Recipe courtesy of Palak Patel
Recipe courtesy of Palak Patel
Watch how to make this recipe.
Pav Bhaji
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings, (about 5 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 790 mg
Pav bhaji is a popular street food and one that we often make when hosting a large crowd for its ease of serving! Pav = bread and bhaji = vegetables. In the traditional version, peas, cauliflower and potatoes are cooked, mashed and sautéed with spices until the mixture turns into a thick gravy, then it is scooped up with buttery pieces of pav. Think of it as a veggie sloppy Joe! It’s also so versatile – just add any veggies, as long as they’re mashed. Green bell peppers, cabbage and eggplant are also common to add. When I was growing up, I’d eat this like a burger, between buns with a slice of cheese! Leftover pav bhaji can also be spread on naan and topped off with cheese for a delicious pizza!
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings, (about 5 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 790 mg
Ingredients
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Directions
- Add the potato chunks to a stockpot or medium pot and top them with the cauliflower. Add about 1 inch of water to cover the potatoes (it's okay if the cauliflower is not covered completely) and add 1 teaspoon of the salt. Cook over medium-high heat, stirring occasionally, until the potatoes and cauliflower are fork-tender, 18 to 20 minutes. Do not drain. Using a potato masher, mash the potatoes and cauliflower until slightly chunky (with a bit of texture, not a smooth puree). Cover and set aside.
- Heat the oil in a large pot over medium-high heat. Add the cumin seeds and as they begin to splutter, add the diced onion and cook, stirring frequently, until golden, about 7 minutes. Reduce the heat to medium, add the ginger, garlic, tomato and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, 3 to 4 minutes. Add the ground cumin, red chili powder, Kashmiri chile (if using), turmeric, ground coriander and pav bhaji masala and cook, stirring constantly, about 2 minutes. Stir in 3/4 cup water, cover the pot and cook until the flavors develop, 2 to 3 minutes. Add the peas, potato and cauliflower mixture, butter and remaining 1 teaspoon salt and stir to evenly combine. Cover the pot, reduce the heat to medium-low and cook, stirring occasionally, to further develop the flavors, about 10 minutes.
- Transfer to large platter and top with finely diced red onion, cilantro, a sprinkling of achar masala and a few thin slices of butter. Serve with wedges of lemon or lime for squeezing. Or, add a few spoons of the veggies onto buttered and toasted dinner rolls or brioche buns and garnish as above.
