Pav Bhaji
A Mumbai street-food staple: a thick, buttery mash of mixed vegetables cooked down with fragrant spices and served with toasted, butter-griddled dinner rolls. Bright, tangy, and deeply savory.
Ingredients
- 1 lb russet potatoes, peeled, cubed
- 2 cups cauliflower florets
- 1 cup frozen green peas
- 6 tbsp unsalted butter
- 2 medium yellow onion, finely diced
- 1 pepper green bell pepper, finely diced
- 3 cups Roma tomatoes, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp pav bhaji masala (store-bought spice blend)
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder (or mild paprika)
- 1.5 tsp salt
- 2 tbsp fresh lemon juice
- 8 rolls soft dinner rolls (pav or potato rolls)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup red onion, finely diced
Instructions
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1
Bring a large pot of salted water to a boil. Add 1 lb peeled, cubed russet potatoes and 2 cups cauliflower florets and boil until fork-tender, about 12 minutes. Add 1 cup frozen green peas in the last 2 minutes. Drain and set aside.
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2
Heat half the 6 tbsp unsalted butter in a large wide skillet over medium-high heat. Add 2 medium finely diced yellow onion and 1 pepper finely diced green bell pepper and cook until lightly golden, about 7 minutes.
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3
Stir in 4 cloves minced garlic cloves and 1 tsp grated fresh ginger and cook 1 minute. Add 3 cups finely chopped Roma tomatoes and cook until thick and jammy, about 8 minutes.
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4
Add 1/2 tsp ground turmeric, 1 tsp Kashmiri chili powder (or mild paprika), and 2 tbsp pav bhaji masala (store-bought spice blend). Stir and cook 1 minute.
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5
Add the drained vegetables and mash everything together in the pan until a rough, thick paste forms. Add a splash of water if needed to loosen.
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6
Stir in 2 tbsp fresh lemon juice and 1.5 tsp salt. Simmer 5 minutes, stirring often. Taste and adjust seasoning.
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7
Slice 8 rolls soft dinner rolls (pav or potato rolls) in half. Melt the remaining unsalted butter on a griddle and toast the rolls cut-side down until golden, about 2 minutes.
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8
Ladle the bhaji into bowls with a small pat of butter on top. Serve with the toasted rolls, 1/4 cup chopped fresh cilantro, and 1/2 cup finely diced red onion.