Pav bhaji recipe

Mumbai street food born in the textile mills: vegetables mashed straight in the pan with butter and spice, eaten with griddled buns.

45 minuteseasy10 ingredients

Ingredients

• 400 g potatoes
• 200 g cauliflower
• 150 g green peas
• 2 onions
• 400 g ripe tomatoes
• 1 green pepper
• 8 soft rolls (pav)
• 2 tbsp pav bhaji masala
• 80 g butter
• 1 lime

How to make Pav bhaji

1. Chop the 200 g potatoes and 200 g cauliflower and boil them with the 150 g peas until very soft, about 15 minutes. Keep the cooking water and mash roughly.
2. Melt half the 80 g butter in a wide pan. Fry one finely chopped onion until translucent.
3. Add the 400 g chopped tomatoes and cook until soft and mushy and the butter shows at the edges, 6 to 7 minutes. Add the chopped green pepper for 2 to 3 minutes.
4. Stir in the 2 tbsp pav bhaji masala, then add the mashed vegetables, a splash of the cooking water and salt.
5. Mash everything together in the pan and simmer 8 to 10 minutes, stirring, until it is a thick, deep-orange bhaji. Loosen with water if it gets dry.
6. Split the 8 pav and toast them cut-side down in the rest of the butter until golden.
7. Serve the bhaji with a knob of butter on top, the pav, the second onion chopped raw and lime wedges.

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