Pav Bhaji

पाव भाजी · Pāv Bhājī

Ingredients14

• potatoes400 g
• cauliflower florets150 g
• green peas100 g
• tomatoes300 g
• onion150 g
• green bell pepper80 g
• butter80 g
• pav bhaji masala2 tbsp
• garlic6 cloves
• ginger15 g
• green chili2
• fresh coriander20 g
• lemon1
• pav bread rolls8

Method

1. Boil the potatoes, cauliflower, and peas until soft, then mash them coarsely.
2. Chop the onion, tomatoes, and bell pepper. Crush the garlic, ginger, and green chili.
3. Heat half the butter in a wide pan, sauté the onion until golden, then add garlic, ginger, and chili.
4. Add tomatoes and bell pepper and cook until the tomatoes break down into a thick pulp.
5. Stir in the mashed vegetables, pav bhaji masala, and salt, then simmer with a splash of water until thick and well blended, mashing as it cooks.
6. Finish the bhaji with the remaining butter and chopped coriander, and squeeze in lemon juice.
7. Toast the pav on a griddle with butter until crisp on both sides.
8. Serve the hot bhaji with buttered pav, extra butter, chopped onion, coriander, and lemon wedges.