Pav Bhaji – Thick vegetable soup

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Prep Time: 10 min
Cook Time: 30 min
Serves: 4


  • 1 small cauliflower
  • 1 green capsicum
  • 1 small potato
  • 1 medium size onion
  • 1 1/2 tbsp sunflower oil
  • 1 tsp ginger garlic paste
  • 1 tin of tomatoes
  • 3 tsp pavbhaji masala
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 cups of frozen peas
  • 50 ml water
  • 20g Butter
  • 1/4 lemon
  • salt
  • 6 buns


  1. Chop cauliflower, capsicum and potatoes in big chunks. Take 4 glasses of water in a big pot, add chopped vegetables and boil until done (takes approximately 20 min.). In the last 5 minutes, add peas.
  2. Once they are boiled, remove from the heat.
  3. Chop onion really fine. Heat oil in a pan. Add onion and ginger-garlic paste and cook until onion turns golden.
  4. Add tomatoes from the tin alongwith pavbhaji masala, chili powder and garam masala. Let it look on medium heat for 10 min.
  5. Add boiled potato to the onion - tomato mixture and mash it with the cooking spoon.
  6. Add other vegetables and 50 ml water. Let it cook for another 5 minutes or so and then remove from the heat. Puree all into a thick mixture with a hand mixer
  7. Add butter, lemon and salt - cover the pan and again put it on the heat on low temperature (the mixture will splutter a lot so do remember to cover it). Cook on low for another 10 min.
  8. Cut buns into half pieces. Put butter on it and heat it in a flat pan.
  9. Transfer bhaji to a serving bowl, add butter & chopped onions on top and serve with buttered bun.

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