The next time you’re in the mood for some lip-smacking street food, you’ve got to try this Paneer Pav Bhaji!
A humble dish made with mashed potatoes and veggies in a subtly spiced onion tomato gravy, and served alongside some toasted pav (dinner rolls) oozing with butter, Pav Bhaji is arguably one of the most popular fast foods in India. If you’re going to be eating Pav Bhaji, you must do it right. Tear a piece of the soaked-in-butter pav/bread, scoop out generous amounts of the bhaji (currry), and devour.
Paneer Pav Bhaji is just taking the regular pav bhaji to the next level. I mean, nothing wrong with the usual version, it is phenomenal as it is. But if you love paneer or anything cheesy, then making this version is a no-brainer. I have been looking for ways to maximize my protein intake, and that’s how I ended up with this homemade, healthier version of pav bhaji with paneer. For this particular recipe, I like the homemade paneer cuz its easy to crumble it. You can also swap it with tofu, or more green peas, or just leave it out!
I also made the pav or dinner rolls from scratch! I added cottage cheese to my dough, thus making it protein-rich too. And quite frankly, homemade dinner rolls that are also healthy just made this already healthy dish that much better. You can buy whole wheat dinner rolls or honestly any PAV or dinner rolls you prefer. And if you are going to eat it right, then toast the bread in a lot of butter and spices for that extra oomph.
Here’s a video on how to make paneer pav bhaji at home –
Paneer Pav Bhaji
For the Bhaji (Curry)
- 1 Tbsp Butter
- 1/4 cup Cilantro or Coriander Leaves or Stem
- 1 tsp Cumin Seeds or Jeera
- 1 tsp each Ginger, Garlic & Chilies
- 1 pc small Onion, finely chopped
- 1 pc small Bell Pepper or Capsicum, finely chopped
- 1 cup Tomato Puree
- 2 tsp Salt (adjust to taste)
- 2 Tbsp Pav Bhaji Masala (or garam masala)
- 2 cups steamed Mixed Veggies
- 1 pc small Potato, boiled & mashed
- 1 cup Green Peas
- 1 cup crumbled Paneer (or use Feta)
- 1/2 cup chopped Coriander or Cilantro Leaves
For the Tadka (for the bhaji / curry)
- 1 Tbsp Butter
- 2 tsp Red Chili Powder (adjust for spice)
- 1 tsp Pav Bhaji Masala
- 1 tsp crushed Dried Fenugreek Leaves (Kasoori Methi)
- Pav or Soft Dinner Rolls
- Butter to toast the bread
- Spices: Pav Bhaji Masala, Kasoori Methi, Red Chili Powder (adjust to taste)
- Finely Chopped Onion
- Fresh Lemon Slices
- Ffinely Chopped Cilantro or Coriander leaves
For the Bhaji
- Heat butter in a pan, add cumin seeds and stalk of the coriander leaves and fry until seeds splutter. Then add the ginger, garlic, chilies, onions and salt and mix well. Fry until onions are caramelized.
- Add the bell peppers, spices and saute for a couple minutes. Add the tomato puree and some water and cook down the mixture.
- Add the mixed veggies and potato, and mash it into the gravy base really well. Taste and ajdust for seasoning if needed. Bring the mixture to a boil.
- Add peas and crumbled paneer and let it cook for 2-3 minutes. That's it!
- For the tadka: heat butter, add the pav bhaji masala, red chili powder, crushed kasoor methi, fry for a few seconds then add it to the bhaji (curry). Garnish with fresh cilantro leaves.
- Melt some butter in a pan and add a pinch of spices like red chili powder, pav bhaji masala and kasoori methi. Add the pav or dinner rolls and toast well.
- Serve with some hot bhaji, fresh cilantro, lemon and onions.
I hope you liked it! You may also like these recipes –