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

3 tb butter

1 jar Brooklyn Delhi Coconut Cashew Korma


In a food processor, blend garlic achaar, lemon juice, and tahini until smooth like peanut butter. Stream in the ice water, a little at a time, with the motor running. Process just until smooth and creamy and lightens to color of dry sand. Add chickpeas and process for about 3 minutes, scraping down the bowl periodically until the chickpeas are completely blended and the hummus is smooth and uniform in color. Season with salt to taste and serve on a platter of choice. Top with olive oil, garlic achaar, and a sprinkle of parsley and optional crispy chickpeas.


NOTE: To make the crispy chickpeas, drain and pat completely dry a regular 14-oz can of chickpeas. Lay them down on a parchment lined baking sheet and mix with a drizzle of olive oil and salt. Bake at 425F for 20-30 minutes until golden and crunchy. Season chickpeas with spices like cumin, paprika or garam masala. I love to top my curries and salads with them and they're also amazing alone as a snack!

For Serving

buns, halved


chopped red onion



Tomato Achaar or Guntur Sannam Hot Sauce