Pav bhaji
Local name : पाव भाजी
A buttery, spiced mash of mixed vegetables served scalding hot with soft rolls griddled in butter.
Photo : Nundhaa · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
- Boil the potatoes, cauliflower and peas in salted water for 15 minutes until very soft, then drain, keeping 200 ml of the water.
- In a large pan, melt 40 g butter and soften the onions for 6 minutes, then add the garlic and pepper for 4 minutes more.
- Add the tomatoes and let them break down completely, about 8 minutes, until the mixture is pulpy.
- Stir in the pav bhaji masala and chilli powder, toast for 1 minute, then tip in the cooked vegetables and reserved water.
- Mash everything directly in the pan with a potato masher, season, and simmer for 8 minutes while continuing to mash; keep the texture rustic.
- Finish with the lemon juice and 20 g of butter melted over the surface.
- Split the rolls, griddle them cut side down in the last of the butter for 2 minutes, and serve with the bhaji, coriander and raw onion.
Pav bhaji was born on the pavements of Mumbai, where vendors mash the vegetables on vast steel griddles. Don’t skimp on the butter for the rolls: it is the difference between a decent plate and a memorable one.
