One Pot Pav Bhaji
An iconic Indian street food, Pav Bhaji (mashed vegetable curry with bread rolls), is full of spicy and flavourful charm
- 150g finely chopped onion
- 400g Laila chopped tomatoes
- 350g potatoes
- 100g cauliflower florets
- 120g green pepper
- 100g green peas
- 100g carrot
- 3 tbsp salted butter
- 2 tsp oil
- 1 tsp cumin
- 1 tsp Laila ginger garlic paste
- 1–1½ tsp Kashmiri chilli powder (for colour)
- ¼ tsp turmeric
- 2–3 tbsp pav bhaji spice blend basis taste
- 10ml lemon juice
- 2 tbsp coriander leaves for garnish
- 150–200ml water
- Salt to taste
- For the Pav (bread rolls)
- 6 bread rolls of your choice
- ½ tsp butter
In a lidded pot, over a low to medium heat, melt two tablespoons of butter and then add one tablespoon of oil.
Add the cumin seeds and chopped onion, cooking until the onions turn a lovely golden brown.
Now, add the turmeric, chilli powder, Pav Bhaji spice blend, Kashmiri chilli powder, ginger garlic paste, and one tablespoon of fresh coriander leaves into the pot.
Once the onions are nicely cooked and spices are fragrant, add the canned chopped tomatoes and cook for five minutes.
Add the peas and capsicum to the pot and let it cook for five minutes and then add all the cooked vegetables to the pot, allowing them to cook and soak in the flavourful spices for five minutes. Pour in the water and allow the mixture to cook for 15 minutes until the vegetables have cooked well.
Once cooked, mash the vegetables well and squeeze in the lemon juice for a perfect tangy taste. Add the remaining butter for extra creaminess.
For the Pav (buttered rolls), melt half teaspoon of butter in a pan, cut the bread rolls in half and toast until they are warm and slightly crisp.
Garnish your bhaji with the remainder of the fresh coriander leaves, serve alongside the Pav and enjoy.
Tip: Served in a fondue set for everyone to enjoy.