Pav Bhaji
Ingredients
- 500 gPotato (cubed)
- 300 gCauliflower (small florets)
- 150 gCarrot (sliced)
- 100 gGreen peas (fresh or frozen)
- 2 tbspghee
- 2 pcYellow onion (finely chopped)
- 1 pcGreen bell pepper (finely diced)
- 3 pcRound tomato (crushed)
- 4 pcGarlic (minced)
- 1 tspGinger powder
- 1 tspCumin seed
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 50 gSalted butter (for finishing and bread)
- 4 pcMilk bread, artisanal (halved)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (wedges)
- 1 tbspFresh cilantro (chopped)
- 2 tbspPav Bhaji Masala
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The bhaji keeps for 3 days in the fridge. Reheat in a pan with a splash of water and a knob of butter.
