Pav Bhaji
A thick vegetable curry mash served with butter-toasted soft bread rolls.
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Ingredients
- 2 large Potatoes, peeled and cubed
- 1 cup Cauliflower florets
- 1/2 cup Green peas
- 4 tablespoons Butter (Amul preferred)
- 2 medium Red onions, finely chopped
- 1 tablespoon Ginger-garlic paste
- 3 medium Tomatoes, finely chopped
- 1 medium Capsicum (Green Bell Pepper), finely chopped
- 2 tablespoons Pav Bhaji Masala powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Dried Fenugreek leaves (Kasuri Methi)
- 8 pieces Pav (Soft Bread Rolls)
Instructions
- 1
Pressure cook or boil the potatoes, cauliflower, and peas with a little salt and water until they are very soft.
- 2
Drain any excess water and use a potato masher to mash the cooked vegetables into a smooth, thick consistency.
- 3
In a large flat pan or kadai, melt 2 tablespoons of butter and sauté the onions until translucent, then add the ginger-garlic paste.
- 4
Add the chopped capsicum and tomatoes; cook until the tomatoes soften and the oil/butter begins to separate from the mixture.
- 5
Stir in the Pav Bhaji masala, red chili powder, salt, and crushed Kasuri Methi, adding a splash of water to prevent the spices from burning.
- 6
Add the mashed vegetables to the pan, mix thoroughly, and use the masher again while cooking to blend everything into a uniform texture.
- 7
Simmer for 10 minutes on low heat, adding water if needed to reach a thick pouring consistency, and finish with a large dollop of butter and fresh cilantro.
- 8
Slice the pav rolls in half, toast them on a hot griddle with plenty of butter and a pinch of masala until golden brown, and serve hot with the curry.
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