Pav Bhaji

Ingredients

• yukon gold potatoes500 g, peeled and cubed
• cauliflower florets2 cups
• green peas (fresh or frozen)1 cup
• yellow onion2 large, finely chopped
• roma tomatoes4, finely chopped
• green bell pepper1, finely chopped
• ginger-garlic paste2 tbsp
• serrano chili1, minced
• pav bhaji masala2 tbsp
• kashmiri red chili powder1 tbsp
• unsalted butter6 tbsp, divided
• pav buns (or soft dinner rolls)8
• lemon1, cut into wedges
• fresh cilantro1/4 cup, chopped
• kosher saltto taste

Steps

1. 1

   Boil and mash vegetables.

   Boil the potatoes, cauliflower, and peas in salted water until completely tender, about 15 minutes. Drain, reserving 1 cup of the cooking water, and mash coarsely.

2. 2

   Sauté onions with butter.

   In a wide skillet, melt 3 tbsp butter over medium heat. Add the onions and a pinch of salt and cook until deep golden, 8 minutes. Stir in ginger-garlic paste and serrano and cook 1 minute more.

3. 3

   Cook bell pepper and tomatoes.

   Add the bell pepper and tomatoes. Cook, smashing with the back of a spoon, until the tomatoes break down and the oil separates at the edges, about 10 minutes.

4. 4

   Add spices and simmer vegetables.

   Stir in pav bhaji masala and kashmiri chili powder. Toast for 30 seconds, then add the mashed vegetables and reserved cooking water. Simmer, mashing further with a potato masher, until thick and glossy, 8 minutes. Adjust salt.

5. 5

   Toast pav buns on griddle.

   Slice the pav buns horizontally without cutting through. Toast cut-side down in the remaining butter on a hot griddle until golden and crisp at the edges.

6. 6

   Serve bhaji with garnishes and pav.

   Spoon the bhaji into bowls. Top with a knob of butter, a shower of cilantro, and finely chopped raw onion. Serve with lemon wedges and the buttered pav alongside.