Maharashtrian

Pav Bhaji

By The Indian Hub Kitchen Edmonton, Alberta

Spiced mashed vegetable curry served with butter-toasted pav buns.

Food Story

Pav bhaji was invented for busy textile mill workers who needed a quick, filling lunch.

Prep

20 min

Cook

30 min

Serves

Ingredients

1
Boil 4 potatoes, 1 cup cauliflower florets, and 1 cup green peas until very soft. Drain and mash thoroughly with a potato masher while still hot - the texture should be smooth, not chunky.
2
Heat 2 tbsp butter in a large pan or tawa. Add 2 finely chopped onions and saute for 5 minutes until translucent. Add 1 tbsp ginger-garlic paste and cook for 1 minute.
3
Add 2 chopped tomatoes and cook for 5 minutes until they break down completely. Add 1 tsp pav bhaji masala, 1 tsp turmeric, 1 tsp red chili powder, and salt. Mash everything together with the back of a spoon.
4
Add the mashed vegetables and 1/2 cup water. Mix and mash continuously for 5-7 minutes until the bhaji is a smooth, thick gravy. The more you mash, the better the texture. Finish with 1 tbsp butter and chopped coriander.
5
Slice 6 pav buns horizontally. Heat a flat griddle, add 1 tsp butter, and toast the buns cut-side down until golden and slightly crisp.
6
Serve the hot bhaji in a bowl topped with a cube of butter and coriander, with the toasted pav, lemon wedges, and raw chopped onions on the side.