How to make Rajma Pav Bhaji -

Cooked with rajma another avatar of pav bhaji.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red kidney beans (rajma) (राजमा), Pavs (पाव)

Cuisine : Indian

Course : Snacks and Starters

Rajma Pav Bhaji

Rajma Pav Bhaji Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Pav Bhaji Recipe

  • Red kidney beans (rajma) boiled 1 1/2 cup

  • Pavs 4

  • Oil 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomatoes finely chopped 3 medium

  • Red chilli powder 1½ tsps + for sprinkling

  • Turmeric powder 1/4 teaspoon

  • Pav bhaji masala 1 1/2 tablespoons

  • Dried mango powder (amchur) 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Blanched green peas 1/4 cup

  • Green capsicum cut into small pieces 1/2 small

  • Potato boiled peeled and mashed 1 small

  • Bhuna masala 100 grams

  • Butter 3 tablespoons

  • Lemon 1

  • Salt to taste

  • For garnishing

  • Chopped onion as required

  • Lemon wedges


Step 1

Heat oil in a non-stick pan, add garlic paste and sauté for a minute.

Step 2

Add tomatoes and sauté for 4-5 minutes or till they become pulpy. Add 1½ tsps red chilli powder, turmeric powder, pav bhaji masala, amchur, garam masala powder and sauté for a minute.

Step 3

Add green peas, green capsicum and cook further till the vegetables are soft and mashed.

Step 4

Add potato and kidney beans and mix well. Add bhuna masala, 1 cup water and mix well.

Step 5

Add 1 tbsp butter, juice of ½ lemon, salt and mix well.

Step 6

Heat the remaining butter on a non-stick tawa. Sprinkle some red chilli powder. Halve the pavs horizontally, place them on the tawa and toast lightly.

Step 7

Transfer the bhaji into a serving bowl, garnish with chopped onion and lemon wedges and serve hot with pavs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.