Dinner · 40 min · indian

Pav Bhaji

If you like potatoes, you’ll love this Indian dinner — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 large Potatoes
• 1/2 head Cauliflower
• 1 cup Green peas
• 1 Green bell pepper
• 4 tbsp Butter
• 8 Pav buns
• 3 tbsp Pav bhaji masala
• 1 Onion
• 1/2 cup Tomato puree

Steps

1. Boil the potatoes, cauliflower, and peas until completely soft, about 15 minutes — softness is the goal, since everything gets mashed.
2. Mash the vegetables coarse with a potato masher, leaving a little texture; bhaji should be chunky, not baby food.
3. Melt half the butter in a wide pan, soften the onion and pepper 6 minutes, then stir in the tomato puree and pav bhaji masala.
4. Fry the masala 2 minutes until brick-red and fragrant, then fold in the mashed vegetables with a splash of water.
5. Simmer 10 minutes, mashing and stirring, until the bhaji is thick, glossy, and steaming — finish with a knob of butter melting on top.
6. Split the pav, butter the cut sides generously, and toast on the griddle until crisp and golden.
7. Serve the bhaji in bowls with the hot pav, diced onion, and lemon wedges for squeezing.

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