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!

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Recipe by: Akshay Borges

Ingredients

2 tbsp oil

200g white onion, sliced

25g garlic, finely chopped

25g ginger, finely chopped

Spices

2 tsp pav bhaji masala or 2 tsp garam masala

½ tsp cumin

½ tsp coriander

¼ tsp chilli turmeric

80g butter

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

400ml water

1 tsp salt

½ tsp caster sugar

100g peas

20g coriander, chopped

Garnish

Coriander, chopped

Red onion, diced

Knob of butter

Squeeze of lime/lemon juice

To serve

Bread rolls or sliced bread, toasted with butter

Method

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