Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Pav Bhaji

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I highly recommend making Pav Bhaji while we’re on quarantine because –

 1. It’s an easy one-pot item

2. It’s a great way to use up extra produce you have lying around in your fridge before your next grocery trip

 3. It’s mind-blowingly delicious

Pav Bhaji is an Indian street food that consists of mashed veggies cooked in copious amounts of butter and served with a fluffy bun or pav.

I used the following vegetables – potato, cauliflower, peas, tomato, bell pepper, serrano chilies, onion, carrots. But the only veggies I’d say are essential are the potatoes, onions, tomatoes, maybe the cauliflower? Everything else you can substitute with whatever you have on hand.

In general I am okay with using store-bought masala mixes for many of my favorite Indian foods but for some reason I have yet to stumble upon a pav bhaji mix that I actually like. In fact, the first time I used a pre-made pav bhaji mix for pav bhaji, it was so strange-tasting that I ended up having to throw the whole thing out. (Yeah it was that bad).

The spices I use for my homemade masala include – dried red chillies, cumin, coriander, fennel, cinnamon, amchur, red chilli powder, turmeric, and kasuri methi. If you notice I didn’t add any cloves or cardamom – I like it to be a little less garam masala-ish because I think when you have those warmer spices, it can become a too overpowering in a vegetarian dish.  

I used brioche buns because they are buttery and rich and wonderful, but again don’t feel like you have to go to the grocery store for that. You can use hamburger buns or make your own little dinner rolls from scratch with ease.

This is a fabulous quarantine week-night quarantine recipe if you’re craving Indian food but are sick of daal and rice.

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Pav Bhaji

Servings 3 people

Ingredients

  • 10-12 small buns

Vegetables (yield 6-7 cups chopped)

  • 1 potato (large)
  • 1 onion (medium-sized)
  • 1/2 bell pepper
  • 1 tomato (may substitute with puree)
  • 2 serrano or jalapeno peppers
  • 1 carrot
  • 1 1/4 cup cauliflower (chopped into florets)
  • 1/4 cup peas
  • 5-6 Tbsp butter
  • 1 Tbsp ginger-garlic paste
  • 1.5-2 tsp salt or to taste
  • 2 cups water

Pav Bhaji Masala

  • 1 dried red chilli
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/4 cinnamon stick
  • 1 tsp amchur powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 3/4 tsp turmeric
  • 2 tsp kasuri methi

Garnish

  • 1/4 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 lime (cut into wedges)

Instructions

  1. Make your pav bhaji masala mix. Toast your dried red chilies, fennel, cumin, coriander, and cinnamon. Allow to cool and then grind. Add in the powdered spices – amchur, turmeric, chili powder, and kasuri methi. Mix well. Set aside.

  2. Chop all your veggies. In a hot pan, melt 4 tablespoons of butter (or to taste).

  3. Dump in all your veggies and sautee for a few minutes. Add in your ginger-garlic paste and allow it to cook through.

  4. Now add in your salt and water. Partially cover with the lid. And turn the flame to medium-low heat. Allow everything to cook down.

  5. Once the potatoes are fork-tender and most of the water has evaporated. Mash veggies with a potato-masher or with a wooden-spoon.

  6. Now add in your pav bhaji masala. Feel free to adjust the consistency by adding more water or cooking down further.

  7. Taste and adjust for seasonings. (Please note that if you are using a boxed masala, you may need to add less salt as most of them contain salt.) Garnish with cilantro, onion, and lime juice. Serve with toasted and buttered buns.