Pav Bhaji

A creamy vegetable mash bound with butter and toasted spices, steaming on the plate. Dip a golden, crispy toasted bun into this thick, spicy gravy.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 620
• Protein: 14 g
• Carbs: 71 g
• Fat: 28 g

Ingredients

• 500 g Potato ( cubed )
• 300 g Cauliflower ( small florets )
• 150 g Carrot ( sliced )
• 100 g Green peas ( fresh or frozen )
• 2 tbsp ghee
• 2 piece Yellow onion ( finely chopped )
• 1 piece Green bell pepper ( finely diced )
• 3 piece Round tomato ( crushed )
• 4 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 50 g Salted butter ( for finishing and bread )
• 4 piece Milk bread, artisanal ( halved )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( wedges )
• 1 tbsp Fresh cilantro ( chopped )
• 2 tbsp Pav Bhaji Masala

Instructions

1. Steaming the vegetables

   In a pot or pressure cooker, cook the potatoes, cauliflower, carrots, and peas with a little water. The vegetables should mash easily with a fork.

2. Aromatic ghee base

   Heat the ghee in a large skillet. Add the cumin seeds; as soon as they sizzle, add the onions and peppers. Sauté until the onions are translucent and the peppers are tender.

3. Flavor concentrate

   Stir in the garlic, ginger, tomatoes, and pav bhaji masala. Add the turmeric, chili, and salt. Cook until the oil separates from the tomato mixture, indicating the spices are well cooked.

4. The Bhaji: mashing

   Pour the cooked vegetables into the skillet. Using a potato masher, mash everything directly in the pan. Add a little water to achieve a thick paste consistency. Stir in a large knob of salted butter.

5. Finishing and Pav

   Slice the buns in half, spread with butter, and toast in a pan until golden brown. Serve the bhaji piping hot with a squeeze of lime and fresh cilantro.

Chef's tips

• Don't be afraid of the butter: it's what gives the sauce its gloss and silky texture.
• The secret is in the mashing: the finer the texture, the better the flavors meld.
• If the sauce reduces too much, deglaze with a bit of hot water to maintain creaminess.

Storage

The bhaji keeps for 3 days in the fridge. Reheat in a pan with a splash of water and a knob of butter.