Mumbai Street StylePav Bhaji

Name: Mumbai Street Style Pav Bhaji
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Maharashtrian, West Indian, Mumbai street food
Ingredients: 1 onion, peeled, cut in 4; 1 green chilli, top stem removed; 10 cloves garlic, peeled; 5 g ginger, peeled; 2 tbsp refined oil; 2 tomato, cut in 2; 250 g potato, peeled, cut in 4; 100 g frozen peas, washed; 1 capsicum, deseeded, cut in 4; 1½ tbsp pav bhaji masala; 4 tsp kasoori methi; 1 tsp kashmiri mirch; 1 tsp amchur powder; ¾ tsp fennel seeds powder; ¼ tsp turmeric; 2 tsp salt; 380 ml water; 50 g butter; 40 g butter; as many as you'll eat pav (for the pav); 5 g butter (for the pav); 2 stems coriander leaves, fine-chopped (for the pav); ½ tsp kashmiri mirch (for the pav); ½ tsp pav bhaji masala (for the pav); 10 g butter (to serve); 4 stems coriander leaves, fine-chopped (to serve); 1 small onion, finely diced (to serve)

watch the jar ↓

1,800+ cooks

★ 4.4

Total time:1hr 5min
Your hands-on time:21min you
Longest hands-free stretch:35min free

21 min44 min

upliance, upliance
This cooks it.
- CHOP
- SAUTÉ
- COOK
- MASH
What is it?
upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, purées, stirs, cooks and mashes, and the screen tells you what to drop in next. Scroll to watch it make Mumbai street-style pav bhaji from above.
You, 10 min
Rough-cut the veg
How rough?
Peel the onion and cut it in 4. Peel 10 garlic cloves and a little ginger, snip the chilli stem. Halve 2 tomatoes. Peel 250 g potato and cut each in 4; deseed and quarter the capsicum. Rinse the peas and chop a handful of coriander. The fine chopping of the bhaji is the jar's job.
You, 30 s
Drop 1 of 5
What goes in
1 onion, peeled and cut in 4. 1 green chilli, stem off. 10 garlic cloves and 5 g ginger, peeled. upliance weighs each one as it lands.
upliance, 10 s
Chops it fine
No knife?
No knife, no onion tears. With the lid and crown on, the blade turns the lot into fine confetti in about 10 seconds. Scrape the sides down once it stops.
You, 15 s
Drop 2 of 5
What goes in
2 tbsp refined oil, straight on top of the chopped aromatics. Take the crown off the lid.
upliance, 3 min
Sautés till golden
Who stirs?
The crown stays off so the moisture escapes. upliance sautés the onion, garlic, ginger and chilli till golden, stirring by itself the whole time.
You, 15 s
Drop 3 of 5
What goes in
2 tomatoes, cut in half. Then pop the crown back on.
upliance, 5 min
Cooks, then purées
Then?
upliance cooks the tomatoes down till soft and jammy, then blitzes them smooth in the same jar. Scrape the sides down when it stops.
You, 2 min
Drop 4 of 5
What goes in
Everything else, at once: 250 g potato, 100 g frozen peas, 1 capsicum, 1½ tbsp pav bhaji masala, 4 tsp kasoori methi, 1 tsp Kashmiri mirch, 1 tsp amchur, ¾ tsp fennel powder, ¼ tsp turmeric, 2 tsp salt, 380 ml water and 50 g butter.
upliance, 35 min
Cooks & stirs itself
35MIN FREEleave the kitchen
What's the jar doing?
upliance cooks the bhaji down and stirs it every few minutes, so nothing catches at the bottom. That's 35 minutes you don't spend at the stove: go shower, catch an episode, call your mum.
upliance, 10 s
Mashes it smooth
Really?
The famous pav bhaji masher workout, done by the jar at the end of the cook. Chunky potato, peas and capsicum in, smooth bhaji out. Scrape the sides down.
You, 15 s
Drop 5 of 5
What goes in
Another 40 g butter on the hot bhaji, the street-cart way. Take the crown off.
upliance, 5 s
Stirs it in
That's it?
A quick turn to fold the butter through, and the bhaji is done.
You, 5 min
Toast the pav
How?
Warm a pan with 5 g butter, 2 stems of chopped coriander, ½ tsp Kashmiri mirch and ½ tsp pav bhaji masala. Slit the pav, press both sides into it and toast till the edges crisp. This part is all yours.
You, 3 min
Onion. Butter. Serve.
Finish
Dice an onion finely by hand. Spoon out the bhaji, top with 10 g butter and 4 stems of chopped coriander, and eat it with the hot pav and the onion.

Your 65 minutes, split

21 min

cut veg · 5 drops · toast pav

44 min35 free

chop · sauté · purée · cook · mash

Full recipeIngredients by drop, every step, nutrition

Pav bhaji the way the Mumbai thelas make it: heavy on the butter. Potato, peas and capsicum cooked down with tomato, pav bhaji masala, kasoori methi and fennel, mashed smooth, and eaten with butter-toasted pav, chopped onion and coriander.

Maharashtrian, West Indian, Mumbai street food. Veg snack. Serves 2. About 1 hr 5 min start to finish; about 21 min of it is you. Cooked 1,800+ times on upliance.

Ingredients (2 servings)

Drop 1chopped by the jar

Onion peeled, cut in 41
Green chilli top stem removed1
Garlic peeled10 cloves
Ginger peeled5 g

Drop 2sautéd golden

Refined oil 2 tbsp

Drop 3cooked down, puréed

Tomato cut in 22

Drop 4cooked ~35 min, mashed

Potato peeled, cut in 4250 g
Frozen peas washed100 g
Capsicum deseeded, cut in 41
Pav bhaji masala 1½ tbsp
Kasoori methi 4 tsp
Kashmiri mirch 1 tsp
Amchur powder 1 tsp
Fennel seeds powder ¾ tsp
Turmeric ¼ tsp
Salt 2 tsp
Water 380 ml
Butter 50 g

Drop 5stirred through

Butter 40 g

For the pavon a pan

Pav as many as you'll eat
Butter 5 g
Coriander leaves fine-chopped2 stems
Kashmiri mirch ½ tsp
Pav bhaji masala ½ tsp

To serve

Butter 10 g
Coriander leaves fine-chopped4 stems
Onion finely diced1 small

Steps

Prep (you, ~10 min). Peel the onion, garlic and ginger; cut the onion in 4 and snip the chilli stem. Halve 2 tomatoes. Peel and quarter the potatoes, deseed and quarter the capsicum, rinse the peas. Chop the coriander.
Drop 1 (you, 30 s). Put the onion, green chilli, garlic and ginger into the jar.
upliance, 10 s. With the lid and crown on, it chops the aromatics fine. Scrape down the sides.
Drop 2 (you, 15 s). Add 2 tbsp oil and take the crown off the lid.
upliance, 3 min. It sautés the onion, garlic, ginger and chilli till golden, stirring by itself.
Drop 3 (you, 15 s). Add 2 halved tomatoes and put the crown back on.
upliance, 5 min. It cooks the tomatoes down, then purées them. Scrape down the sides.
Drop 4 (you, ~2 min). Add the potato, peas, capsicum, pav bhaji masala, kasoori methi, Kashmiri mirch, amchur, fennel powder, turmeric, salt, 380 ml water and 50 g butter.
upliance, ~35 min. It cooks the bhaji, stirring every few minutes, then mashes it smooth. This is your free time: about 35 minutes away from the kitchen. Scrape down the sides.
Drop 5 (you, 15 s). Add 40 g more butter and take the crown off.
upliance, 5 s. It stirs the butter through. The bhaji is done.
Pav (you, ~5 min, on a pan). Toast the slit pav on a pan with 5 g butter, chopped coriander, ½ tsp Kashmiri mirch and ½ tsp pav bhaji masala till the edges crisp.
Serve (you, ~3 min). Finely dice an onion. Top the bhaji with 10 g butter and chopped coriander, and eat it with the hot pav and the onion.

Nutrition per serving

778 kcal · 51 g carbs · 8 g protein · 60 g fat.

upliancefood All recipes

Mumbai Street StylePav Bhaji

watch the jar ↓

1,800+ cooks

★ 4.4

Total time:1hr 5min
Your hands-on time:21min you
Longest hands-free stretch:35min free

21 min44 min

upliance, upliance
This cooks it.
- CHOP
- SAUTÉ
- COOK
- MASH
What is it?
upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, purées, stirs, cooks and mashes, and the screen tells you what to drop in next. Scroll to watch it make Mumbai street-style pav bhaji from above.
You, 10 min
Rough-cut the veg
How rough?
Peel the onion and cut it in 4. Peel 10 garlic cloves and a little ginger, snip the chilli stem. Halve 2 tomatoes. Peel 250 g potato and cut each in 4; deseed and quarter the capsicum. Rinse the peas and chop a handful of coriander. The fine chopping of the bhaji is the jar's job.
You, 30 s
Drop 1 of 5
What goes in
1 onion, peeled and cut in 4. 1 green chilli, stem off. 10 garlic cloves and 5 g ginger, peeled. upliance weighs each one as it lands.
upliance, 10 s
Chops it fine
No knife?
No knife, no onion tears. With the lid and crown on, the blade turns the lot into fine confetti in about 10 seconds. Scrape the sides down once it stops.
You, 15 s
Drop 2 of 5
What goes in
2 tbsp refined oil, straight on top of the chopped aromatics. Take the crown off the lid.
upliance, 3 min
Sautés till golden
Who stirs?
The crown stays off so the moisture escapes. upliance sautés the onion, garlic, ginger and chilli till golden, stirring by itself the whole time.
You, 15 s
Drop 3 of 5
What goes in
2 tomatoes, cut in half. Then pop the crown back on.
upliance, 5 min
Cooks, then purées
Then?
upliance cooks the tomatoes down till soft and jammy, then blitzes them smooth in the same jar. Scrape the sides down when it stops.
You, 2 min
Drop 4 of 5
What goes in
Everything else, at once: 250 g potato, 100 g frozen peas, 1 capsicum, 1½ tbsp pav bhaji masala, 4 tsp kasoori methi, 1 tsp Kashmiri mirch, 1 tsp amchur, ¾ tsp fennel powder, ¼ tsp turmeric, 2 tsp salt, 380 ml water and 50 g butter.
upliance, 35 min
Cooks & stirs itself
35MIN FREEleave the kitchen
What's the jar doing?
upliance cooks the bhaji down and stirs it every few minutes, so nothing catches at the bottom. That's 35 minutes you don't spend at the stove: go shower, catch an episode, call your mum.
upliance, 10 s
Mashes it smooth
Really?
The famous pav bhaji masher workout, done by the jar at the end of the cook. Chunky potato, peas and capsicum in, smooth bhaji out. Scrape the sides down.
You, 15 s
Drop 5 of 5
What goes in
Another 40 g butter on the hot bhaji, the street-cart way. Take the crown off.
upliance, 5 s
Stirs it in
That's it?
A quick turn to fold the butter through, and the bhaji is done.
You, 5 min
Toast the pav
How?
Warm a pan with 5 g butter, 2 stems of chopped coriander, ½ tsp Kashmiri mirch and ½ tsp pav bhaji masala. Slit the pav, press both sides into it and toast till the edges crisp. This part is all yours.
You, 3 min
Onion. Butter. Serve.
Finish
Dice an onion finely by hand. Spoon out the bhaji, top with 10 g butter and 4 stems of chopped coriander, and eat it with the hot pav and the onion.

Your 65 minutes, split

21 min

cut veg · 5 drops · toast pav

44 min35 free

chop · sauté · purée · cook · mash

Full recipeIngredients by drop, every step, nutrition

Maharashtrian, West Indian, Mumbai street food. Veg snack. Serves 2. About 1 hr 5 min start to finish; about 21 min of it is you. Cooked 1,800+ times on upliance.

Ingredients (2 servings)

Drop 1chopped by the jar

Onion peeled, cut in 41
Green chilli top stem removed1
Garlic peeled10 cloves
Ginger peeled5 g

Drop 2sautéd golden

Refined oil 2 tbsp

Drop 3cooked down, puréed

Tomato cut in 22

Drop 4cooked ~35 min, mashed

Potato peeled, cut in 4250 g
Frozen peas washed100 g
Capsicum deseeded, cut in 41
Pav bhaji masala 1½ tbsp
Kasoori methi 4 tsp
Kashmiri mirch 1 tsp
Amchur powder 1 tsp
Fennel seeds powder ¾ tsp
Turmeric ¼ tsp
Salt 2 tsp
Water 380 ml
Butter 50 g

Drop 5stirred through

Butter 40 g

For the pavon a pan

Pav as many as you'll eat
Butter 5 g
Coriander leaves fine-chopped2 stems
Kashmiri mirch ½ tsp
Pav bhaji masala ½ tsp

To serve

Butter 10 g
Coriander leaves fine-chopped4 stems
Onion finely diced1 small

Steps

Prep (you, ~10 min). Peel the onion, garlic and ginger; cut the onion in 4 and snip the chilli stem. Halve 2 tomatoes. Peel and quarter the potatoes, deseed and quarter the capsicum, rinse the peas. Chop the coriander.
Drop 1 (you, 30 s). Put the onion, green chilli, garlic and ginger into the jar.
upliance, 10 s. With the lid and crown on, it chops the aromatics fine. Scrape down the sides.
Drop 2 (you, 15 s). Add 2 tbsp oil and take the crown off the lid.
upliance, 3 min. It sautés the onion, garlic, ginger and chilli till golden, stirring by itself.
Drop 3 (you, 15 s). Add 2 halved tomatoes and put the crown back on.
upliance, 5 min. It cooks the tomatoes down, then purées them. Scrape down the sides.
Drop 4 (you, ~2 min). Add the potato, peas, capsicum, pav bhaji masala, kasoori methi, Kashmiri mirch, amchur, fennel powder, turmeric, salt, 380 ml water and 50 g butter.
upliance, ~35 min. It cooks the bhaji, stirring every few minutes, then mashes it smooth. This is your free time: about 35 minutes away from the kitchen. Scrape down the sides.
Drop 5 (you, 15 s). Add 40 g more butter and take the crown off.
upliance, 5 s. It stirs the butter through. The bhaji is done.
Pav (you, ~5 min, on a pan). Toast the slit pav on a pan with 5 g butter, chopped coriander, ½ tsp Kashmiri mirch and ½ tsp pav bhaji masala till the edges crisp.
Serve (you, ~3 min). Finely dice an onion. Top the bhaji with 10 g butter and chopped coriander, and eat it with the hot pav and the onion.

Nutrition per serving

778 kcal · 51 g carbs · 8 g protein · 60 g fat.

Mumbai Street StylePav Bhaji

How upliance makes mumbai street style pav bhaji, step by step

This cooks it.

Rough-cut the veg

Drop 1 of 5

Chops it fine

Drop 2 of 5

Sautés till golden

Drop 3 of 5

Cooks, then purées

Drop 4 of 5

Cooks & stirs itself

Mashes it smooth

Drop 5 of 5

Stirs it in

Toast the pav

Onion. Butter. Serve.

Your 65 minutes, split

Ingredients (2 servings)

Drop 1chopped by the jar

Drop 2sautéd golden

Drop 3cooked down, puréed

Drop 4cooked ~35 min, mashed

Drop 5stirred through

For the pavon a pan

To serve

Steps

Nutrition per serving

Mumbai Street StylePav Bhaji

How upliance makes mumbai street style pav bhaji, step by step

This cooks it.

Rough-cut the veg

Drop 1 of 5

Chops it fine

Drop 2 of 5

Sautés till golden

Drop 3 of 5

Cooks, then purées

Drop 4 of 5

Cooks & stirs itself

Mashes it smooth

Drop 5 of 5

Stirs it in

Toast the pav

Onion. Butter. Serve.

Your 65 minutes, split

Ingredients (2 servings)

Drop 1chopped by the jar

Drop 2sautéd golden

Drop 3cooked down, puréed

Drop 4cooked ~35 min, mashed

Drop 5stirred through

For the pavon a pan

To serve

Steps

Nutrition per serving