Aloo Gobi Ki Sabzi (with Paav Bhaji masala)

People who use Paav Bhaaji masala are very particular about the brand that they use. Most food bloggers swear by Nupur’s approved Everest Paav Bhaji masala brand. In a recent Facebook discussion people had few other recommendations. I am yet to try the Everest brand as I have heard raving reviews about it. I am hoping to try most recommended brands in the near future. I have started with the Baadshah brand and so far, I am loving the taste of this masala. 

I have made Paav Bhaaji with it, the Tawa Pulao and also add it to regular sabzis.And boy does it change the character and flavor of the sabzi ! (in a good way). 

If you prefer this  version of Cauliflower sabzi which has minimal spices then you may want to try jazzing it up a little by adding some paav bhaji masala. 

This goes well with Daal rice, rotis, Pooris or chapathi.

Serves: 4-5


  • 1 small cauliflower
  • 1 big potato
  • 1 small onion
  • 2-3 medium tomatoes
  • 2 cloves garlic
  • 2 tsp paav bhaaji masala ( I used this)
  • 1 tsp chilli powder
  • 1“ ginger
  • Handful of chopped Coriander leaves
  • ½ tsp jeera seeds/cumin
  • ½ tsp mustard seeds
  • Oil
  • Salt to taste


  • Cut the cauliflower into florets (remove the stems) and wash them thoroughly.
  • Peel the potato and dice it into small cubes.
  • Chop the onions and tomatoes into small pieces and keep aside. Grate the garlic and ginger and keep separate.


  • Take a big skillet; add about 2 Tbsps of oil. Add jeera seeds, mustard seeds and allow it splutter.
  • Add grated garlic, ginger, mix it well and cook. Then add the diced onions.
  • After the onions are sautéed add salt and chilli powder and mix well.
  • Add the tomatoes and sauté well until the tomatoes are slightly cooked.
  • Next add the chopped potato to this and mix well. Sprinkle little water and cover with lid and let it cook. Stir in between.
  • After the potatoes are ¾ way cooked, add the chopped cauliflower florets and toss them together.
  • Sprinkle water and cover with lid on medium and allow it to cook.
  • After it is cooked add the paav bhaji masala, little oil, salt, chilli powder (if required). Stir well and let the masala blend it with the vegetables. Cover or few minutes and cook.
  • Lastly garnish with chopped coriander leaves.


Serve with Rotis/ phulkas or with Rice.

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  1. Tadka Pasta says:

    Nice twist on Aloo-gobhi! We’ve always used the Everest brand, and never used it in anything but pav bhaji..your masala adventures are giving us ideas 🙂

  2. Jaya Wagle says:

    Love aloo gobi but I add peas to it as well. Another brand you may want to try is Sanjeev Kapoor’s sabzi masala. It is easily available here whereas the Everest one you have to get from India. I have yet to see it here. I do have an extra packet of Everst Garam Masala. Will get it for you next time we meet. 🙂

  3. Kadhyaa says:

    That looks so yum 🙂 both are my fav veggies. I havent used pav baji masala in any of my subjis..that sounds very interesting and I due for my masala shopping 🙂 listed 🙂

  4. Spandana says:

    Looks very delicious… Nice twist by adding Pav bhaji Masala…
    I usually add Everest Kitchen King Masala… I recommend to try it.. even it add lots of flavor to the dish.

  5. mPaula says:

    I thought all masalas were (or could be) made at home. I also thought bhaji was small pieces of a vegetable battered and deep fried. I am confused.
    I do like aloo gobi although I prefer more cauliflower and less potato. I will look for this masala in local Indian grocery stores.

  6. redchillies says:

    Thanks all. Adding the Paav Bhaji masala truly enhances the falvor of any sabzis. Trust me!

    OK, I will definitely try the Everest brand, next time I get my hands on it.

    Jaya, thanks that is so sweet. I am glad to know that Everest brand is not avaialble here. I searched for it in 2 groceries and could not find it, now I know why :-). I think I have seen the Sanjeev Kapoor’s brand here.

  7. redchillies says:

    Khadyaa, you should try this once and you will experience the taste.

    Priya, as Jaya said looks like Everest is not available here in the States, we should get it from India.

    MPaula, yes all powders can be made at home and that is the best option. But I keep looking for shorcuts and buy the store bought one’s. You are right, bhaji is actually a vegetable. But this powder/masala is called as Paav Bhaji masala.

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