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Cheese Pav Bhaji

Serves 4
45 mins
450 Kcal
Cheese pav bhaji is a rich, delightful version of the beautiful pav bhaji. Topped with buttered bread rolls, this delectable dish features a spiced mash of vegetables, but the combination with melted cheese elevates the flavour and textures, thus appealing to children and adults alike. The cheese pav bhaji recipe begins with preparing the Bhaji- a delicious vegetable mixture cooked with boiled potatoes, peas, carrots, and bell peppers. She mashes all of these together. Then she saut s it in onions, tomatoes, garlic, and ginger, then finally simmers everything with a blend of spices like cumin and coriander, along with pav bhaji masala. Then, grated cheese is mixed for a smooth, cheesy feel that adds comfort to the dish. The bhaji is completed to a soft and fragrant texture once it is done. The pav is buttered liberally and toasted on a griddle till golden and crispy. Alongside the toasted pav, the creamy bhaji is served, usually topped with fresh coriander, finely chopped onions, lemon squeeze, and a pinch of chaat masala for added zing. A delicious, savoury meal of cheese pav bhaji is, sure enough, perfect for lunch, dinner, or even a snack. It's a sure winner, whether it's street food or at home over your dinner table with friends and family. This cheesy version of pav bhaji always sets the crowd smiling and hungry for more.

Ingredients required for Cheese Pav Bhaji

  1. 250 gms potato
  2. 100 gms cheese
  3. 4-6 bun
  4. 50 gms green peas
  5. 1/4 tsp turmeric powder
  6. 100 gms cauliflower
  7. Ginger garlic paste
  8. Coriander
  9. 2 tbsp butter
  10. Red chilli powder
  11. 2 tbsp pav bhaji masala
  12. 100 gms carrot
  13. 1 onion
  14. 2 tomato
  15. Salt

Cooking steps for Cheese Pav Bhaji

  1. 1
    Here's a secret recipe that'll light up your day: the recipe of cheese pav bhaji.
  2. 2
    First up, boil 250 gms of potatoes, 100 gms of cauliflower, 100 gms of carrots, and 50 gms of green peas until they're soft enough to mash.
  3. 3
    Drain the water and mash everything until smooth—no chunky bits here!
  4. 4
    This mash is the base of your bhaji, so get it as silky as possible.
  5. 5
    Set it aside for now.
  6. 6
    In a large pan, melt 2 tablespoons of butter over medium heat (butter = life, let's be honest).
  7. 7
    Toss in one finely chopped onion and saut until golden brown, about 5 minutes.
  8. 8
    The caramelised onions add a sweet depth that balances all those fiery spices we're about to throw in.
  9. 9
    Next, add 1 teaspoon of ginger-garlic paste and saut for a minute.
  10. 10
    That punchy, aromatic base is what gives pav bhaji its signature flavour.
  11. 11
    Once your kitchen smells amazing, throw in two finely chopped tomatoes.
  12. 12
    Cook them down for 5-7 minutes until they're soft and mushy and have blended beautifully with the onions.
  13. 13
    Now for the spice party: add 2 tablespoons of pav bhaji masala, 1/2 teaspoon of red chilli powder, ¼ teaspoon of turmeric powder, and salt to taste.
  14. 14
    Stir that mix for about 2 minutes until the spices bloom and infuse into the tomatoes.
  15. 15
    At this point, the bhaji base is smelling downright heavenly.
  16. 16
    Time to bring the mashed veggies to the party.
  17. 17
    Stir in your mashed potatoes, carrots, cauliflower, and peas, and mix until everything's coated in that rich, spiced tomato goodness.
  18. 18
    Cook for 5-7 minutes, adding a splash of water if it gets too thick.
  19. 19
    The goal is a thick, spreadable consistency that's loaded with flavour.
  20. 20
    While the bhaji's simmering, it's pav time!
  21. 21
    Melt 1 tablespoon of butter in a pan over medium heat.
  22. 22
    Slice 4-6 pav buns in half and toast them until golden and crispy on both sides.
  23. 23
    Trust me, crispy pav is a game-changer—it adds that perfect crunch to balance the creamy bhaji.
  24. 24
    When the bhaji's ready, transfer it to a serving plate and load it up with grated cheese.
  25. 25
    I'm talking 100g (or more if you're feeling wild).
  26. 26
    The cheese melts into the hot bhaji, creating a creamy, gooey layer of indulgence that's impossible to resist.
  27. 27
    Garnish with freshly chopped coriander for that final pop of freshness.
  28. 28
    Serve your cheese pav bhaji piping hot with those buttery toasted pav buns on the side.

Shop Ingredients

Bun (4-6)
35
1
49
1
35
1
Turmeric Powder (1/4 Tsp)
60
1
110
1
197
1
207
1
52
1
46
1
279
1
Pav Bhaji Masala (2 Tbsp)
45
1
90
1
75
1
41
1
93
1
138
1
Onion (1)
39
1
39
1
31
1
20
1
62
1
Ginger Garlic Paste
39
1
44
1
38
1
59
1
50
1
40
1
99
1
43
1
Potato (250 gms)
34
1
29
1
68
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
79
1
Tomato (2)
16
1
15
1
23
1
19
1
Coriander
14
1
13
1
42
1
Cheese (100 gms)
99
1
178
1
124
1
197
1
354
1
193
1
550
1
295
1
362
1
280
1
Red Chilli Powder
540
1
290
1
100
1
Butter (2 Tbsp)
60
1
295
1
122
1
70
1
65
1
62
1
295
1
70
1
106
1
60
1
Carrot (100 gms)
21
1
31
1

FAQs

Which bread should I use for Cheese Pav Bhaji?

For the best Cheese Pav Bhaji experience, the most authentic choice would be soft, buttery pav (bread rolls). You'll find pav at Indian grocery stores, so you can use soft dinner rolls if they're unavailable at your local store. Traditionally, to get that lovely crunch, pav is buttered and toasted on a tawa (griddle) or a pan till it's golden. Soft and buttery, it just goes so well with spicy, cheesy bhaji.

How long ahead can you prepare for Cheese Pav Bhaji?

Yes, you can make the bhaji a day or two in advance. You can cook the vegetable mixture, let it cool, put it in an airtight container, and keep it in the refrigerator for 2–3 days. Next day, reheat the bhaji, mix the cheese and melt it. If you are making bhaji for a party or meet, you can freeze the mixture for up to a month. Fry well before adding cheese and serve with freshly toasted pav.

How do I prepare Cheese Pav Bhaji without using processed cheese?

You can prepare Cheese Pav Bhaji without processed cheese if you want different cheese. Instead, you might use cheddar cheese, mozzarella, or both. To make it even sharper, use parmesan or mild cheese like cream cheese to add that extra creaminess. Just remember that you want the cheese to melt well so it becomes gooey when you mix it with hot bhaji. Then, you may choose just the right amount of cheese to taste.
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