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4.3 from 9 votes

How to make Paneer Pav Bhaji

Paneer Pav Bhaji is a variation of the popular and classic pav bhaji made with paneer, mixed vegetables, pav bhaji masala and herbs.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 567 kcal
Course: Snacks
Cuisine: Indian

Ingredients

For Cooking Vegetables
  • 2 medium size potatoes
  • 1 cup chopped cauliflower
  • 1 cup chopped carrot
  • 1 cup peas - fresh or frozen
  • ½ cup french beans, chopped - (optional)
  • water as required for pressure cooking
Other Ingredients
  • 3 tablespoon butter or preferably amul butter
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped or ⅔ to ¾ cup
  • 2 to 3 large tomatoes, finely chopped or 2 cups
  • 1 small or medium sized capsicum (green bell pepper) or ⅓ to ½ cup
  • 2 to 3 teaspoon ginger garlic paste
  • 1 or 2 green chilies , chopped
  • 2 tablespoon Pav Bhaji Masala
  • 1 teaspoon kashmiri chilli powder or freshly pounded 1-2 dry deseeded red chilies – the latter works much better and imparts a beautiful orange color to the bhaji
  • 1 teaspoon turmeric powder
  • 1.5 cups water or the broth or stock of the cooked veggies, add a required
  • salt as required
  • 1 cup grated paneer or small paneer cubes (cottage cheese)
  • ½ teaspoon garam masala (optional)
For toasting pav
  • 12 pavs
  • butter as required
For Garnish
  • 2 to 3 tablespoons grated paneer
  • 2 to 3 tablespoons chopped coriander leaves

Instructions

    Cup of Yum
  1. Boil all the vegetables except onions, tomatoes and capsicum in a 3 litre pressure cooker adding water just about covering the veggies.
  2. When the pressure falls on its own in the cooker then only open the lid.
  3. Strain the water from the vegetables and reserve the vegetable stock or broth aside.
  4. Mash the vegetables lightly and keep aside. Don’t make a puree.
  5. Alternatively, you can also mash when making the bhaji.
  6. In a frying pan or kadai or a large tava/griddle or skillet, add butter.
  7. When the butter melts, add cumin seeds. When they splutter, add the chopped onions.
  8. Saute the onions stirring often till they soften.
  9. Now add the ginger-garlic paste. Saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
  10. Add chopped green chilies and saute for a minute.
  11. Add the tomatoes and saute them stirring often till they become soft and mushy.
  12. Add the chopped capsicum. Now add the kashmiri chilli powder, turmeric powder and pav bhaji masala.
  13. Mix the spice powders well. Saute for few minutes till the capsicum becomes a little soft.
  14. You don’t need to make the capsicum very soft. A little crunch is alright.
  15. Now add the mashed vegetables.
  16. Combine the mashed vegetables well with the masala base.
  17. Add 1.5 cups of reserved vegetable stock or water. Mix well. Keep on stirring and let the bhaji gravy simmer for 7 to 8 minutes till it thickens to a medium consistency.
  18. If the gravy becomes too dry or thick and then add some water.
  19. Once you get the medium consistency, then add the grated or cubed paneer. Mix well and switch off the heat.
To make buttered pavs
  1. Slice the pavs. On a flat pan or skillet, heat some butter.
  2. When the butter melts, keep the pav on the melted butter so that it absorbs the butter and fry for a minute. Toast the second side and also pan fry for a minute.
  3. If you want to make the pav crisp, fry for a few more minutes both the sides. Serve the pavs hot with the bhaji.
Serving the bhaji
  1. When done, pour the hot bhaji in bowls or plates. Garnish with coriander leaves and grated paneer.
  2. You can top the bhaji with some butter, if you like it. In fact, with more butter, the bhaji tastes very good.
  3. Serve the paneer pav bhaji hot with the buttered pavs together with a side of finely chopped onions and chopped lime or lemon.

Notes

  • The spice powders can be easily adjusted to suit your taste.
  • If you don’t want to add butter, then you can also make the bhaji in oil.
  • If you don’t have pav bhaji masala, then add garam masala. I have made bhaji with garam masala only and nobody could tell the difference. In this scenario, just add some dry mango powder/amchur to the bhaji to get that slightly sour taste.Quantity is 1 or 2 tsp garam masala with 1 tsp amchur/dry mango powder. If you are adding this then don’t add the ½ tsp garam masala mentioned above. That is only meant if you are using pav bhaji masala.

Nutrition Information

Calories 567kcal (28%) Carbohydrates 66g (22%) Protein 18g (36%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 54mg (18%) Sodium 773mg (32%) Potassium 756mg (22%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 4577IU (92%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 5mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 59mg (66%) Vitamin D 1µg Vitamin E 1mg Vitamin K 22µg Calcium 402mg (40%) Vitamin B9 (Folate) 104µg Iron 5mg (28%) Magnesium 73mg Phosphorus 196mg Zinc 2mg

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 567

% Daily Value*

Calories 567kcal 28%
Carbohydrates 66g 22%
Protein 18g 36%
Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 773mg 32%
Potassium 756mg 16%
Fiber 10g 40%
Sugar 8g 16%
Vitamin A 4577IU 92%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 5mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 59mg 66%
Vitamin D 1µg 5%
Vitamin E 1mg
Vitamin K 22µg
Calcium 402mg 40%
Vitamin B9 (Folate) 104µg
Iron 5mg 28%
Magnesium 73mg 18%
Phosphorus 196mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.