Pav Bhaji

Ingredients

• 3 medium Potatoes (peeled and diced)
• 1 cup Cauliflower (finely chopped)
• 2 large Carrots (peeled and diced)
• 1/2 cup Green Peas (frozen) (thawed)
• 1/2 cup Bell Pepper (finely chopped, any color)
• 1 large Onion (finely chopped)
• 3 large Tomatoes (pureed or finely chopped)
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tablespoons Pav Bhaji Masala (store‑bought Indian spice blend)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1/2 teaspoon Turmeric Powder (for color and earthiness)
• to taste Salt
• 4 tablespoons Butter (divided, unsalted)
• 2 tablespoons Vegetable Oil (for sautéing)
• 8 pieces Pav (Indian Bread Rolls) (soft buns, sliced horizontally)
• 4 pieces Lemon Wedges (for serving)
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 1/2 cup Water (as needed to adjust consistency)

Instructions

1. Prep the Vegetables

   Dice the potatoes, carrots, and cauliflower; finely chop the bell pepper, onion, and cilantro; puree or finely chop the tomatoes; set all prepared veggies aside.

   Time: PT5M

2. Sauté Aromatics

   Heat vegetable oil and 2 Tbsp butter in the large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in ginger‑garlic paste and cook 1 minute more.

   Time: PT4M

   Temperature: medium

3. Add Tomatoes and Spices

   Add the pureed tomatoes, turmeric, red chili powder, and pav bhaji masala. Cook, stirring frequently, until the oil begins to separate from the mixture, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Cook the Vegetables

   Add the diced potatoes, carrots, cauliflower, peas, and bell pepper to the pot. Pour in 1/2 cup water, season with salt, and stir to combine. Cover and simmer on low‑medium heat for 12‑15 minutes, or until all vegetables are very soft.

   Time: PT15M

   Temperature: low‑medium

5. Mash the Bhaji

   Using a potato masher, mash the vegetables directly in the pot until a coarse‑smooth consistency is achieved. If the mixture is too thick, add a little more water, 1 tablespoon at a time, until desired consistency is reached.

   Time: PT5M

6. Finish the Bhaji

   Stir in the remaining 2 Tbsp butter, adjust salt, and let the bhaji simmer uncovered for another 3 minutes so the butter melds into the mash.

   Time: PT3M

   Temperature: medium

7. Toast the Pav

   Heat a separate skillet over medium‑high heat. Butter the cut sides of each pav with a thin layer of butter. Toast the buns until golden brown, about 1 minute per side.

   Time: PT4M

   Temperature: medium‑high

8. Plate and Garnish

   Spoon the hot bhaji into serving bowls, drizzle a little melted butter on top, garnish with chopped cilantro, and serve with toasted pav, lemon wedges, and extra butter on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g