Miso Butter Pav Bhaji
by Sakura Tanaka
27 May 2026 · 👁 184 views
Mumbai's loudest dish meets Japan's quietest ingredient. The umami bomb nobody asked for and everybody finished.
🧺 Ingredients
- Potato3, boiled
- Mixed Vegetables2 cups
- Tomato3, chopped
- Miso Paste1.5 tbsp, white
- Butter3 tbsp
- Pav Buns8
- Onion1, finely chopped
- Lemon1
👨🍳 Method — step by step
1
Boil and roughly mash the potatoes and mixed vegetables.
2
In a wide pan, melt 2 tbsp butter, soften onions, then cook tomatoes with pav bhaji masala (2 tbsp) until jammy.
3
Add mash and a cup of water; simmer 10 minutes, mashing as you go.
4
Off the heat, whisk the miso with a ladle of hot bhaji, then stir it back in. Do not boil after this — miso dies a little.
5
Toast pav with miso butter. Serve with raw onion, coriander and a lemon wedge.
💡 Chef's verdict & trivia
Use WHITE miso only — red miso bullies the bhaji. Finish the pav with a miso-butter brush instead of plain butter and watch people's eyebrows.
💬 Comments (1)
Arjun Mehta
Bookmarked for the weekend. The verdict tip is gold.
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