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Pav Bhaji

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Ingredients

  • ~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)

Other Ingredients

  • salt (to taste)
  • lime wedges (for serving)
  • cilantro (for garnish)
  • red onions (for garnish)
  • butter (for serving/garnish)
  • bread rolls

Instructions

  • 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.
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