The Ultimate Pav Bhaji Recipe Hack

The Ultimate Pav Bhaji Recipe Hack

The first time I had pav bhaji was from a street vendor in Bombay. I can still taste it - a soft roll (called pav) that was toasted and generously buttered and served with an aromatic veggie mash of potato, peas and carrots and topped off with fresh onion, cilantro and a squeeze of lime. It's kind of like the Indian version of a vegetarian sloppy joe but that definition does not really do it justice.

Since then I have bought pav bhaji mixes at the Indian store and always been disappointed until I realized I could hack the recipe using my Coconut Cashew Korma simmer sauce (which includes caramelized onions, garlic, ginger and 15+ Indian spices) and mix in a little of my Guntur Sannam Hot Sauce or Tomato Achaar for the perfect heat level. It all comes together super fast and delicious. This recipe is definitely a crowd-pleaser for all ages, my kids just love it!

Serves 6-8


1 large potato, peeled and chopped

1 cup cauliflower florets

1 cup carrots, chopped

1/2 red bell pepper, chopped

1 medium tomato, chopped

1/2 cup frozen peas or edamame

1 jar Brooklyn Delhi Coconut Cashew Korma

3 tablespoons butter, plus more for frying bread


Put potatoes, cauliflower, carrots, red bell pepper, tomato and peas or edamame in a saucepan and cover with water. Boil until soft, about 20 minutes. 

Mash the veggies up well (using fork, potato masher or immersion blender). Add salt to taste. 

Mix in the Coconut Cashew Korma sauce and simmer until heated through. Stir in butter until melted.

On a skillet, fry pav (buns) with butter until golden brown.

Serve curry topped with chopped onion, cilantro, a squeeze of lime.  For heat, add some Tomato Achaar or Guntur Sannam Hot Sauce. 

To eat, tear off a piece of bun and scoop up curry.

For Serving

buns, halved


chopped red onion



Tomato Achaar or Guntur Sannam Hot Sauce