How long does Mumbai Pav Bhaji (Light) keep in the fridge?

Mumbai Pav Bhaji (Light) keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Mumbai Pav Bhaji (Light) ahead of time?

Yes. Mumbai Pav Bhaji (Light) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Mumbai Pav Bhaji (Light)?

Classic pairings include pav, lemon, raw-onion. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganMain Medium-Hot

Mumbai Pav Bhaji (Light)

Name: Mumbai Pav Bhaji (Light)
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 4 medium potatoes, boiled; 1 cup cauliflower florets, boiled; 1 cup green peas; 0.5 cup carrot, diced and boiled; 2 onions, finely chopped; 4 tomatoes, finely chopped; 1 capsicum, finely chopped; 1 tbsp ginger-garlic paste; 3 tbsp pav bhaji masala; 1 tsp Kashmiri chilli powder; 2 tbsp oil; 1 tbsp vegan butter or olive oil; 8 pav (or whole wheat dinner rolls), split; 0.5 cup onion, finely chopped (garnish); 1 lemon, in wedges; 0.25 cup coriander, chopped; 1 tsp salt

Rate this recipe:

Mash + simmer

Time: 45 min
Serves: 4
Calories: 460 kcal
Protein: 12 g

0:00 / 1:48

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Method

1Mash boiled potato + cauliflower + peas + carrot coarsely; put aside.
2Heat oil on a wide tawa, brown onions 8 minutes; add ginger-garlic, capsicum.
3Add tomatoes, salt, chilli powder and pav bhaji masala; cook 8 minutes till the mix pulps.
4Fold mashed veg in, add 1 cup water; gently bubble 12 minutes, mashing further with a potato masher.
5Split pav, toast cut-side down with vegan butter on a tawa till deeply golden.
6Plate bhaji, dollop more butter, top with raw onion, lemon and coriander; serve with hot pav.

About this recipe

Already vegan when using oil instead of butter.

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