Broccoli Pav Bhaji

A healthy twist to the authentic pav-bhaji making it rich in nutrients without any compromise on taste.

Time: 30 minutes


Serves: 3-4

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  1. 3 medium-sized potatoes (peeled and cubed)
  2. 1 small head or 7-8 florets broccoli
  3. 1/2 cup green peas
  4. 2 medium-sized onions, finely chopped
  5. 4 tomatoes
  6. 2 teaspoons freshly ground garlic
  7. 2 teaspoons freshly ground ginger
  8. 1/2 teaspoon turmeric powder
  9. 1/2 teaspoon red chilli powder
  10. 1 teaspoon coriander powder
  11. 1 tablespoons pav bhaji masala
  12. 2 tablespoons oil
  13. 1 tablespoon butter or to taste
  14. 2 tablespoons finely chopped coriander leaves
  15. 1 lemon (cut into wedges)
  16. Salt to taste


  1. Chop 1 tomato and grind the remaining 3 tomatoes in a grinder. Keep them aside.
  2. Combine broccoli, potatoes, chopped tomato, salt, 1/2 tablespoon pav bahji masala and 11/2 cups water in a pressure cooker. Pressure cook for 4 whistles. Let the steam escape before opening the lid of pressure cooker.
  3. Mash the cooked vegetables using a potato masher and keep them aside.
  4. Heat oil in a large pan, add chopped onions and saute for a minute. Add freshly ground garlic and ginger. Sauté for another minute or till they turn golden brown in colour. Add the tomatoes, turmeric powder, chilli powder, coriander powder, pav bhaji masala and salt. Saute till oil separates from the masala.
  5. Add the mashed vegetables to the onion-tomato masala and ½ cup of water if required. Mix well. Cover the pan and cook on high heat for a minute. Reduce the heat to low and simmer for 5 minutes while stirring occasionally.
  6. Add chopped coriander leaves and mix well.
  7. Heat a flat pan. Apply little butter on the pav and heat them on both sides till lightly browned and crispy.
  8. Serve the pav with the hot bhaji topped with little butter, finely chopped onions and lemon wedges.

Note: Pav bhaji masala is a spice blend which is readily available at most grocery stores.

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