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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.