Paneer Pav Bhaji Recipe: Delicious Street Food Style Pav Bhaji Paneer

Paneer Pav Bhaji is one of those irresistible street foods I fell in love with as a kid. In fact, it was the very first dish I cooked on my own when I was just 12 years old! Since then, I’ve recreated many of my favorite street foods at home, and Pav Bhaji remains a classic in my kitchen. There’s something about the richness of the bhaji, the buttered pav buns, and the spicy, tangy flavors that just makes it unforgettable.

In 2012, I started my food blog to document my love for these recipes. This Pav Bhaji is foolproof – it turns out delicious every time. Let’s get into how to make this mouth-watering Paneer Pav Bhaji right at home!

Let’s Talk About Ingredients

• Potato: Adds bulk and a smooth texture to the bhaji. You can replace it with boiled sweet potatoes for a unique twist. But i would not prefer though
• Carrot & Peas: Both add a natural sweetness to balance out the spices, making the bhaji extra tasty. If you don’t have peas, use chopped green beans instead.
• Beetroot: A must-have for that beautiful, rich red color. If you prefer, use a small amount of red food color, though beetroot is healthier.
• Tomatoes: Blended to a smooth paste, tomatoes create the base of the bhaji. Choose ripe tomatoes for the best flavor.
• Paneer: Grated paneer makes this pav bhaji creamy and adds protein. You can also use tofu for a vegan version.
• Butter: For that authentic street-food taste. While it’s optional, a little bit of butter goes a long way! Vegans excuse!

Video recipe

Detailed Recipe

Instructions

1. Prepare the Ingredients
   Start by finely chopping all the vegetables: onions, capsicum, carrot, beetroot, and potato. Set aside 2 finely chopped onions, 1/4 chopped capsicum, 1 chopped carrot, 1/4 chopped beetroot, 1 chopped potato, and 1/4 cup peas. Grate the paneer (100 g) and puree 3 ripe tomatoes. Set aside 1 tbsp of ginger garlic paste.
2. Begin Cooking the Bhaji
   In a wide, deep pan or kadhai, heat 2 tsp of oil over medium heat. Add the finely chopped onions and sauté them for 5-6 minutes or until they turn golden brown. Stir occasionally to avoid burning.
3. Add Tomato Puree
   Add the pureed tomatoes to the pan with the onions. Cook the mixture, stirring continuously, for 2-3 minutes until the tomatoes start blending with the onions and change color to a slightly deeper shade. This step helps bring out the sweetness of the tomatoes, so don’t rush it.
4. Add Ginger Garlic Paste
   Once the tomatoes are well cooked, add 1 tbsp of ginger garlic paste. Stir well and cook until the raw smell of the ginger garlic paste fades, which should take about 1-2 minutes. This will give a great base flavor to your bhaji.
5. Add the Chopped Vegetables
   Now, add the chopped vegetables (potato, carrot, beetroot, capsicum, and peas) to the pan. These vegetables bring a wonderful combination of flavors and textures to the bhaji. Mix everything well so the veggies get coated with the cooked onion-tomato-ginger-garlic base.
6. Season the Vegetables
   Sprinkle 2 tsp of salt (or to taste) and 1/8 tsp turmeric powder over the vegetables. Stir well and cook on high heat for a minute, stirring continuously to bring out the aroma of the spices.
7. Add Water and Cook the Vegetables
   Pour 1 to 1.5 cups of water into the pan to help cook the vegetables thoroughly. Cover the pan with a lid and let the vegetables cook on medium heat for about 15-20 minutes. Check occasionally to ensure that the vegetables don’t stick to the pan. They should become soft and tender – if they need more water to cook fully, add a bit more as required.
8. Mash the Vegetables
   Once the vegetables are cooked through and soft, use a masher to mash them directly in the pan. Mash until you achieve a smooth, uniform consistency. This step is key to getting the authentic pav bhaji texture. It’s okay if some vegetable bits are slightly chunky, as it adds texture.
9. Add Grated Paneer and Spices
   Now, add 100 g of grated paneer into the mashed vegetable mixture. Sprinkle in 1/2 tsp of chili powder and 3 tsp of pav bhaji masala (adjust to taste). Stir well to combine, and allow the spices and paneer to blend into the bhaji. Cook this for another 5-7 minutes on medium heat, stirring occasionally, until the flavors meld together perfectly.
10. Add Butter and Coriander
    Finally, add 2-3 tbsp of butter to the bhaji. Let the butter melt over the bhaji and mix well. Sprinkle 2 tbsp of freshly chopped coriander leaves on top and stir it all together. The butter adds a rich, indulgent flavor, making the bhaji creamy and smooth.
11. Toast the Pav Buns
    Heat a flat pan or dosa tawa and melt a small amount of butter on it. Add a pinch of chili powder and a bit of chopped coriander leaves. Slice the pav buns in half, place them on the pan, and toast them until golden brown. Flip and toast the other side for a few seconds. This spicy butter gives the pav a delicious flavor that pairs perfectly with the bhaji.
12. Serve
    Serve the paneer pav bhaji hot with the buttered pav buns. Garnish with a dollop of butter on top if desired, and serve with lemon wedges and a side of chopped onion salad for extra crunch.

Step pics

heat oil in a pan

add chopped onions to it and fry

fry until brown in colour

add tomato puree

cook until colour changes

add ginger garlic paste

cook until raw smell leaves and oil oozes out of the masala

add all the vegetables, salt and turmeric powder

mix everything together

add water and close cook

cook with lid on for 20 minutes or until the vegetables are soft.

mash it well

add chilli powder.

add pav bhaji masala

mix everything together, adjust spices to balance

add grated paneer

and a pinch of salt

mix well and cook for few minutes

add butter

mix well

add coriander leaves, mix well and bhaji is ready

for toasting the pav add butter, chilli powder and coriander leaves

add the pav and toast it on all sides. you can also add little bit of bhaji on all sides and toast it.

toast until slightly brown

in serving plate, serve the toasted pav, onions salad

plate full of pav bhaji , top it with butter, coriander leaves and grated paneer and here you go! Enjoy cooking and eating food !

JK Tips

• Butter makes a difference: If you want the true street-style experience, add that final dollop of butter.
• Color matters: Use Kashmiri chili powder and beetroot for a rich color. Nodoby wants that pale coloured Bhaji.
• Balancing spices: Pav bhaji masala brings out the flavor – adjust according to taste. It is store bought one. You can replace it with Garam masala if making it in hurry. If you have time to plan, dont skip to but pav bhaji masala, its worth it. Well, we can be making all the masala blends at home to perfection practically and using these blends for dishes we make once in a while is ok especially when making the dish that you love the most and want it to come out perfect.

Frequently Asked Questions

1. Can I make Pav Bhaji without paneer?
   Yes! The recipe is flexible. Just skip the paneer, and you’ll have classic Pav Bhaji. Also add any vegetable of your choice like beans, cauliflower, even broccoli.
2. Why does my Pav Bhaji not have a rich color?
   Use Kashmiri chili powder and beetroot for a beautiful red color. Also use ripe tomatoes that contribute to nice red colour.
3. What can I serve with Pav Bhaji?
   Serve it with lemon wedges, onion salad, and buttered toasted pav buns for a full meal. I love to have it even with chapathis and dosas.

Recipe card