1green bell pepperchopped (substitute with jalapeno for a spicier version)
2tspminced garlicsubstitute with 2-3 garlic cloves
1canpureed tomatoes (14.5 oz)if using diced, puree first
2tbsppav bhaji masalacheck recipe notes for three options!
1cuppeasfrozen (can use fresh also)
1tspsaltadjust to taste!
1tbspcilantrochopped, for garnish
1lemonsliced into wedges
4tbspbuttersalted (for toasting the rolls and for garnish)
Prep potatoes and cauliflower
Bring a deep pot of water to boil - add peeled potatoes, cauliflower florets and a pinch of turmeric. Boil for 20 mins until fork can smoothly be inserted into potatoes
Drain, mash and set aside
Prepare the base
Heat vegetable oil (or ghee) in a deep pan
Add chopped red onions and green peppers and saute for about 3 minutes until golden brown
Add ginger paste and minced garlic to this and saute for 30 seconds until fragrant
Add pureed tomatoes and deglaze the pan (i.e. press with back of wooden spoon to bring together flavors) - saute on high heat for 3 minutes
Add the mashed cauliflower and potatoes along with the peas and 2 tablespoons of pav bhaji masala, and 1-1.5 cups of water- mix well together
Mash again using back of spoon or a masher so it's fluid but not watery
Cook on medium heat, stirring frequently, for about 5 minutes until all the components come together
Prepare to serve
Toast the buns in a toaster or on a pan using salted butter
Serve the toasted buns with bhaji as well as some sliced red onions, cilantro, 1-2 lemon wedges and a dollop of butter on the bhaji
There are three potential options for pav bhaji masala: you can make it from scratch, you can buy it at the Indian store or Amazon, or improvise using garam masala - check the post for detailed instructions
This dish is super versatile. I use six vegetables but you can make this with as little as just potatoes and onions, or you can throw in other vegetables like carrots, beets, and eggplants too! You can also use frozen mixed vegetables.
If you have an Instant Pot, check the post for instructions on making this recipe!
If you're doubling the recipe, the cook times are the same - but please be careful about doubling the masala. Slowly add and increase to taste.
This recipe is spicy, but not overly so - especially when you eat it with bread. If you want to make it spicier, soak some Kashmiri red chili peppers and grind it with the ginger-garlic paste. To make it less spicy, reduce the amount of red chili powder into the pav bhaji masala