🧀 Paneer Pav Bhaji Recipe

Paneer pav bhaji is a reimagining of the classic: creamy paneer tossed in a mix of fiery, hearty mashed vegetables, served with buttery pav.

Prep Time 5

Cook Time 20

Pressure release 10

Total Time 35

Ingredients

To Garnish the Paneer Pav Bhaji

▢ 1 handful coriander cilantro, chopped
▢ red onion to taste, chopped
▢ 50 g paneer finely grated
▢ 4 knobs butter

For the Pav

▢ 8 pav soft bread rolls
▢ 2 tablespoons butter

Instructions

Cook the Vegetables

Cut 220 g potatoes, 80 g cauliflower, 60 g carrot, and 200 g tomatoes to roughly the same size.
Add the aforementioned vegetables to a pressure cooker along with 60 g green peas and 600 ml water. Set the pressure cooker over medium-high heat and cook for three whistles. Alternatively, add the vegetables and water to a large saucepan and boil for around 20 minutes.
Once the vegetables have softened and the pressure has released, mash until mostly smooth with a potato masher or flat press*.

Make the Paneer Pav Bhaji

Heat 3 tablespoons butter in a large saucepan (or very large tawa) over medium-heat heat.
Once the butter melts, add 100 g onion (finely chopped) and 1 teaspoon ginger garlic paste. Fry, stirring occasionally, until the raw smell fades and both are aromatic.
Add 80 g green bell pepper (finely chopped) and 100 g paneer (cubed) to the same pan. Fry for a few minutes, until the paneer has slightly browned on some sides, and the bell pepper has softened.
Season the mixture with 2 tablespoons pav bhaji masala, 1 ½ teaspoon deggi mirch, 1 ½ teaspoon red chilli powder, and ¼ teaspoon turmeric powder. Stir to coat the paneer in the spices and cook for a few seconds, until no longer raw.
Add the mashed vegetables to the pan along with fine sea salt to taste. Stir to mix well. Let the mixture cook for a few minutes, until the butter rises to the surface and the paneer pav bhaji has thickened.
Stir in 100 g paneer (grated) and 2 teaspoon fresh lemon juice, then remove from the heat.

Cook the Pav

In a large frying pan or flat tawa, heat 2 tablespoons butter over a medium flame until melted. Cut each of the 8 pav in half and place inside-down onto the butter. Fry gently until light golden.**

Garnish and Serve the Paneer Pav Bhaji

When serving the paneer pav bhaji, garnish with 1 handful coriander (chopped), red onion (chopped), both to taste. Then top off each portion; split 4 knobs butter(1 knob each) and 50 g paneer (grated) between the plates.

Notes

*You'll need a long-armed potato masher if you mash the vegetables in the saucepan. If you don't own one, transfer the mashed vegetables (and water) to your frying pan (with the onion, ginger garlic paste, paneer, and spices), and mash the vegetables directly in the flatter pan. This is more street-style!

**Some people fry their pav with extra chilli powder for spiciness.