Indian Pav Bhaji
Mumbai-style mashed vegetable bhaji with warm spices, butter-toasted pav, onion, and lime.
Equipment
- Large pot
- Wide skillet or tawa
- Potato masher
- Wooden spoon
- Small skillet
Ingredients
Vegetable Bhaji
- 1 1/2 lb Yukon Gold potatoes peeled and cubed
- 4 cups cauliflower florets
- 1 cup green peas
- 1 large green bell pepper finely chopped
- 4 medium ripe tomatoes finely chopped
- 2 medium yellow onions finely chopped
- 6 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 1/2 cups water plus more as needed
Spices and Pav
- 6 tbsp unsalted butter divided
- 2 tbsp neutral oil
- 2 tbsp pav bhaji masala
- 1 tsp Kashmiri chile powder
- 1/2 tsp ground turmeric
- 1 1/2 tsp fine salt
- 12 whole pav rolls split
- 1 medium red onion finely chopped for serving
- 2 whole limes cut into wedges
- 1/2 cup fresh cilantro chopped
Instructions
Cook the Vegetables:
- Boil the potatoes and cauliflower in lightly salted water for 12 to 15 minutes until tender. Add the peas for the final 3 minutes, then drain.
- Heat the oil and 2 tablespoons butter on a wide skillet. Cook the yellow onions and bell pepper for 8 minutes. Add garlic and ginger for 1 minute, then tomatoes, pav bhaji masala, chile powder, turmeric, and salt.
Mash the Bhaji:
- Cook the tomato mixture for 10 minutes until soft. Add the drained vegetables and water. Mash thoroughly while simmering until cohesive but not perfectly smooth.
- Cook for 10 to 15 minutes, stirring and adding a little water as needed. Beat in 2 tablespoons butter and taste for seasoning.
Toast and Serve:
- Spread the remaining butter on the cut rolls and toast them cut-side down until unevenly golden.
- Serve the bhaji hot with pav, red onion, cilantro, and lime wedges.
Notes
- Mash while the vegetables are hot for the smoothest texture.
- Pav bhaji masala varies by brand; add extra chile only after tasting.
Nutrition
Calories: 510kcalCarbohydrates: 72gProtein: 13gFat: 21gSaturated Fat: 10gCholesterol: 40mgSodium: 790mgFiber: 10gSugar: 11g