Pav Bhaji

RecipenKitchen Recipe 1 h · Serves 4 · Indian

Why make it A thick, buttery mash of spiced vegetables served with soft, pan-toasted buns. It's a filling street-food favourite that's easy to make at home and feeds a crowd.

You’ll need

Serves 4 300 g potatoes, peeled and cut into 2 cm cubes 150 g cauliflower, cut into small florets 1 medium carrot, peeled and chopped 100 g green peas, fresh or frozen 2 medium onions, finely chopped 1 medium green capsicum, finely chopped 4 medium tomatoes, finely chopped 1 tbsp ginger-garlic paste + 14 more in the full recipe

1 Step 1 of 9 Put the potatoes, cauliflower, carrot and peas in a deep pot with 400 ml water and 0.5 tsp of the salt. Cover and boil until the potatoes and carrot break easily when pressed with a spoon.

2 Step 2 of 9 Drain, keeping the cooking water. Mash the vegetables roughly with a potato masher, leaving a few small chunks for texture. Set aside.

3 Step 3 of 9 Heat the oil and 30 g of the bhaji butter in a large heavy pan over medium heat. Add the chopped onions and cook, stirring, until soft and light golden at the edges.

4 Step 4 of 9 Stir in the ginger-garlic paste and green chillies and cook for 1 minute until the raw smell goes. Add the capsicum and cook until it softens.

5 Step 5 of 9 Add the tomatoes, turmeric, chilli powder, pav bhaji masala and the remaining salt. Cook, pressing the tomatoes with the back of the spoon, until they collapse and the butter starts to separate at the edges. The last 4 steps are in the full recipe.

Cook’s tip Mash the vegetables while they are still hot. They break down much more easily and give a smoother bhaji.

Pav Bhaji

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