Dairy-Free Pav Bhaji
Indulge in the vibrant flavors of Dairy-Free Pav Bhaji, a heartwarming Indian street food classic made entirely without dairy but packed with taste! This vegan-friendly dish features a medley of comforting vegetables such as potatoes, cauliflower, carrots, and green peas, all mashed together with fragrant spices like pav bhaji masala, turmeric, and red chili powder. Sautéed tomatoes and onions create a rich, savory base, while fresh lemon juice and cilantro brighten the dish with a zesty finish. Served alongside golden, toasted vegan buns, this recipe is perfect for anyone seeking a wholesome, plant-based twist on a beloved Mumbai staple. Ready in under an hour, it’s a crowd-pleasing meal that proves dairy-free can be delightfully indulgent.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Cauliflower florets
- 1 cup Green peas
- 1 medium Carrot
- 1 medium Capsicum (bell pepper)
- 2 medium Onion
- 3 medium Tomatoes
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Pav Bhaji masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 to taste Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 3 tablespoons Oil
- 8 Vegan buns
Instructions
Peel and dice the potatoes and carrot into small pieces. Roughly chop the cauliflower florets.
In a large pot of boiling water, cook the potatoes, cauliflower, carrot, and green peas until soft. Drain and set aside.
Finely chop the onions and tomatoes, and dice the capsicum.
Heat oil in a large pan over medium heat. Add the onions and sauté until they become translucent.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they turn mushy and oil starts separating from the sides.
Stir in the pav bhaji masala, red chili powder, and turmeric powder. Cook the spices for 2 minutes.
Add the diced capsicum and cooked vegetables to the pan. Mix well and mash everything with a potato masher.
Add a little water if the mixture is too thick and continue mashing until you reach your desired consistency.
Season with salt and let the bhaji simmer for about 10 minutes on low heat for flavors to meld together.
Squeeze in the lemon juice and mix well. Turn off the heat and garnish with chopped cilantro.
To toast the buns, heat a non-stick skillet on medium, brush with a little oil, and lightly toast the vegan buns until golden brown.
Serve the hot bhaji with the toasted buns on the side.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 501.9 g | 183% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 85.2 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5184 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
