Paneer Pav Bhaji is rich, spicy and delicious variation of Mumbai’s popular street food Pav Bhaji. With goodness of vegetables, protein-rich paneer and aromatic pav bhaji masala, this paneer pav bhaji is culinary bliss. Savor or serve as a main course or as a snack, this dish is ready to steal the spotlight!
About This Recipe
After dropping lil’M at school, I stop by to pick fresh vegetables, which is my new routine these days. The rhythmic rattle of the market and the myriad of colors from the various stalls. The earthy smell of fresh produce, all resonate with a feeling of comfort and the joys of simple pleasures. I thought of making some mix and mash as to go with the mood of the morning.
Pav Bhaji is an assortment of healthy vegetables and exotic taste. This staple food that originated in Mumbai street corners has rich nutritional value and perfectly showcases its cosmopolitan background. It’s not just a dish; it’s a reflection of the bustling city life, where myriad cultures blend and culinary inventions are born.
When we think of Pav Bhaji, we instinctively visualize the harmonious meld of potato, peas and other veggies. But why stop at the conventional? Giving this humble recipe, a boost of protein, and turning this popular street food to scrumptious main course by adding the richness of grated paneer. The introduction of paneer adds a delightful creaminess, making the dish even more filling and nutritious. It is this magical ingredient that elevates the taste to another level. Creating a Paneer Pav Bhaji that bursts with flavor not only satisfies your taste buds but also provides nourishment and fulfillment.
Paneer Pav Bhaji Ingredients
Potatoes: Washed, peeled, and boiled to add a hearty and starchy base to the bhaji.
Tomatoes: Finely chopped for a burst of tangy freshness.
Onion: Finely sliced to enhance the savory flavors.
Green Chilies: Providing a hint of spice to elevate the taste.
Green Peas: You can add fresh or frozen peas. Adds a burst of sweetness and vibrant color along with richness and texture.
Carrot: Peeled and boiled to add a touch of sweetness and texture.
Cauliflower Florets: Adding a cruciferous crunch to the mix.
Paneer: A protein-rich addition for a creamy and satisfying texture.
Red Chili Powder: For a bold and spicy kick.
Turmeric Powder: Infusing warm and earthy tones.
Pav Bhaji Masala: The quintessential spice blend that defines the dish by adding flavour and aroma.
Garam Masala: Adding a warming and aromatic touch.
Minced Fresh Coriander Leaves: For a burst of fresh flavour and aroma.
Butter: To enhance richness and flavor.
Salt: To season and balance the overall taste.
Oil: For cooking and sautéing, ensuring a delightful and flavorful bhaji.
Pav: Soft and fluffy bread rolls, perfect for soaking up the delicious bhaji.
Sliced Onions: Providing a refreshing and crunchy contrast to the warm and spiced bhaji.
Lemon Wedge: A zesty touch to squeeze over the bhaji, enhancing the overall freshness.
Paneer Pav Bhaji
Pav Bhaji originates from Mumbai and was specially created for textile mill workers who needed a quick, affordable, and satisfying meal during their short lunch breaks. Over time, Pav Bhaji has evolved into various regional versions. The addition of paneer is a relatively modern twist that adds a rich and creamy texture to the dish.
The bhaji is a mélange of mixed vegetables and aromatic Indian spices like garam masala, pav bhaji masala, chili powder, and turmeric. The vegetables are simmered together until they meld into a thick, savory concoction. For making paneer pav bhaji, you can either grate and add paneer or add sauté paneer cubes to the vegetable mash (bhaji).
The pav is typically buttered and toasted on a griddle, offering a crisp exterior and warm interior, making it the perfect vessel for scooping up the bhaji. This combination of textures and flavors—crisp, soft, spicy, and creamy—makes Paneer Pav Bhaji an irresistible indulgence.
Garnish paneer Pav Bhaji with a squeeze of lemon, a sprinkle of freshly chopped onions and coriander leaves. For those who yearn for the authentic street-food experience, but also wish to maintain a healthy diet, the homemade version of pav bhaji is an ideal compromise. Before I dig into a plateful of the delectable paneer pav bhaji that sits before me, tantalizing with its aroma and vivid colors, I want to leave you with the recipe. It is an invitation to play with flavors, to celebrate traditional street food, and to bring a piece of Mumbai’s heart right into your home.
Easy paneer recipes with gravy
- 5 medium sized Potatoes
- 2 Tomatoes, finely chopped
- ½ cup Peas
- 1 Onion, finely slices
- 2 Green chilies
- 1 Carrot
- ½ cup Cauliflower florets
- ½ cup grated Paneer
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. Pav Bhaji Masala
- ½ tbsp. Garam Masala
- ½ tbsp. Ginger-Garlic paste
- 2 tbsp. minced fresh Coriander leaves
- 1 tbsp. Butter
Accompaniments and Garnishes
- 4 Pav
- ½ cup sliced Onions
- 4 Lemon wedges
- 1 tbsp. Butter
How To Make Paneer Pav Bhaji
- Bring 2 cups of water to boil and add cauliflower florets along with pinch of salt and turmeric.
- Turn off the flame and after 2 minutes drain the water and set the florets aside.
- Add potato cubes, carrot cubes, peas and cauliflower florets to the pressure cooker along with 3 cups of water.
- Pressure cook till soft. Wait till steam settles. Using sieve, drain and collect the water in another bowl. Set aside.
- Fry sliced onions in 3 tbsp. of oil in a heavy bottom cooking vessel.
- When the onions turn translucent add chopped tomatoes, green chilies, red chili powder and turmeric. Fry until sliced tomato pieces turn soft.
- Add ginger-garlic paste and fry till raw smell wafts.
- To this add boiled potatoes, carrots and cauliflower florets. Mash gently using potato masher.
- Add water (in which we boiled vegetables) and adjust consistency.
- Add grated paneer along with 1 cup of water and mix by adding pav bhaji masala and garam masala.
- Let this simmer on low flame for 10-15 minutes.
- Add salt, butter and minced coriander leaves. Cook for another five minutes.
- Garnish with blob of butter and fresh coriander leaves.
Getting Pav Ready For Paneer Pav Bhaji
- Slice all the pavs from center and set aside.
- On a pan melt butter and add above made bhaji.
- When it starts to sizzle, place the inner side of pav first on pan and gently toast it. Repeat and toast the other side too.
- Remove and place them in a serving plate.
- Serve warm with piping hot paneer pav bhaji, lemon wedges and finely chopped onions on side.
- Add love to make this paneer pav bhaji taste ‘Yummy’.
Lubna's Serving Suggestions:
Paneer Pav Bhaji is wholesome and kid-friendly one pot meal recipe. You can make this in snack or as you can serve this in lunch or dinner. This makes a great iftar dinner and perfect for iftar party too.
Amount Per Serving: Calories: 351Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 387mgCarbohydrates: 56gFiber: 8gSugar: 7gProtein: 10g