Pav Bhaji

Contains: dairy·gluten

• Bell pepper

  finely chopped

  100 g

• Butter

  30 ml

• Carrot

  finely chopped

  100 g

• Chili powder

  5 ml

• Coriander powder

  5 ml

• Cream

  15 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Green beans

  cut into 1 cm pieces

  100 g

• Green peas

  frozen or boiled

  100 g

• Lemon

  cut into wedges

  1 pc

• Oil

  30 ml

• Onion

  finely chopped

  150 g

• Pav bhaji masala

  5 ml

• Pav (soft bread rolls)

  toasted

  4 pc

• Potato

  boiled and peeled

  300 g

• Salt

  to taste

• Tomato

  finely chopped

  200 g

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Method

1. 1Heat 2 tbsp oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. 2Add finely chopped onions and sauté until golden brown, about 5 minutes.
3. 3Stir in chopped tomatoes and cook until soft and pulpy, about 5 minutes.
4. 4Add the prepared vegetable mix: boiled potatoes, carrots, beans, peas, and bell peppers. Mix well.
5. 5Add 1 tsp each of pav bhaji masala, chili powder, coriander powder, and garam masala. Stir to coat evenly.
6. 6Pour in 100 ml water and simmer for 8 minutes, stirring occasionally, until the mixture thickens.
7. 7Mash the mixture with a potato masher or fork until chunky but not smooth.
8. 8Add 2 tbsp butter and 1 tbsp cream. Stir well and cook for 2 more minutes. Adjust salt to taste.
9. 9Toast the pav breads lightly on a dry pan until golden on both sides.
10. 10Serve hot with buttered pav, a side of lemon wedges, and a dollop of butter on top.