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.

Prep Time10

Cook Time25

Course: Side Dish, Snack

Cuisine: Indian

Servings:

Calories: 235kcal

Ingredients

400 g potatoes peeled and diced
2 tablespoons butter plus extra for serving
1 tablespoon vegetable oil
1 large onion finely chopped
1 teaspoon cumin seeds
3 medium tomatoes chopped
200 g frozen peas thawed
1 green chili finely chopped (optional)
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon mild chili powder
½ teaspoon salt or to taste
Juice of 1 lime
Chopped fresh cilantro for garnish

US Customary - Metric

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