Ingredients
- 1 lb potatoes (about 3)
- 1 lb fresh tomatoes (plus a couple extra), diced
- 12 oz onions (chopped in a chopper/food processor as for samusas)
- 8 oz cauliflower (about 1/2 a large one)
- 6 oz peas
- 8 oz carrots (about 2 medium)
- 4 dessertspoons Mangal paav bhaji masala (spice)
- 4 tsp crushed garlic
- 1 tsp red chilli powder
- 6-7 tbsp oil
- 2 tsp salt
- 3 oz butter (plus a bit extra)
- chopped green dhana
- purple onions, chopped/sliced small (optional)
Details
servings 7
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut the potatoes into large segments and boil them (with the peel if desired), then mash roughly, leaving a few chunks. Boil the carrots, peas and cauliflower until done, then process in a food processor (leave course; do not allow them to become a complete puree texture).
Step 2
Heat the oil in a large pot and add the onions. Cook until they are soft. Then add the garlic, paav bhaji masala, red chilli powder and salt. Add the diced tomatoes and allow to saute for a few minutes.
Step 3
Add all the vegetables and mix well. Finally add the butter and allow to cook at a low temperature until the mixture is nice and thick, and has absorbed the spices (10-15 minutes).
Step 4
Butter some baps/rolls and lightly grill on both sides. Serve the paav bhaji with the rolls plus small cubes of butter, diced tomatoes, fresh green dhana and silced onions as accompaniments to be sprinkled over if desired.
The cauliflower and peas can be boiled together to save time and energy. I also usually put the carrots on to boil in a large pot and add the potatoes to them when they are semi done (cuts down on dishwashing!).
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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