This recipe focuses on making a healthy, restaurant-style Pav Bhaji without any artificial food coloring, using beetroot for that signature red color.
1. Boiling the Vegetables
Ingredients: 2 chopped potatoes, cauliflower (equal to potato amount), 1/2 cup carrots, 1/4 cup green peas, and 1/2 cup capsicum.
Process: Add the vegetables to a pressure cooker with 1 cup of water and 1 tsp salt. Cook for 2–3 whistles on medium flame until soft.
Mashing: Once cooked and the pressure is released, mash the vegetables thoroughly using a potato masher until no large chunks remain.
2. Preparing the Masala Base
Sautéing: Heat a pan with 3 tbsp oil and 1 tbsp butter. Add 1 tbsp grated garlic, 1 tsp ginger, and 1 tbsp chopped green chilies. Sauté until golden brown.
Onions & Tomatoes: Add 1 cup finely chopped onions and cook for 5 minutes until soft. Then add 1 cup chopped tomatoes.
The Secret Ingredient: Add 1/4 cup grated beetroot. This provides the deep red color naturally. Add a little salt and cook covered for 4–5 minutes until tomatoes are mushy.
3. Seasoning and Simmering
Spices: Add 1/2 tsp turmeric powder and 2 tbsp Pav Bhaji masala. Add 1 tsp Kashmiri red chili powder (for color) and a splash of water to prevent the spices from burning.
Combining: Mix the mashed vegetables into the masala base. Adjust salt (remembering salt was added earlier).
Consistency: Add about 1 cup of hot water to achieve the desired thickness.
Finishing: Simmer on low heat for 8 minutes. Finish with plenty of fresh coriander leaves and a generous dollop of butter.
4. Preparing the Pav
Flavoring: Melt butter on a tawa. Sprinkle a pinch of Pav Bhaji masala, red chili powder, and coriander leaves.
Toasting: Slit the pav (bread rolls) and toast them on the flavored butter, rubbing them to soak up the spices on both sides.
5. Serving
Serve the hot bhaji topped with a cube of butter.
Accompany with the toasted pav, finely chopped raw onions, and a wedge of lemon for extra tanginess.
Key Tips
Beetroot is the healthy alternative to red food color.
Use hot water when adjusting consistency to maintain the color and speed up cooking.
The more butter you add at the end, the more “street-style” it will taste!
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.