Pav Bhaji Recipe

🧂 Ingredients

• 2 tablespoons butter

  or more to taste - or use vegetable oil
• 1 large onion

  finely diced
• 2-3 fresh green chilies

  diced (use bell for milder, or local spicy chilies)
• 1 red bell pepper

  finely diced
• 1 tablespoon ginger-garlic paste

  or use minced
• 2 large tomatoes

  finely diced
• 2 teaspoon Kashmiri chili powder

  or use other red chili powder
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• Salt to taste
• 15 ounce can chickpeas

  drained and rinsed
• 2 large potatoes

  peeled and diced
• 1 cup chopped cauliflower
• 1 large carrot

  finely diced
• ½ cup peas

  fresh or frozen
• 1.5-2 cups water

  or more as needed
• For Serving. Dollops of butter, fresh chopped cilantro, chopped onion, soft bread rolls or buns and butter, lemon wedges

Instructions

• 1 Heat the oil in a medium sized pot or a large pan and add the onion and peppers.
  Cook 5-6 minutes to soften.
• 2 Add the ginger-garlic paste and cook for 30 seconds, stirring.
• 3 Add the tomatoes and stir. Cook for 6-7 minutes, or until softened.
• 4 Add the ground Kashmiri red chilies (or other red chili powder), garam masala,
  turmeric, coriander, cumin, salt, chickpeas, potatoes, cauliflower, carrots, and
  peas. Stir.
• 5 Pour in 2 cup water, or enough to just cover the mixture. Bring to a boil, then
  reduce heat, cover, and simmer for 30 minutes, or until the mixture if very
  soft.
• 6 Use a large fork or potato masher to mash the pan mixture to your preference.
  You can also use a food processor or stick blender. Garnish with dollops of
  butter, chopped cilantro and onion with lemon wedges on the side.
• 7 For the Buns: Split the buns in half then generously butter both sides. Heat a
  skillet to medium-high heat and toast the buns, butter side down, 1-2 minutes,
  or until toasted. Serve.

Nutrition Info