Pav bhaji

Ingredients

• potatoes100g
• cauliflower50g
• green peas50g
• carrots50g
• capsicum50g
• butter1 tbsp
• oil1 tsp
• cumin seeds1 tsp
• small onion (about 50g), finely chopped1 piece
• medium tomato (about 70g), finely chopped1 piece
• pav bhaji masala1 tbsp
• red chili powder.5 tsp
• saltTo taste
• pav buns (about 60g total)2 piece
• chopped corianderFor Garnish
• wedge lemon1 piece

Instructions

1. 1

   Step 1

   Boil 100g potatoes, 50g cauliflower, 50g green peas, 50g carrots, and 50g capsicum until soft.

2. 2

   Step 2

   In a pan, heat 1 tablespoon butter and 1 teaspoon oil, add 1 teaspoon cumin seeds, then finely chopped 1 small onion and sauté until translucent.

3. 3

   Step 3

   Add 1 finely chopped tomato and cook until soft, then add 1 tablespoon pav bhaji masala, 1/2 teaspoon red chili powder, and salt to taste; cook for 2 minutes.

4. 4

   Step 4

   Add the boiled vegetables to the pan and mash them together, adding water as needed to get a thick gravy consistency.

5. 5

   Step 5

   Simmer the bhaji for 10 minutes, stirring occasionally; adjust seasoning and add 1 tablespoon butter before finishing.

6. 6

   Step 6

   Toast 2 pav buns (approx. 60g total) on a separate pan with butter until golden brown.

7. 7

   Step 7

   Serve the bhaji hot, garnished with chopped coriander and a wedge of lemon alongside the toasted pav.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pav bhaji can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.