Achari Pav Bhaji

A spicy curry of mixed vegetables (bhaji) cooked in a special blend of National spices. The boiled and mashed veggies give it a buttery yet chunky texture while specially blended Pav Bhaji gives it an irresistibly mouthwatering aroma and flavor.

I Made It


  • Cooking Oil 2 tbsps
  • Butter 100 gms
  • Pav Buns 6
  • National Mixed Achaar 1 cup
  • Boiled Potatoes 2 large size
  • Boiled Carrot (cubes) ½ medium size
  • Boiled Capsicum ¼ large size
  • Boiled Peas 50 gms
  • Boiled Cauli Flower 50 gms
  • National Ginger Garlic Paste 1 tbsp heaped
  • Fresh coriander chopped 4 tbsps
  • Onion (chopped) 1 large size
  • National Cumin Seeds 1 tsp
  • Green Chilies 3-4
  • Tomatoes 3 medium size
  • National Kasuri Methi 1 tbsp
  • Lemon to serve

Pav bhaji masala:


For Pav Bhaji Masala:

  • Dry roast coriander seeds, National Cumin Seeds, dried red chilies, cloves, fennel seeds, black cardamom and cinnamon stick in a pan on medium heat until fragrant, around 3-4 minutes.
  • Let it cool and then transfer spices to a spice grinder. Stir National Turmeric Powder, ground black pepper, ground ginger and black salt. Grind everything together.

For the Bhaji:

  • Boil the veggies first and keep them ready.
  • Heat 1 tsp of butter and Cooking Oil in a large pot on medium heat. Once the butter melts and oil is hot, add 1 tsp National Cumin Seeds and let them sizzle. Add 1 tbsp chopped onions and mix.
  • Cook them for 4 minutes until golden brown. Add the finely chopped ginger, garlic and green chili. Add chopped tomatoes and mix well. Let the tomatoes cook for 15 minutes. Add 1/4 cup water and 1/4 National teaspoon salt. Cover the pan and let the tomato cook until softened and completely cooked. Add the Pav Bhaji masala, powder and remaining 1 teaspoon of salt.
  • Now add in kasuri methi (dried fenugreek leaves), stir in the boiled veggies and National Mixed Pickle. Using a potato masher, mash the veggies until they are completely mixed with the masala.
  • Add 1 cup water and mix.
  • Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
  • To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.