Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 4 people

Paneer Pav Bhaji is a delectable street food that originated on the bustling streets of Mumbai, India. This culinary delight can be traced back to the 1960s when it was created as a more royal or leveled-up alternative to the popular Pav Bhaji, a spicy mashed vegetable curry served with soft bread rolls known as pav.

As the name suggests, the star of the pav bhaji with paneer is the vegetarian’s favorite thing, paneer. The result of the pav bhaji recipe is a creamy, tangy, and mildly spicy mixture that clings to the pav, infusing it with rich flavors and a satisfying texture.

Paneer Pav Bhaji offers a delightful taste experience, with the softness of the pav contrasting beautifully with the chewy paneer and the medley of aromatic spices. It strikes a balance between spicy and savory, making it an irresistible street food option for both locals and tourists.

Often garnished with a generous dollop of butter and served with a side of onions, lemon wedges, and green chilies, Pav Bhaji with paneer is a flavorful journey through the streets of Mumbai. It’s a beloved dish that has found its way into restaurants and home kitchens around the world, offering a taste of India’s vibrant culinary culture.

Pav bhaji recipe ingredients: 

• ½ cup cauliflower florets
• Green peas: 200 g
• 2 chopped tomatoes
• 4 boiled potatoes
• 2 chopped onions
• 1 Chopped Capsicum
• Red Chilli Powder: 1/2 tablespoon
• Turmeric Powder: 1/2 tablespoon
• Salt: 1/2 tablespoon
• Butter and oil
• Ginger, garlic, and green chili paste: 100 g
• Badshah Pav Bhaji Masala: 2 Tablespoon
• Badshah Kashmiri Chilli Powder: 1 tablespoon
• Coriander Powder: 1 tablespoon
• Salt: 1 tablespoon
• Kasuri Methi: 1 tablespoon
• Boiling water: 1 glass
• Paneer: 250 gm
• Fresh, finely chopped coriander

Pav bhaji with paneer method:

1. Peel the boiled potatoes and cut them.

2. Place all the chopped vegetables along with the green peas in a pressure cooker and add ½ cup water.

Pressure cook for 3 whistles.

3. Heat a pan with 1 tablespoon oil and 1/4 tbsp butter.

4. Saute finely chopped onion,  capsicum, and green chili for a minute.

5. Add ginger-garlic paste and cook for another minute.

Put the chopped tomatoes in the oven until the tomatoes turn soft and mushy.

6. Add boiled vegetables and mashed potatoes.

Mash it all together using a potato masher.

Add ¾ cup of the required water. Mix well.

7. After cooking it for 3 minutes, add grated paneer and chopped coriander. Mix it all well.

8. Switch off the flame and top with paneer cubes and 1 tablespoon butter. Squeeze a lemon and garnish with chopped coriander.

While serving, top it with onion, coriander, butter, and a lemon wedge by the side.

9. Toast pav with butter, red chili powder, and coriander.

10. Now serve the pav bhaji along with onion slices and lemon.