Pav Bhaji

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My friend “A” brought some pav bhaji and homemade brioche-like baps (the perfect companion to pav bhaji). Her instruction was before serving it should be warmed, then topped with thin slices of red onion (not too much) and butter, then the toppings should be mixed in with the vegetables. I am not very fond of raw onions, so it surprised me that I did not notice the raw taste in the dish, and it was actually really, really good! This is so other-worldly, ‘have never tasted anything like this before. Who would have thought vegetarian food could taste so good?

IMG_5447Because I enjoyed it so much, my friend gave me a packet of prepared pav bhaji masala. These are the ingredients as listed in the packet: coriander, dehydrated unripe mango, red chili, cumin, white salt, dried garlic, fennel, black pepper, cinnamon, black salt, star anise, cardamom amomum, cloves, nutmeg, paprika extract, mace.

Making it myself, I just followed the recipe at the back. My friend’s is better, of course–she’s an ace! But mine wasn’t far behind–I’m a good student!

IMG_5445Ingredients:
200g potatoes (boiled and diced)
150g dressed vegetables like carrots, cauliflower, peas, etc. (boiled)
60g butter
100g red onions (finely chopped)
100g tomatoes (coarsely chopped)
salt to taste
15g pav bhaji masala
1/2 cup water

For garnishing (to be mixed in the vegetables while still warm):
thin slices of red onion
a cube of butter

On the side:
baps or bread slices fried in butter

Procedure:
1. Saute the onions in butter until golden brown.
2. Add tomatoes and salt. When the juice starts running….
3. Add the pav bhaji masala. Stir.
4. Add the boiled vegetables and 1/2 cup water, and on high heat mix and mash for 10 minutes.

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3 responses to “Pav Bhaji

  1. Pingback: Lentil croquettes (Sarah Brown’s) | Cooking Filipino in the UK·

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