Pav Bhaji Curry

    50 minutes

    This is a very popular "fast food" recipe in India - a vegetable curry served with bread rolls. You should be able to get the Pav Bhaji masala at an Indian shop or you can improvise with other Indian spices.

    30 people made this

    Serves: 4 

    • 1/2 cup (125ml) vegetable oil
    • 2 teaspoons chopped garlic
    • 1 teaspoon finely chopped green chilli
    • 1 cup chopped onions, about 1 large onion
    • 1 (3cm) piece of fresh ginger, grated
    • 1 cup chopped roma tomatoes, about 4 medium tomatoes
    • 1/2 medium cauliflower, finely chopped
    • 1 cup chopped cabbage, about 100g
    • 1 cup green peas, about 100g
    • 1 cup grated carrot about 1 medium carrot
    • 4 potatoes, boiled and mashed
    • 2 tablespoons pav bhaji masala
    • salt to taste
    • 1 tablespoon lemon juice
    • 8 small bread rolls
    • butter or margarine for spreading
    • garnish
    • 1/4 cup finely chopped onion
    • 3 teaspoons finely chopped green chilli or to taste
    • 1/4 cup chopped fresh coriander

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a wok over medium heat. Stir fry garlic and chilli for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes and cook until soft.
    2. Stir in cauliflower, cabbage, peas, carrots and potatoes. Stir through the masala, cover, and cook for 15 minutes, stirring occasionally. Season with salt and stir in lemon juice.
    3. Toast the dinner rolls, and spread lightly with butter or brush with extra vegetable oil (for vegans). Garnish the curry with the chopped onion, green chilli and coriander.

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    Reviews in English (23)


    Not like the ones you get on streets of India, so I asked my Indian friend and she had some suggestions: Substitute cabbage with green beans. Boil carrots, potatoes, cauliflower, peas and green beans beforehand. Saute onions and garlic in butter/vegan butter. Add tomatoes/puree and spice and stir for another minute or 2. Add spice (PB masala) ginger/chillies and freshly chopped cilantro (1 cup) and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Viola! Tasted pretty close to what I had on the streets of India!  -  04 Oct 2009  (Review from Allrecipes USA and Canada)


    Yummy recipe. I used garam masala instead of Pav Bhaji masala. Taste just as good.  -  02 Jan 2007  (Review from Allrecipes USA and Canada)


    I give this recipe 5 stars because while I didn't like it, I think it's because I am not use to eating Indian food. It was much too spicy for me. I made this along with the Roomali Roti bread that's on this site. I had my oldest daughter take the leftovers (there was alot) to the Indian store where I had purchased the spices. They ate it for lunch and said I had made it better than some Indian women could and that it was delicious. So the recipe must be worth 5 stars and tasty to those with the right tastebuds.  -  09 Mar 2006  (Review from Allrecipes USA and Canada)