Pav bhaji. Photo/Twitter
Gulf Today Report
It’s a spicy mashed vegetable dish (which is a cheap and easy one-pot meal to cook) accompanied by warm buttery pan-toasted rolls.
Pav bhaji is an iconic dish from Mumbai and hugely popular all over India. Originally, it was a quick lunch option for textile mill workers but gradually the dish became so popular that now it’s served as street food as well as in restaurants all over the country.
It’s best served piping hot with a dollop of butter, diced red onions, coriander and a squeeze of lime on top. I hope this dish brings you the same joy it does to me. Enjoy!
Recipe by: Akshay Borges
2 tbsp oil
200g white onion, sliced
25g garlic, finely chopped
25g ginger, finely chopped
2 tsp pav bhaji masala or 2 tsp garam masala
½ tsp cumin
½ tsp coriander
¼ tsp chilli turmeric
250g tinned tomatoes or good quality tomatoes
800g potato, pre-boiled and diced
70g broccoli, cut into small florets
150g cauliflower, cut into small florets
1 bell pepper, sliced
1 tsp salt
½ tsp caster sugar
20g coriander, chopped
Red onion, diced
Knob of butter
Squeeze of lime/lemon juice
Bread rolls or sliced bread, toasted with butter
1. In a pot on medium heat add the oil, white onion, ginger, garlic and the spices and cook for 12-15 minutes or until the onions turn translucent.
2. Add the butter and the tomatoes and cook for another 10 minutes.
3. Turn the heat to low and add your potatoes and mash it into the tomato spice mix.
4. Add the water, vegetables, salt and sugar. Mix and cover with a lid and cook for around 15 minutes, occasionally stirring so that it does not stick to the bottom of the pot.
5. Add the peas and the coriander at the end.
6. Garnish and serve with preferred bread roll
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