Pav Bhaji

Ingredients

• 3 medium potatoes, peeled and cubed
• 1 cup cauliflower florets, chopped small
• 1 cup green peas, fresh or frozen
• 1 carrot, peeled and chopped
• 4 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 green chile, finely chopped
• 1 cup green bell pepper, finely chopped
• 3 cups tomatoes, finely chopped
• 3 tablespoons pav bhaji masala, divided
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chile powder
• 1 1/2 teaspoons salt, or to taste
• 1 cup water, plus more as needed
• 8 pav rolls
• 1/2 cup onion, finely chopped, for topping
• 1/4 cup fresh cilantro, chopped, for garnish
• 2 limes, cut into wedges

Method

1. 1

   Place the potatoes, cauliflower, carrot, and peas in a saucepan, cover with water, and boil until very tender, about 15 minutes.

   15:00 · Boil vegetables
2. 2

   Drain the vegetables, reserving 1 cup of the cooking liquid, then mash the vegetables coarsely with a potato masher and set aside.

3. 3

   Heat the oil and 2 tablespoons of butter in a large skillet over medium heat. Add the cumin seeds and sizzle for 30 seconds.

   0:30 · Sizzle cumin
4. 4

   Add the chopped onion and sauté until softened and golden at the edges, about 5 minutes.

   5:00 · Sauté onion
5. 5

   Stir in the garlic, ginger, and green chile, and cook until fragrant, about 1 minute.

   1:00 · Cook aromatics
6. 6

   Add the bell pepper and cook until slightly softened, about 3 minutes.

   3:00 · Cook pepper
7. 7

   Add the tomatoes, 2 tablespoons of pav bhaji masala, turmeric, red chile powder, and salt. Cook, mashing the tomatoes with the back of a spoon, until the mixture turns thick and oil separates at the edges, about 10 minutes.

   10:00 · Cook tomato base
8. 8

   Add the mashed vegetables and reserved cooking liquid, stirring to combine into a thick, mashable mixture.

9. 9

   Simmer the bhaji, mashing occasionally with the back of a spoon or masher, until thick and uniform, about 15 minutes, adding water as needed to reach a soft, spreadable consistency.

   15:00 · Simmer bhaji
10. 10

    Stir in the remaining 1 tablespoon pav bhaji masala and 1 tablespoon butter, then taste and adjust salt.

11. 11

    Slice the pav rolls horizontally without cutting all the way through. Heat a griddle or skillet over medium heat, butter the cut sides, and toast until golden on both sides, about 2 minutes per side.

    4:00 · Toast pav
12. 12

    Spoon the hot bhaji into bowls, top with a pat of butter, chopped onion, and cilantro. Serve immediately with the toasted pav and lime wedges.