Pav Bhaji

Method

1. 1

   About Pav Bhaji: This is Mumbai street food at its finest — a thick, buttery spiced vegetable mash served with soft bread rolls toasted in butter. It is filling, flavourful and one of the most loved street foods in India.

2. 2

   Boil the vegetables: Peel and cube 3 medium potatoes. Separate 1 cup cauliflower florets. Chop half cup each of carrot and green peas (fresh or frozen). Boil all vegetables together in salted water until completely soft — about 15 minutes. Drain and roughly mash — do not make it completely smooth, some texture is good.

3. 3

   Make the bhaji base: Heat 3 tbsp butter in a wide, heavy pan. Add 2 large onions very finely chopped. Cook on medium heat for 10 minutes until golden. Add 1.5 tbsp ginger garlic paste and cook 2 minutes. Add 1 green pepper (capsicum) very finely chopped and cook 5 minutes.

4. 4

   Add tomatoes: Add 4 large tomatoes very finely chopped. Cook on medium-high heat for 12-15 minutes, pressing with the back of a spoon, until the tomatoes completely break down and the mixture becomes a thick paste.

5. 5

   Add pav bhaji masala: Add 2 tbsp pav bhaji masala (a special spice blend available at all Indian stores — this is the most important ingredient that gives the dish its signature flavour), 1 tsp red chilli powder, half tsp turmeric and salt. Cook 3 minutes.

6. 6

   Combine and mash: Add the boiled mashed vegetables to the pan. Mix thoroughly. Using a potato masher or the back of a spoon mash everything together directly in the pan, mixing the vegetables into the masala. Add half cup water and stir.

7. 7

   Bhuno the bhaji: Cook on medium heat for 10-15 minutes, stirring and pressing continuously. The bhaji should become very thick and dark reddish. Add 2 more tbsp butter and mix in. Taste and adjust salt. The consistency should be thick enough to mound on a plate.

8. 8

   Toast the pav: Slice the pav buns (soft white dinner rolls or use any soft bread rolls) horizontally. Spread generous butter on the cut sides. Toast on a hot flat pan or tawa until golden and crispy on the inside while remaining soft outside. You can also press gently with a spatula while toasting.

9. 9

   Garnish the bhaji: Top the bhaji with a generous knob of butter (this is important — pav bhaji is supposed to be indulgent), finely chopped onion, chopped coriander and lemon wedges.

10. 10

    Serve: Serve the hot bhaji with 2 toasted pav on the side. The proper way to eat is to tear a piece of pav, press into the bhaji and eat. Squeeze lemon juice generously.