Indian
Pav Bhaji
Mashed vegetables cook down on buttered masala until glossy and cohesive, served with griddled pav rolls.
6 servings · 35 minutes prep · 60 minutes cook
Ingredients
Bhaji
- 1 1/2 lb potatoes, peeled and diced
- 8 oz cauliflower florets
- 1 cup green peas
- 1 cup diced carrots
- 7 tbsp unsalted butter, divided
- 1 tbsp avocado oil
- 1 large red onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 tbsp ginger-garlic paste
- 2 cups crushed tomatoes
- 2 tbsp pav bhaji masala
- 1 tsp Kashmiri chile powder
- 1 1/2 tsp kosher salt
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice, freshly squeezed
Pav
- 12 pav rolls or soft dinner rolls
- 4 tbsp unsalted butter
Directions
Method
- Boil the Yukon Gold potatoes, cauliflower florets, green peas, and large carrot in salted water until very tender, 15-18 minutes. Drain, reserving 1 cup cooking water.
- Heat 4 tbsp of the first unsalted butter with the avocado oil in a wide skillet. Add the red onion and green bell pepper and cook until soft and lightly browned, 10-12 minutes.
- Add the ginger-garlic paste and cook for 1 minute. Add the crushed tomatoes, pav bhaji masala, Kashmiri chile powder, and kosher salt. Cook until thick, glossy, and no longer raw-tasting, 12-15 minutes.
- Add the drained vegetables and mash thoroughly into the masala, adding reserved cooking water as needed. Cook and mash until smooth and cohesive, 12-15 minutes.
- Stir in the remaining 3 tbsp of the first unsalted butter, cilantro, and fresh lemon juice.
- Split the pav rolls and toast them in the second unsalted butter until golden. Serve with the hot bhaji.
