Paav Bhaji Masala

 

Paav Bhaji is a dish that carries the vibrant flavours of Mumbai to every corner of the world. With its many variations and garnishes, its soul remains unchanged—a rich, spicy gravy of mashed potatoes and vegetables, generously cooked in butter.

It is interesting to note that a dish so distinctly Indian owes several of its core ingredients to the Portuguese, who introduced them from the Americas. Even the quintessential paav derives its name from the Portuguese word pão, meaning bread. This fusion of influences is what gives Paav Bhaji its unique character.

While healthier, home-style versions of Paav Bhaji are prepared across India, one element remains constant—the heart of the dish itself: Paav Bhaji Masala.

I always recommend sourcing the finest whole spices from a trusted market and grinding them fresh at home. This not only ensures purity but also delivers a depth of flavor that store-bought blends simply cannot match. With that in mind, let us learn how to prepare authentic Paav Bhaji Masala in under 15 minutes.

Ingredients and Proportions:
I perfected the recipe after numerous unsuccessful attempts. I wish to share my recipe with you today hoping the taste will make you go wow. 

As I have mentioned in my other Masala series blogs, each Masala/Spice Mix Powder has basically three types of ingredients:

1. Base
2. Aromatic Spices
3. Earthy Spices

In this recipe, we are going to use Red Chilies, Coriander Seeds & Cumin Seeds as a base, stone flower or black cardamom & fennel as earthy ingredients and cardamom, black pepper, cloves, bay leaves cinnamon as aromatic ingredients and last we shall use turmeric powder, black salt & dried mango powder as flavor enhancers.

The composition is as follows:

Base Spices
Coriander Seeds	5 Tbsp
Cumin Seeds	3 Tbsp
Red Chilies	10-15 Pieces

Earthy Spices
Stone Flower/Black Cardamom	2-3 pieces
Fennel Seeds	2 Tbsp

Aromatic Spices
Bay leaves	2-3
Cloves	1 Tsp
Red Chilies	10-15 Pieces

Flavor Enhancers
Amchur	1 Tbsp
Black Salt	2 Tsp
Dry Ginger	½ Tsp
Turmeric	1 Tbsp

Procedure:

Once all the ingredients have been measured and assembled in the specified proportions, the process is fairly straightforward. Begin by dry roasting the spices in a pan, just enough to drive off any residual moisture. This step is essential, as dry roasting helps release the natural essential oils in the spices and makes them easier to grind.

Take care not to over-roast the spices. Excessive roasting causes the essential oils to evaporate, leaving you with a dull, dusty powder rather than a fragrant, flavour-packed masala.

If you are preparing a larger batch, it is best to dry roast each spice separately, as different spices release moisture and oils at different rates.

Alternatively, dry roasting can be done in a microwave at 900 watts for 120 seconds. Be sure to pause the microwave every 30 seconds to stir the spices evenly and prevent scorching.

Once roasted, allow the spices to cool completely at room temperature. This step is crucial—grinding warm spices can lead to condensation and loss of aroma. After cooling, grind the spices into a fine powder using a grinder with a minimum 600-watt motor to ensure uniform and efficient grinding.

Your Paav Bhaji Masala is now ready.

Pro Tips:

• Add a small pinch of salt to the whole spices before grinding. This helps reduce heat buildup during grinding and prevents the loss of essential oils.

• Mix turmeric powder and dried mango powder (amchur) into the ground masala after grinding, rather than roasting them.

• You may substitute whole dried red chilies with good-quality red chili powder, if preferred.

• Always store the freshly ground masala in an airtight container to preserve its aroma and freshness.