Cheese pav bhaji is a rich, delightful version of the beautiful pav bhaji. Topped with buttered bread rolls, this delectable dish features a spiced mash of vegetables, but the combination with melted cheese elevates the flavour and textures, thus appealing to children and adults alike. The cheese pav bhaji recipe begins with preparing the Bhaji- a delicious vegetable mixture cooked with boiled potatoes, peas, carrots, and bell peppers. She mashes all of these together. Then she saut s it in onions, tomatoes, garlic, and ginger, then finally simmers everything with a blend of spices like cumin and coriander, along with pav bhaji masala. Then, grated cheese is mixed for a smooth, cheesy feel that adds comfort to the dish. The bhaji is completed to a soft and fragrant texture once it is done. The pav is buttered liberally and toasted on a griddle till golden and crispy. Alongside the toasted pav, the creamy bhaji is served, usually topped with fresh coriander, finely chopped onions, lemon squeeze, and a pinch of chaat masala for added zing. A delicious, savoury meal of cheese pav bhaji is, sure enough, perfect for lunch, dinner, or even a snack. It's a sure winner, whether it's street food or at home over your dinner table with friends and family. This cheesy version of pav bhaji always sets the crowd smiling and hungry for more.

• 250 gms potato
• 100 gms cheese
• 4-6 bun
• 50 gms green peas
• 1/4 tsp turmeric powder
• 100 gms cauliflower
• Ginger garlic paste
• Coriander
• 2 tbsp butter
• Red chilli powder
• 2 tbsp pav bhaji masala
• 100 gms carrot
• 1 onion
• 2 tomato
• Salt

• Here's a secret recipe that'll light up your day: the recipe of cheese pav bhaji.
• First up, boil 250 gms of potatoes, 100 gms of cauliflower, 100 gms of carrots, and 50 gms of green peas until they're soft enough to mash.
• Drain the water and mash everything until smooth—no chunky bits here!
• This mash is the base of your bhaji, so get it as silky as possible.
• Set it aside for now.
• In a large pan, melt 2 tablespoons of butter over medium heat (butter = life, let's be honest).
• Toss in one finely chopped onion and saut until golden brown, about 5 minutes.
• The caramelised onions add a sweet depth that balances all those fiery spices we're about to throw in.
• Next, add 1 teaspoon of ginger-garlic paste and saut for a minute.
• That punchy, aromatic base is what gives pav bhaji its signature flavour.
• Once your kitchen smells amazing, throw in two finely chopped tomatoes.
• Cook them down for 5-7 minutes until they're soft and mushy and have blended beautifully with the onions.
• Now for the spice party: add 2 tablespoons of pav bhaji masala, 1/2 teaspoon of red chilli powder, ¼ teaspoon of turmeric powder, and salt to taste.
• Stir that mix for about 2 minutes until the spices bloom and infuse into the tomatoes.
• At this point, the bhaji base is smelling downright heavenly.
• Time to bring the mashed veggies to the party.
• Stir in your mashed potatoes, carrots, cauliflower, and peas, and mix until everything's coated in that rich, spiced tomato goodness.
• Cook for 5-7 minutes, adding a splash of water if it gets too thick.
• The goal is a thick, spreadable consistency that's loaded with flavour.
• While the bhaji's simmering, it's pav time!
• Melt 1 tablespoon of butter in a pan over medium heat.
• Slice 4-6 pav buns in half and toast them until golden and crispy on both sides.
• Trust me, crispy pav is a game-changer—it adds that perfect crunch to balance the creamy bhaji.
• When the bhaji's ready, transfer it to a serving plate and load it up with grated cheese.
• I'm talking 100g (or more if you're feeling wild).
• The cheese melts into the hot bhaji, creating a creamy, gooey layer of indulgence that's impossible to resist.
• Garnish with freshly chopped coriander for that final pop of freshness.
• Serve your cheese pav bhaji piping hot with those buttery toasted pav buns on the side.