Paneer pav bhaji recipe

Ingredients

• 180 ml (¾ cup)paneer, cut into cubes
• 1onion
• 2tomatoes
• 5 ml (1 tsp)ginger-garlic paste
• 2green chillies, chopped
• ½capsicum
• 1potato
• 1carrot
• 9green beans
• 60 ml (¼ cup)green peas
• ½beetroot (optional)
• 120 ml (½ cup)cauliflower florets
• 7.5 ml (1½ tsp)Kashmiri red chilli powder
• 10 ml (2 tsp)pav bhaji masala
• 1.25 ml (¼ tsp)turmeric
• 10 ml (2 tsp)lemon juice
• 30 ml (2 tbsp)coriander leaves, chopped
• to tastesalt
• 15 g (1 tbsp)butter
• to tasteraw onion, chopped, for serving
• to tastelemon wedge, for serving
• to tastecoriander leaves, chopped, for serving
• to tastebutter, for serving

Instructions

1. 1

   Prepare the vegetables

   Peel and dice the potato and carrot. Finely chop the beans. Cut the cauliflower into florets and leave it immersed in salted water for 15 minutes.

2. 2

   Load the cooker

   Put the chopped vegetables and green peas into a pressure-cooker vessel with ½ cup water.

3. 3

   Pressure cook

   Pressure cook the vegetables for 3 whistles.

4. 4

   Fry onion

   Heat 1 tbsp butter in a pan. Add the finely chopped onion and green chilli and fry for 1 minute.

5. 5

   Cook the paste

   Add the ginger-garlic paste and cook for another minute.

6. 6

   Add the spices

   Add the finely chopped tomatoes, red chilli powder, turmeric, pav bhaji masala and salt to taste.

7. 7

   Soften tomatoes

   Cook for 2–3 minutes, until the tomatoes are soft and mushy.

8. 8

   Cook capsicum

   Stir in the finely chopped capsicum and cook for a further minute.

9. 9

   Mash the vegetables

   Add the cooked vegetables and mash thoroughly with a potato masher until the mixture is thick.

10. 10

    Adjust the consistency

    Add ¾ cup water, or enough to reach the consistency you want, and mix well.

11. 11

    Simmer with paneer

    Add the paneer cubes and simmer for 6–8 minutes, stirring in between to prevent the bhaji from sticking and burning.

12. 12

    Finish the bhaji

    Turn off the heat, top with 1 tbsp butter, squeeze in lemon juice and garnish with chopped coriander.

13. 13

    Add the toppings

    When serving, top with chopped onion, coriander and butter, and serve a lemon wedge on the side.

What is paneer pav bhaji?

Pav bhaji is a popular Indian street-food dish associated with Mumbai: a richly spiced, mashed vegetable curry served with bread rolls. This version adds paneer to the vegetable base for a substantial, gently creamy twist.

The recipe builds flavour in a pan with onion, tomato and pav bhaji masala, then folds in pressure-cooked vegetables. Mashing them together gives the bhaji its familiar thick texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 8g protein, 24g carbs, 8g fat.

Most of the carbohydrates come from the potato and other vegetables, while paneer and butter contribute much of the fat; paneer also supplies most of the protein. For a more balanced plate, serve a moderate portion with plenty of extra vegetables and account separately for any pav or bread.

The vegetable base

Cooked vegetables: potato, carrot, beans, peas and cauliflower make up the mash. Beetroot is optional and will lend the bhaji extra colour.

Cauliflower: soaking the florets in salted water for 15 minutes is part of the preparation here. Drain them before adding them to the pressure-cooker vessel.

Building the flavour

Onion and chilli: frying these briefly in butter starts the masala base. Give the ginger-garlic paste its full minute to cook before adding the tomatoes.

Tomato and spices: the tomatoes should become soft and mushy after 2–3 minutes with the chilli powder, turmeric and pav bhaji masala. This creates a cohesive base before the vegetables go in.

Getting the mash right

Mashing: use a potato masher to break down the cooked vegetables until the bhaji is thick. A few small vegetable pieces are fine; the aim is a combined, spoonable mixture rather than a smooth purée.

Water: add the stated ¾ cup, or less or more as needed, and mix thoroughly. The bhaji should be thick enough to hold together but loose enough to serve easily.

Paneer and simmering

Paneer: add the cubes after mashing so they remain distinct within the curry. Fold them in gently rather than mashing them into the vegetables.

Gentle heat: simmer for 6–8 minutes and stir occasionally to stop the thick mixture catching on the pan. Finish with butter, lemon juice and coriander once the heat is off.

Serving the bhaji

Toppings: chopped raw onion, coriander, butter and a lemon wedge bring freshness and richness to each serving. Add them just before eating so the onion stays crisp.

Bread: pav is the traditional accompaniment, although bread rolls or toasted bread also work. Serve alongside the bhaji; bread is not included in the ingredient list or nutrition estimate.

Recipe notes & tips

• Keep the cauliflower immersed in salted water for the full 15 minutes, then drain it before cooking.
• Chop the onion and tomatoes finely so they soften quickly into the masala base.
• Wait for the tomatoes to turn soft and mushy before adding the capsicum.
• Mash the cooked vegetables while they are hot for an easier, more even texture.
• Stir periodically during the paneer simmer so the thick bhaji does not catch on the pan.
• Serve the toppings separately or add them just before serving to preserve the onion's crunch.

Variations

• Skip the beetroot: leave it out for a less vivid colour while keeping the rest of the vegetable mix.
• Adjust the chilli: reduce the green chillies or chilli powder for a milder bhaji.
• Extra lemon: serve additional lemon wedges for a sharper finish at the table.
• Smoother bhaji: mash the vegetables more thoroughly before adding the paneer.
• With pav: serve with bread rolls alongside for a more traditional meal.

Common mistakes to avoid

• Adding paneer too early: it can break apart during mashing; add the cubes after the vegetables are mashed.
• Leaving the tomatoes firm: the masala can taste less cohesive; cook until they are soft and mushy.
• Adding too much water: the bhaji may become thin; add water gradually and stop when it is spoonable.
• Skipping the stirring: thick bhaji can catch during simmering; stir from time to time over gentle heat.
• Mashing the paneer: this loses the cube texture; fold it in after mashing the vegetables.

How to store

Refrigerate leftover bhaji in a covered container and use within 3 days. Reheat gently in a pan, stirring and adding a small splash of water if it has thickened; add fresh toppings when serving.

Frequently asked questions