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Mumbai Paneer Pav Bhaji Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4
Calories: 426kcal
Author: Hari Chandana Ponnaluri


  • 3/4 cup Crumbled Paneer (Indian Cottage Cheese)
  • 3/4 cup Green Peas fresh or frozen
  • 3/4 cup Chopped Carrots
  • 3/4 cup Chopped Cauliflower
  • 1/4 cup Chopped French Beans
  • 1 small Capsicum
  • 1 large Potato
  • 2 large Tomatoes
  • 1 large Onion finely chopped
  • 1 or 1.5 tbsp Pav Bhaji Masala
  • 1.5 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala
  • 1 Green Chillies chopped
  • 8 Pavs
  • 2 to 3 tbsp Butter / Oil
  • Salt as needed
  • Chopped Coriander Leaves
  • Lemon Juice as required


  • Pressure cook the peas, potato, cauliflower, beans and carrot along with water, till soft. Drain any left over water. Lightly mash the cooked vegetables and set aside.
  • Heat butter / oil in a pan. Add the finely chopped onion and chopped green chilli. Saute them till they become translucent.
  • Now add the ginger garlic paste and fry till the raw smell disappears.
  • Add the chopped tomatoes and cook until soft and mushy.
  • Add the chopped capsicum, turmeric, pav bhaji masala, chilli powder and garam masala. Fry for 2 minutes.
  • Add water, salt and cooked vegetables to it and mix well. Let it simmer for 6 – 7 minutes. Add little more water if it is too thick.
  • Now add the paneer and let it cook for a couple of minutes.
  • Turn off the flame and add the lemon juice and coriander leaves. Mix well.
  • Slice the pav horizontally into two and lightly toast them with butter.
  • Serve the cooked vegetable mixture hot with toasted pav accompanied with chopped onion and lemon wedges.


Calories: 426kcal | Carbohydrates: 54g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 537mg | Potassium: 451mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5155IU | Vitamin C: 51.7mg | Calcium: 384mg | Iron: 4.1mg