Pav Bhaji
Mumbai’s buttery mashed-vegetable curry with toasted bread rolls.
- Time
- 50 min
- Serves
- 4
- Skill
- Easy
- Heat
- ●●●
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
Buttery, spicy and tangy, it needs bubbles or a juicy fruity wine to cut the richness.
DRINK WITH THIS
Wine
Cordon Negro Brut Cava
Brut Cava · non-vintage · 11.5%
Bubbles cut through the butter.
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Whispering Angel
Dry rosé · Côtes de Provence · 13.0%
Light, fruity rosé is flexible with spice.
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Sula Chenin Blanc
Dry white · Nashik · 13.0%
Fresh and approachable with Mumbai street food.
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Cocktails
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 20 min · cook 30 min
- 1
Boil the potatoes, carrot, cauliflower and peas until soft.
- 2
Fry onion, capsicum and ginger-garlic in butter, add tomato and masala and cook until thick.
- 3
Add the boiled vegetables, mash on the pan and simmer 10 minutes with a splash of water.
- 4
Toast pav in butter and serve with a dollop of butter, onion and lemon.
Cook’s tipFinish with a cube of butter on top, Mumbai style.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.