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bowl of pav bhaji on a plate with rolls and onions.

Pav Bhaji

YIELD

Serves 4

PREP TIME

n/a

COOK TIME

n/a

TOTAL TIME

n/a

Ingredients (Serves 4)

- 2 tbsp oil

- 1 tbsp butter stick (vegan or dairy butter)

- 4 garlic cloves, peeled and minced

- ¼ tbsp grated ginger

- 2 cups finely chopped red onions

- 3 cups crushed tomatoes

- ½ cup diced bell pepper

- ½ cup carrot diced

- ½ cup peas (frozen or fresh) 

- ½ cup green beans diced (fresh or frozen)

- 1 cup shredded cabbage

- 4 cups diced potatoes

- 2 cups cauliflower florets

- 3 tbsp salt (add to taste)

- 1 tbsp cumin seeds

- 1 tbsp mustard seeds

- 4 tbsp pav bhaji powder (adjust to taste)

- 1 tbsp red chili powder

- ¼ cup chopped cilantro

- ½ tbsp turmeric

- 2 tbsp coriander powder

- 1 cups water

- 2 tbsp lemon juice

- Brioche buns 

Steps

1. Take a pot. Fill half pot with water. Add carrots, cauliflower, cabbage, potatoes, beans and steam the vegetables on high heat for 10 minutes or until tender.

2. In a pan, heat the oil, add butter, cumin seeds, mustard seeds, turmeric, ginger, garlic, and onions. Cook until tender. Add bell pepper and peas. Cook on medium heat for 10 minutes.

3. Add tomatoes and cook until the oil separates.

4. Add steamed vegetables and mash them together.

5. Add salt, red chili powder, pav bhaji powder, coriander powder, and mix well. Add water. Cook for 10 minutes.

6. Adjust the spices and consistency of the gravy.

7. Garnish with butter pieces, chopped onions, cilantro, and lemon wedges.

8. Serve with butter-toasted buns heated at 400F for 3-5 minutes in the oven.

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