Hey Lykkers and Friends, craving something bold, bright, and weeknight-friendly?

Meet Green Pav Bhaji—a luscious mash of greens and vegetables simmered with a signature spice blend, finished glossy with butter (or oil), and scooped up with toasted pav. Think classic comfort, but dressed in emerald hues and layered freshness.

Why Green

This “hariyali” twist leans on spinach and cilantro for a vivid color and clean, herby lift. Tomatillos or green tomatoes bring gentle tang, while zucchini keeps the texture velvety without extra starch. The result is a hearty main that’s crowd-pleasing for parties yet sensible enough for everyday meals.

What You Need

Vegetables

- 1 medium potato, peeled & diced

- 2 cups cauliflower florets

- 1 cup diced zucchini (or bottle gourd)

- 1 bell pepper, diced

- ½–¾ cup green peas

Greens & Aromatics

* 5 packed cups spinach

* 1 packed cup cilantro leaves & tender stems

* 1 medium onion, finely chopped

* ½ cup chopped green onion (white & green parts)

* 5–6 cloves fresh garlic, finely minced

* 1–2 tsp green chili paste (to taste)

Spices & Pantry

* 2–3 tbsp butter (or oil; use more to taste)

* 2–3 tsp pav bhaji masala (store-bought or homemade)

* Salt to taste

* 1–1¼ cups water, as needed

* Lemon wedges, extra butter, and chopped onion to finish

* Pav (dinner rolls) + a little butter and pav bhaji masala for toasting

Prep Notes

Blanch spinach fast, then chill in ice water to lock in color. Blend spinach with cilantro for a bright puree—add just enough water to turn the blades. For extra-green results, stir this puree in at the end and cook only briefly. Keep vegetables tender but not watery; controlled moisture is the secret to a rich yet scoopable bhaji.

Stovetop Steps

1) Pressure-steam veg: Place potato, cauliflower, and zucchini in a bowl with ¾ cup water. Set the bowl on a trivet inside a pressure cooker with 2 cups water in the base. Cook for 4 whistles; let pressure drop.

2) Blanch greens: Boil 4 cups water. Add spinach for 2 minutes. Shock in ice water for 1 minute.

3) Puree: Blend spinach and cilantro to a smooth, bright puree; set aside.

4) Base aromatics: Heat butter and a splash of oil in a wide pan. Sauté garlic and green chili paste for a few seconds.

5) Build flavor: Add green onion, regular onion, tomatillos or green tomatoes, and bell pepper. Salt lightly. Cover and cook 5 minutes over medium heat, stirring to prevent sticking.

6) Spice it: Stir in peas, pav bhaji masala. Cook until the shimmers at the edges (about 2 minutes).

7) Mash: Add 1 cup water. Mash thoroughly with a potato masher to a chunky-smooth consistency.

8) Add veg: Tip in the steamed potato, cauliflower, and zucchini. Mash again to combine. Simmer 5 minutes, loosening with a splash of water if needed.

9) Go green: Stir in the spinach–cilantro puree. Cook 1 minute only to keep the color vibrant.

10) Finish: Adjust salt, add a small of butter if you like, and a squeeze of lemon just before serving.

Instant bowl

1) Sauté: Turn on Sauté mode. Warm butter and oil. Sauté garlic and green chili paste briefly.

2) Veg in: Add tomatillos or green tomatoes, bell pepper, onion, and green onion. Sauté 1 minute.

3) Pressure cook: Add potato, cauliflower, zucchini, peas, 1½ cups water, salt, and pav bhaji masala. Pressure cook 12 minutes (high pressure), natural release.

4) Mash & simmer: Switch back to Sauté. Mash well; simmer 5 minutes to thicken.

5) Green finish: Stir in spinach–cilantro puree; cook 1 minute. Check seasoning, add butter if desired, and brighten with lemon.

Toast Pav

1) Heat a skillet on medium.

2) Melt butter; sprinkle a pinch of pav bhaji masala and chopped cilantro.

3) Halve pav and toast cut-sides down until golden and crisp.

4) Flip briefly to warm the tops. Serve immediately.

Serve & Store

Ladle hot bhaji into bowls. Top with a small dot of butter, a shower of onions, and cilantro. Add lemon wedges on the side; the squeeze right before eating amplifies the spice blend.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water.

Leftovers love: Turn bhaji into masala pav, toss with cooked rice for a quick pulao, or spread inside a dosa for a playful mash-up.

Pro Tips

- Color keeper: Add the green puree at the very end; overcooking dulls the hue.

- Balance: A modest butter finish makes flavors bloom; adjust to preference.

- Heat control: For kids, skip the green chili paste and reduce pav bhaji masala.

- Texture: Mash thoroughly but leave tiny bits for body—too smooth can feel heavy.

- Make-ahead: Steam vegetables and prep puree a day early; assemble fresh.

A Quick Note

Proportion is everything. Keep onions and tangy green tomatoes in check so the herbaceous spinach doesn’t get overshadowed. When toasting pav, be generous with butter for a signature street-style aroma. And don’t skimp on garnish—crisp onions, cilantro, and lemon are the fast lane to bright, layered flavor.

Conclusion

Green Pav Bhaji turns familiar comfort into a vibrant showstopper—silky, herby, and perfect for sharing. Ready to cook, Lykkers? Will your first batch be stovetop or Instant bowl, and how will you customize the heat and butter level? Share your twists and serving ideas so everyone can plate up greener, brighter bhaji tonight!