This post may contain affiliate links
This secretly healthy vegan pav bhaji recipe is a delicious curry packed with so many veggies! This recipe is healthier than most because there’s not much oil/vegan butter used! And there are more veggies hidden in it compared to other Pav Bhajis…but I promise you, it still tastes INCREDIBLE… if not better than others. The Bhaji is served with soft, masala-coriander spiced rolls, finely chopped onions, green chillies and of course… limes for an extra tang!
This vegan Pav Bhaji recipe is…
- Easy because all you have to do is steam veggies, and then you simply mash everything together with spices.
- Healthier.… but secretly. As it is street food it tends to be cooked with large amounts of ghee/butter + even food colouring but this recipe is a healthier take on it! I used less oil and also used a tiny amount of beetroot to give a beautiful, rich colour. This recipe also contains more vegetables than ones served at restaurants but it tastes just the same (if not better).
- Packed with SO much flavour. This recipe is comfort food at it’s best!
Ingredients for vegan Pav Bhaji
The vegetables needed at so much depth to the flavour of this curry. And texture!! The combination of steamed and mashed cauliflower and potatoes give us the thick and creamy Bhaji ever.
- Carrots
- Potatoes
- Aubergine
- Beetroot
- Cauliflower
- Broccoli
- Frozen peas
- Tomatoes
- Onions
- Bell peppers
- Green chillies
- Garlic
The spices needed are simple, and can be all found at your local Indian supermarket!
- Cumin
- Kashmiri chili power
- Ground turmeric
- Salt
- Pav bhaji masala
Other things you’ll need
- Chopped coriander
- Lemon juice
- Brown sugar
- Water
- Soft Rolls
Steaming the veggies…
Pour enough water into a pot, add in the steamer basket and heat over medium flame. Peel the skins off the carrots and potatoes. Then chop up the potatoes, carrots, aubergine, cauliflower, broccoli and beetroot. Place them into the steamer basket. I like to add the potatoes at the bottom, just because they need a little more heat to cook through. Then add the rest of the veggies. Steam for around 20-30 minutes or until all the veggies are soft and break easily when poked with a knife.
Making the masala
Roughly chop up the tomatoes, and then with an immersion blender, blend until smooth.
Next, chop up the onions, bell peppers and green chillies. For the bell peppers, I like to use half red and half green but this time I only used red. All this to say, use whatever you have at home!
To make the masala, heat oil in a deep pan, add in the cumin seeds and cook until fragrant. Add in the onions, cook until translucent. Mix in the bell peppers and cook for 2-3 minutes or until they’ve softened up slightly. Add green chillies, grated garlic, ground turmeric and chilli powder. Cook for 1 minute. If at any time the mixture starts to stick to the pan add in a splash of water. Add in the pureed tomatoes and salt. Mix and cook for 5-6 minutes, stirring often.
All about the Bhaji
Add in the steamed veggies, mash together for 2-3 minutes. Again, when you need it, add in some water.
Sprinkle over the pav bhaji masala, mash and cook for another 4 minutes. Pav Bhaji requires a lot of upper arm strength….well not really… but it is for sure a good arm workout.
Add chopped coriander, lemon juice, sugar and 1 cup of water. Mash and cook for 3-5 minutes or until the Bhaji is relatively smooth. Of course, you’ll have a few tiny chunks of veggies but try and mash all the larger-medium sized veggies.
To keep the Bhaji warm, I like to turn the heat down to low and pop on a lid. It may need a quick stir from time to time while you pan toast the soft rolls.
Pan toasting the coriander-masala soft rolls
For the soft rolls, cut them in half. Spread vegan butter on one side. I then like to lay them flat on a chopping board. Sprinkle with pav bhaji masala and chopped coriander.
Heat up a nonstick pan over medium heat. Add in the rolls, buttered side down. Toast until golden, and just before flipping, spread butter on the top, sprinkle with more pav bhaji masala and coriander. Flip and cook that side until golden.
What to serve Pav Bhaji with…
I like to keep it simple and authentic. This dish is SO flavourful, that you don’t need much. Before serving, I do add a tablespoon of vegan butter to the top of the Bhaji, but this is completely optional. I serve this vegan pav bhaji with finely chopped onions, green chillies and a wedge of lime or lemon.
How to store Pav Bhaji…
The bhaji can be stored in a bowl, covered with a lid or in a container for up to 3-4 days. However, I’d recommend only making the pav (the rolls) when needed. As they truly taste best when toasted fresh.
Prefer to watch over read?
Tried this delicious recipe?
After you give this vegan pav bhaji recipe a try, please leave a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan recipes you’ll love
Print
Ingredients
- 1 cup chopped carrots
- 3 cups chopped potatoes
- 1 cup chopped aubergine
- 1 tbsp diced beetroot
- 3/4 cup chopped cauliflower
- 1/2 cup chopped broccoli
- 1/2 cup frozen peas
- 2 cups chopped tomatoes (pureed)
- 2 tbsp oil
- 1 tsp cumin
- 1 1/2 cups diced onions
- 1/3 cup diced green pepper
- 1/3 cup diced red pepper
- 2 green chilies
- 1 tbsp kashmiri chili power
- 1/2 tsp ground turmeric
- 4–5 garlic cloves
- 1/2 tbsp pink salt
- 3 tbsp pav bhaji masala
- 1/3 cup chopped coriander
- 2 tbsp lemon juice
- 1 tsp brown sugar
- 1 3/4 cup water
Other
- 12 soft rolls
- vegan butter/margarine
- fresh coriander (for sprinkling over rolls)
- pav bhaji masala (for sprinkling over rolls)
Instructions
- Steam the potatoes, carrots, beetroot, aubergine, peas, cauilflower and broccoli for 25 minutes or until soft.
- Heat oil over medium heat. Add cumin, heat until fragrant. Add onions and saute until translucent. Add the peppers and sauté for 2-3 minutes. Sauté the green chillies, chilli powder, turmeric and garlic for 1 minute.
- Add pureed tomatoes and salt, cook for 5-6 minutes. Add the steamed vegetables, mash and cook for 1-2 minutes. Add pav bhaji masala, mash and cook for 4 minutes. Add chopped coriander, lemon juice, brown sugar and 1 cup water, mash and cook for 3 minutes.
- If the bhaji thickens add 3/4 Cup water. Once heated and mashed it's done!
- For the bread rolls aka pav – on both sides, spread vegan butter on buns with a sprinkle of pav bhaji masala and fresh coriander. Toast both sides until golden.
- Serve with onions, coriander, lemon. Enjoy!
Nutrition
- Calories: 400
