Pav Bhaji: Buttery Mashed Vegetable Curry
Ingredients
- 400 gPotato (peeled and diced)
- 200 gCauliflower (in small florets)
- 100 gGreen peas (shelled)
- 100 gUnsalted butter (cold)
- 2 pcRed onion (finely chopped)
- 3 pcGarlic (cloves pressed)
- 1 tspGinger ground
- 3 pcRound tomato (diced)
- 1 tspTurmeric powder
- 1 tbspkashmiri chili
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFresh cilantro (chopped)
- 4 pcWhite bread (small buns halved)
- 1 pinchGray sea salt
- 2 tbspPav Bhaji Masala (spice mix)
Method
A smooth, spiced vegetable mash bound with a generous amount of melted butter. The white bread, toasted until golden brown, acts as a scoop for this rich and fragrant mixture.
- 1
In a pot of boiling salted water, add the potatoes, cauliflower, and peas. Cook until a knife tip sinks in like butter.
- 2
Melt a generous knob of butter. Sauté the chopped red onions. When translucent, add the pressed garlic, ginger, and diced tomatoes. Let it simmer until the fat separates from the pulp.
- 3
Incorporate the cooked vegetables into the tomato base. Add the turmeric, chili, pav bhaji masala, and salt. Mash everything with a potato masher directly in the pan. The texture should be smooth but thick, coating the spoon.
- 4
Add a final dose of butter and the lemon juice. Mix well to achieve a brilliant shine. Keep warm over very low heat.
- 5
Cut the white bread in half. Brown it in a pan with butter until the crumb is crispy and well-colored. Serve with freshly chopped cilantro on the curry.
Frequently asked questions
How do you get this dish right?
- Don't be afraid of the butter; it's what gives the curry its silky, glossy texture.
- If the mash becomes too thick while crushing, loosen it with a bit of the vegetable cooking water.
How long does this dish keep?
The curry keeps for 3 days in the fridge. Reheat over low heat with a splash of water and a knob of butter to restore its creaminess.
