Pau Bhaji is one of those dishes that instantly lifts your mood while it’s cooking. As soon as the spices hit the pan and mix with the butter and onions, your kitchen starts to smell like something truly comforting is on the way. Inspired by the popular Indian street food, it’s a hearty mix of potatoes, peas, tomatoes, and spices, all mashed together into a rich, buttery dish.
It’s simple, filling, and packed with warm, layered flavors—perfect for when you want something cozy but quick. Served with soft, buttered rolls, a squeeze of lime, and a bit of crunchy red onion, this humble vegetable mash turns into a seriously satisfying meal that’s made for sharing.
Spiced Vegetable Mash (Pau Bhaji)
A comforting, street food–inspired dish made with mashed potatoes, peas, tomatoes, and warming spices. Rich, buttery, and full of flavor, it's perfect for scooping up with soft bread rolls. Quick to make, easy to customize and great for sharing.
Servings: 4
Calories: 235kcal
Ingredients
For the Bhaji (Vegetable Mash)
- 600 g potatoes boiled and lightly mashed (about 4 medium)
- 80 g green peas fresh or frozen (½ cup)
- 150 g onion finely chopped (1 medium)
- 240 g tomatoes finely chopped (2 medium)
- 1 green chili finely chopped
- 30 g butter divided (2 tablespoons)
- 15 ml vegetable oil
- 5 g cumin seeds 1 teaspoon
- 5 g garam masala 1 teaspoon
- 5 g ground coriander 1 teaspoon
- 3 g chili powder 1 teaspoon, adjust to taste
- 100 ml water about ⅓ cup
- 5 ml fresh lime juice
- Salt to taste
- 6 g fresh cilantro chopped (2 tablespoons, for garnish)
To Serve
- 4 pav or soft bread rolls 4 pieces
- 50 g red onion thinly sliced (about 1 small onion, optional)
- Lime wedges for serving
- Extra butter for spreading (optional)
Instructions
- Cook and Mash the Potatoes: Place the potatoes in a pot of salted water. Boil about 10 minutes until tender. Drain and mash lightly.
- Make the Vegetable Base: In a large frying pan, heat 1 tablespoon butter and the oil over medium heat. Add cumin seeds and cook about 30 seconds. Stir in the onion and cook 5–6 minutes until soft.
- Add Tomatoes and Spices: Add chopped tomatoes and green chili. Cook 2–3 minutes. Stir in garam masala, coriander, chili powder, and salt.
- Combine and Simmer: Stir in the mashed potatoes and peas. Add about 100 ml water and mix well. Simmer gently for 5–8 minutes, mashing a little more if you like a smoother consistency.
- Finish: Stir in the remaining tablespoon of butter and the lime juice. Adjust salt if needed.
- Serve: Spoon into bowls, sprinkle with fresh cilantro, and serve with buttered bread rolls, lime wedges, and sliced red onion.
Notes
- Texture tip: If you like a chunkier mash, don’t overdo the mashing. For a smoother version, use a potato masher or even an immersion blender (briefly).
- Spice level: The green chili adds a mild kick. Leave it out for a milder dish or add more if you like it hot.
- Butter makes a difference: For that classic street food richness, don’t skip the butter at the end—it really brings the flavors together.
- Make-ahead friendly: You can prep the mash in advance and reheat it gently with a splash of water or butter.
Twist Ideas
- Add more veg: Try adding finely chopped bell peppers, cauliflower, or carrots for extra texture and nutrients.
- Top it off: Sprinkle with grated cheese or a dollop of yogurt before serving for a fun fusion spin.
- Serve it differently: Instead of buns, try stuffing the bhaji into wraps, using it as a baked potato topping, or even serving it over rice.
- Make it vegan: Swap butter for vegan butter or just use more oil—it’s still delicious.
- Pau Bhaji toast: Spread leftovers on toasted bread, top with red onion and cilantro, and grill for a quick snack.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 141mg | Potassium: 825mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1336IU | Vitamin C: 56mg | Calcium: 49mg | Iron: 2mg
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