Pav Bhaji Masala (MDH)

Pav Bhaji Masala (MDH)

Product Namr: Специи для пав бхаджи, Pav Bhaji Masala, Spice Mix for Pav Bhaji, Gewürzmischung für Pav Bhaji, Mélange d’épices pour Pav Bhaji, Mezcla de especias para Pav Bhaji, เครื่องเทศพาฟภาจี

Synonyms: spice mix for vegetable stew, spices for bread with vegetable stew, Indian mix for pav bhaji

Parts Used: coriander seeds, chili pepper fruits, cumin seeds, fennel seeds, ginger root, cardamom seeds, clove flower buds, black peppercorns, fenugreek leaves, turmeric (main part — spice powder)

Nutritional Value of the Product: carbohydrates, dietary fiber, proteins, B vitamins, vitamin C, calcium, potassium, iron, magnesium, essential oils, flavonoids

Main Beneficial Properties of the Product: improves digestion, stimulates appetite, anti-inflammatory effect, antioxidant activity, supports metabolism, mild antimicrobial effect

Beneficial for Conditions: functional dyspepsia, hypoacid stomach conditions, irritable bowel syndrome without diarrhea, hypercholesterolemia, metabolic syndrome, early-stage obesity

Contraindicated for Conditions: gastric and duodenal ulcer disease, gastroesophageal reflux disease, irritable bowel syndrome with diarrhea, chronic renal failure, allergy to spices of the Apiaceae and Zingiberaceae families

Culinary Use: preparation of pav bhaji vegetable stew, seasoning for soups, flavoring rice dishes, vegetable marinades, tomato-based sauces

Forms and Processed Products: powder, ready-made dry spice mix in packets or boxes

Geography of Use and Dietary Traditions

The Pav Bhaji Masala mix is traditionally used in Indian cuisine, primarily in the western regions of the country such as Mumbai and Gujarat. The dish pav bhaji originated as street food for workers in the 19th century, where vegetable stew was served with pav bread buns. Over time, pav bhaji became a popular everyday dish, symbolizing Indian street food. Today, this spice mix is known throughout India and in Indian diaspora communities worldwide. Pav Bhaji Masala is used to impart a unique aroma and flavor to stewed vegetables, with each family and manufacturer having their own variations of the mix, but MDH has become one of the benchmark brands.

Toxicity and Food Safety

The product is considered safe when consumed in traditional quantities. Individual allergic reactions to specific spices (e.g., coriander, fenugreek, mustard) are possible. Excessive consumption may cause irritation of the stomach lining.

Culinary Recipes with Pav Bhaji Masala (MDH)

Recipe 1. Pav Bhaji

• Ingredients: potatoes 300 g, cauliflower 200 g, carrots 100 g, green peas 100 g, bell pepper 100 g, tomatoes 200 g, onion 150 g, fresh ginger 20 g, garlic 15 g, butter 50 g, vegetable oil 30 ml, Pav Bhaji Masala (MDH) 15 g, salt 5 g, pav buns 4 pieces, coriander leaves 20 g, lemon 1 piece.
• Preparation method: clean and boil the vegetables until soft in salted water (about 20 minutes at 100 °C), then mash into a puree. Fry the onion, ginger, and garlic in oil until golden (5–7 minutes at 150 °C), add tomatoes and Pav Bhaji Masala spices, simmer for another 10 minutes. Combine the vegetable puree with the seasoning, mix thoroughly, and heat for 5 minutes. Serve hot with pav buns fried in butter, garnished with herbs and a lemon wedge.
• Nutritional value per serving: 320 kcal, protein 9 g, fat 12 g, carbohydrates 45 g.
• Culinary features: the dish is popular in Mumbai, considered a symbol of Indian street food.

Recipe 2. Vegetable Rice with Pav Bhaji Masala

• Ingredients: basmati rice 200 g, carrots 100 g, green peas 100 g, onion 100 g, tomatoes 150 g, vegetable oil 30 ml, Pav Bhaji Masala (MDH) 10 g, salt 5 g, water 400 ml.
• Preparation method: rinse the rice and soak for 20 minutes. Fry the onion and carrots in oil until soft (5 minutes at 150 °C), add tomatoes and spices, simmer for 5 minutes. Pour in water, bring to a boil, add rice and peas, cook covered over low heat for 15 minutes. Remove from heat and let rest for 10 minutes.
• Nutritional value per serving: 280 kcal, protein 6 g, fat 8 g, carbohydrates 45 g.
• Culinary features: a variation of traditional Indian pilaf using Pav Bhaji Masala mix, common in home cooking practices in Northern India.