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Author Notes: Pav bhaji is Indian comfort food at it's best. Bread (pav) fried in butter is served with vegetables (bhaji) cooked with fragrant spices that taste like heaven reincarnated in a frying pan and will make your kitchen smell like an Indian market -- in a good way. —Aysha | The Malabar Tea Room
For the bhaji
- 350 grams cauliflower, chopped into small florets
- 125 grams carrot, finely chopped
- 300 grams potato, finely chopped
- 25 grams butter, plus more for serving if desired (Preferably Amul butter)
- 1 tablespoon vegetable oil
- 150 grams onion, finely chopped
- 4 cloves galic, crushed
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 500 grams tomato, finely chopped
- 1 teaspoon pav bhaji masala
- 1/2 teaspoon black salt
- Salt to taste
- 1/3 cup cilantro, finely chopped
- Juice from 1 lime
- In a large pot, add the cauliflower, carrot, and potato. Pour enough water to cover the vegetables by an inch, and bring to a boil. Once the water boils, lower the heat and let it simmer until the vegetables are very soft, about 25 minutes. Set aside.
- Heat the butter and oil in a large pan. Add the onion and garlic and sauté until the onions are transparent, about 5 minutes.
- Add the chilli and turmeric powder to the pan and give it a stir to mix well. Add the tomatoes, and simmer till the oil separates.
- Add the boiled potatoes, carrots, and cauliflower the mix. Add the pav bhaji masala and black salt then mash the vegetables using a heat-proof spatula or a potato masher.
- Let it cook for another 5 minutes and add salt if needed, then take it off the heat.
- Just before serving, add cilantro, butter (optional) and lime juice. Serve hot with the warm pav.
For the pav
- 15 hot dog buns cut crosswise, or dinner rolls cut through the middle
- 75 grams butter
- Generously butter the buns on the exposed side and fry it , buttered side down, on a pan kept on medium flame. When golden brown, flip over and fry for a minute or two.
- Repeat with the remaining buns.
- This recipe is a Community Pick!