- ~340 g potatoes (about 2 cups chopped)
- ~90 g carrots (about 1 cup chopped)
- ~210 g cauliflower florets (about 2 cups of florets)
- 1/2 c peas
- 3.5-4 c water (use 2.5 c initially then add in rest based on preference after veggies and spices have been combined)
- 1 tsp cumin seed
- 1 tbsp + 1 tsp pav bhaji masala
- 2 tsp kashmiri mirch
- 1/4 tsp turmeric
- 2 tbsp garlic (finely chopped)
- 1 tbsp ginger (finely chopped)
- 1 c canned crushed tomatoes
- 4-5 tbsp butter
- 1-2 tbsp oil
- 2/3 c red onions (chopped)
- 1 jalapeno (or green chili of choice – to taste)
- salt (to taste)
- lime wedges (for serving)
- cilantro (for garnish)
- red onions (for garnish)
- butter (for serving/garnish)
- bread rolls
- In a pot, boil all of your veggies, 2.5 c water, and some salt for about 20 minutes until tender and cooked well.
- Mash all veggies and set aside.
- In a skillet, add in your oil and butter and then your cumin seeds – cook until fragrant (about 20-30 seconds) then add in red onions and sauté until translucent.
- Add in ginger, garlic, and green chillies and cook for another minute.
- Then, add in all spices and cook for another 30 seconds or so.
- Add in your boiled and mashed veggies and mix everything well.
- Add more water (to preference based on desired consistency – I use about 1-1.5c ) and let simmer for about 10-15 minutes, making sure to stir periodically, and covering with a lid when not stirring.
- Serve with crispy buttered bread, and top bhaji with lime juice, red onions, and cilantro. I love using brioche bread rolls and cooking with some butter on a skillet until golden brown and crispy.