Pav Bhaji Sliders
A vegetarian Indian Street Food.
Serves: for 10-12 sliders
  • 1 pound russet potatoes, peeled and cut into 1” cubes, placed in a bowl covered with water.
  • 2 carrots, chopped crosswise into ½” pieces
  • 1 cup frozen peas
  • 1 cup cauliflower florets
  • 4 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 large yellow onion (about 1 pound), finely chopped
  • 10 peeled garlic cloves, minced
  • 2 teaspoons grated peeled gingerroot
  • 2 tablespoons pav bhaji masala (see notes below)
  • ¼ teaspoon turmeric
  • 2 teaspoons paprika
  • 1 ½ teaspoons kosher salt
  • 1 14-ounce can whole peeled tomatoes, drained and coarsely chopped
  • Garnish:
  • Wedges of lime
  • Minced shallot
  • Finely chopped cilantro
  • Butter or ghee
  • 8 hamburger buns, split in half
  1. Drain potatoes. Boil or pressure-cook the potatoes, carrots and peas in slightly salted water. Drain well and mash coarsely. Set the mashed vegetables aside.
  2. Heat butter in a large saucepan or wok on medium-high until butter is foamy. Add oil and heat thoroughly but not smoking hot.
  3. Add the onions, garlic, and ginger and sauté 10 minutes over low to medium heat.
  4. Add pav bhaji masala, turmeric, paprika, and salt.
  5. Mix well and cook 10 minutes.
  6. Add tomatoes and increase heat to high. Cook 5-10 minutes and you will see the oil separating.
  7. Add the mashed vegetables and 1 cup of water. Mix well. The pav bhaji curry will be a very thick consistency and will bubble at the edges. Add more water if necessary. You want a consistency that will allow you to dip your bread into the curry and scoop some up, without dripping everywhere.
  8. Serve with piping hot buttered grilled bread.
  9. Garnish with a squeeze of lime, a sprinkle of cilantro, and a bit of minced shallot or red onion. Douse the curry with butter or ghee if you wish!
  10. Grill the buns on a hot buttered grill pan or nonstick skillet and serve with pav bhaji.
Pav bhaji masala is a blend of numerous spices and you can easily grind and blend your own mix if you wish. The brand our family uses is the Badshah brand of pav bhaji masala. The unused portion can be kept in an airtight container in a dark, cool place and will keep for many months.

You can of course use fresh roma tomatoes in the summertime if you wish—you will need about 4. If using canned tomatoes, I prefer Muir-Glen fire-roasted tomatoes. Note that canned tomatoes usually have a bit of salt and I’ve taken that into account in the recipe. You may wish to adjust the salt to your liking.

© Shefaly Ravula/ Shef’s Kitchen
Recipe by Shef's Kitchen at