No Onion No Garlic Pav Bhaji – Mumbai’s Favorite Snack, Pure & Flavorful

Name: Pav Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 3.00 nos Boiled and peeled potatoes; 2.00 nos Cauliflower florets; 2.00 cups Water; 1.00 Tsp Salt; 4.00 nos Tomato (puree); 30.00 grams Butter Cubes; 4.00 Tbsp Oil; 1.00 Tbsp Kashmiri Red chilli powder; 1.50 Tbsp Pav Bhaji Masala; 2.00 Tsp Kasuri Methi; 0.50 Cup Boiled green peas; 0.25 Cup Green Capsicums; 0.50 Tsp Salt (as per taste); 1.00 Cup (adjust consistency) Hot water (for soaking cashews); 1.00 for garnishing Coriander leaves finely chopped; 1.00 as required Lime slices; 4.00 as per taste Buns (Pav)

Bring home the taste of Mumbai’s street food with our No Onion No Garlic Pav Bhaji, a rich and buttery blend of mashed vegetables simmered in tangy tomatoes and aromatic spices. Crafted to capture the authentic flavor of the classic dish — minus the onion and garlic — this version is perfect for those who prefer purity without compromising on taste.

Every bite delivers the same bold, vibrant, and satisfying flavor that makes pav bhaji an all-time favorite. Easy to cook and bursting with homestyle goodness, it’s an ideal meal for Sattvic and Jain-friendly diets, or anyone seeking a lighter, cleaner twist on this iconic snack.

Pair it with warm pav (bread rolls) and a touch of butter for a wholesome, street-style experience — pure comfort food, made the No Onion No Garlic way.

🌿 Pure Vegetarian · No Onion · No Garlic

Pav Bhaji

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

17 items

Quantities scale automatically with servings

3.00 nos Boiled and peeled potatoes
2.00 nos Cauliflower florets
2.00 cups Water
1.00 Tsp Salt
4.00 nos Tomato (puree)
30.00 grams Butter Cubes
4.00 Tbsp Oil
1.00 Tbsp Kashmiri Red chilli powder
1.50 Tbsp Pav Bhaji Masala
2.00 Tsp Kasuri Methi
0.50 Cup Boiled green peas
0.25 Cup Green Capsicums
0.50 Tsp Salt (as per taste)
1.00 Cup (adjust consistency) Hot water (for soaking cashews)
1.00 for garnishing Coriander leaves finely chopped
1.00 as required Lime slices
4.00 as per taste Buns (Pav)

checklist Step-by-Step Instructions

1
In a pressure cooker, add roughly chopped potatoes, cauliflower florets, 1 tsp salt, and 2 cups of water. Cook for 3-4 whistles until vegetables are soft.
2
Once the pressure releases naturally, mash the boiled vegetables thoroughly using a potato masher.
3
Heat 4 tbsp oil and 30g butter in a large pan or tawa. Add tomato puree and cook until the oil starts separating.
4
Add finely chopped green capsicums and boiled green peas. Sauté for a few minutes until they soften slightly.
5
Add Kashmiri red chilli powder, Pav Bhaji masala, Kasuri methi, and salt to taste. Mix well and cook for a minute.
6
Add the mashed vegetables to the pan. Mix everything well, mashing continuously to blend the flavors.
7
Gradually add hot water to adjust the consistency of the bhaji. Simmer for 5-7 minutes.
8
Garnish the bhaji with freshly chopped coriander leaves and a dollop of butter.
9
Slit the pav (buns) horizontally. Heat a little butter on a tawa, sprinkle a pinch of pav bhaji masala, and toast the buns until golden and crisp.
10
Serve hot bhaji with butter, toasted buns, and lime slices.