Pav Bhaji

Whip up a quick batch of Pav Bhaji. It's a comforting mix of mashed veggies and spices, so good with warm, buttery rolls. Perfect for a weeknight dinner.

Ingredients

• 2 medium potatoes
• 1 medium carrot
• 0.5 cup green peas
• 0.5 cup cauliflower florets
• 1 medium onion
• 1 medium tomato
• 1 medium green bell pepper
• 4 cloves garlic
• 0.5 inch ginger
• 3 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 tablespoons pav bhaji masala
• 0.5 teaspoon garam masala
• 0.5 cup water
• 0.5 teaspoon salt
• 0.25 cup chopped fresh cilantro
• 8 pav (bread rolls)
• 0.5 lemon

Instructions

1. Wash 2 medium potatoes, 1 medium carrot, 0.5 cup green peas, and 0.5 cup cauliflower florets thoroughly. Peel the potatoes and carrot. Dice the potatoes and carrot into small pieces. Keep the green peas and cauliflower florets as they are.
2. Pressure cook the diced 2 medium potatoes, diced 1 medium carrot, 0.5 cup green peas, and 0.5 cup cauliflower florets with 0.5 cup water for 3 whistles (approximately 8-10 minutes on Instant Pot, set to high pressure with natural release) or until completely soft. Once cooked, mash the vegetables thoroughly using a potato masher and set aside.
3. Finely chop 1 medium onion. Finely chop 1 medium tomato. Finely chop 1 medium green bell pepper. Peel and finely chop 4 cloves garlic. Peel and grate 0.5 inch ginger.
4. Heat 1 tablespoon oil and 1 tablespoon butter in a large pan or griddle over medium heat.
5. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
6. Add the finely chopped 1 medium onion and cook until it turns translucent and light golden brown, about 5-7 minutes.
7. Add the finely chopped 4 cloves garlic and grated 0.5 inch ginger. Sauté for 1 minute until their raw smell disappears.
8. Add the finely chopped 1 medium green bell pepper and cook for 3-4 minutes until it softens slightly.
9. Add the finely chopped 1 medium tomato and cook until it starts to break down and the mixture becomes pulpy, about 5-7 minutes. You can add a splash of water to prevent burning if needed.
10. Stir in 1 teaspoon turmeric powder, 2 teaspoons red chili powder, 2 tablespoons pav bhaji masala, and 0.5 teaspoon garam masala. Cook the spices for 2 minutes, stirring continuously, until aromatic.
11. Add the mashed cooked vegetables to the pan along with 0.5 teaspoon salt. Mix everything really well with the spice mixture using a potato masher, ensuring no lumps remain and the bhaji is smooth.
12. Add 0.25 cup more water if the bhaji is too thick, and let it simmer for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
13. Stir in 0.25 cup chopped fresh cilantro. Taste and adjust salt and spices if necessary. Keep the bhaji warm.
14. To prepare the pav, heat the remaining 2 tablespoons butter on a griddle or tawa. Slice 8 pav (bread rolls) horizontally without cutting all the way through.
15. Place the sliced pav on the buttered griddle and toast both sides until golden brown and crisp, pressing lightly with a spatula. You can sprinkle a pinch of pav bhaji masala or chopped cilantro on the pav while toasting for extra flavor.
16. Serve the hot vegetable bhaji with the buttered and toasted pav. Garnish with an extra dollop of butter, some chopped fresh cilantro, and a wedge of 0.5 lemon for squeezing.

View the interactive Pav Bhaji recipe