masala pav is much lighter and tastier than the pav bhaji. pav bhaji is loaded with oodles of butter and potatoes while masala pav is lighter with no butter and no potatoes. Masala pav is made without paneer. But I have used a bit of paneer to this recipe and made a paneer masala pav. However that is optional and you may skip if you don’t have paneer.
Paneer masala inside the pav is so soft and moist that it melts in the mouth. I make the fresh paneer, hang it in the cloth to drain the excess water and I proceed with the masala pav recipe.
If you are making this for kids, do adjust the spice levels. You can even garnish with fresh grated carrots and onions.
find recipe of masala pav below
- ¼ cup crumbled paneer (optional)
- ¼ cup chopped onions
- ¼ cup chopped capsicum
- 1 small ripe tomato chopped finely
- ½ to ¾ tsp. pav bhaji masala
- Pinch of turmeric
- Few Coriander leaves
- ½ tsp ginger garlic paste
- Oil as needed
- Salt to taste
- Pav buns as needed
- Chop onions and tomatoes finely. Crumble paneer and set aside.
- Heat oil in a pan, add onions and fry till they turn translucent.
- Add ginger garlic paste and fry till the raw smell disappears.
- Add chopped tomatoes, salt, turmeric and pav bhaji masala. Mix well and fry till the tomatoes turn mushy.
- Add chopped capsicum.
- Mix well and cook covered for 2 to 4 mins or till the capsicum is half cooked.
- Add in the moist paneer and mix well.
- I used beetroot extract to get nice color.
- Keep covered and cook for 1 to 2 mins, do not overcook. Off the heat, add coriander leaves. Set aside.
- Cut the pav horizontally leaving one of the sides intact.
- Smear the masala to both the inner sides of the pav and toast it on a tawa for 2 to 3 mins. Oil is not required. Overtoasting can make your paneer dry and will fall off from the masala pav.
- Garnish with coriander leaves, grated carrots and chopped onions.