Hello, fellow food enthusiasts!
Today, I’m sharing a recipe that takes me on a nostalgic journey back to the bustling streets of India, where the air vibrates with enticing aromas and flavors that dance in every corner. It’s all about Pav Bhaji—a beloved Mumbai street food that’s as deliciously vibrant as the city itself.
When I first tried pav bhaji, it was during a backpacking adventure with my wife. We were exploring the vibrant alleys of Mumbai, overwhelmed by the sheer number of delectable street food options. But it was the scent of pav bhaji that captured our hearts and left an indelible mark on our palates. A hearty, spicy vegetable medley served with buttery bread, it’s every bit as comforting as it sounds.
Back in the UK, I find myself recreating this dish whenever I yearn for a taste of that adventure. Its versatility is its greatest strength, allowing you to use whatever vegetables you have handy. And the pav buns—soft and toasted to perfection in butter—are the ideal partners for soaking up every drop of that luscious bhaji.
Let’s talk about the pav bhaji magic. The key lies in the pav bhaji masala, a mix of spices that transforms everyday vegetables into something extraordinary. And let’s not forget the butter—even if you’re tempted to skimp for health’s sake, remember that it’s the butter that gives this dish its signature unctuousness.
Cooking up this dish invites fond memories of our escapades, and every bite transports us back to those lively streets. Sharing it around our dining table is more than just enjoying a meal; it’s reliving cherished memories and creating new ones with loved ones.
Remember, the beauty of pav bhaji is in its flexibility. Feel free to experiment with your favorite veggies—add some carrots for sweetness or swap out the cauliflower for aubergines. It’s all about making this dish your own.
I hope this recipe brings a little bit of Mumbai’s vibrancy to your kitchen and, perhaps, inspires your own culinary journey. Serve it up with a generous squeeze of lemon and a sprinkle of cilantro for freshness. Enjoy each mouthful and imagine yourself amidst the lively chatter and joyous chaos of an Indian street market.
Happy Cooking!
Al
Ingredients
– 4 tablespoons unsalted butter
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 medium onion, finely chopped (about 150g)
– 1 large green bell pepper, finely chopped (about 150g)
– 2 large tomatoes, chopped (about 300g)
– 1 teaspoon ginger, minced
– 1 teaspoon garlic, minced
– 2 teaspoons pav bhaji masala
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 200g potatoes, peeled and cubed
– 100g cauliflower florets
– 100g green peas, fresh or frozen
– 2 teaspoons lemon juice
– Salt to taste
– 4 pav buns (or soft bread rolls)
– Fresh cilantro, chopped, for garnish
– Lemon wedges, for serving
– Extra butter, for toasting buns and serving
Method
1. **Prepare the Vegetables:**
– Boil the potatoes and cauliflower in a pot of salted water for about 10-12 minutes until tender, then drain and set aside.
2. **Cook the Base:**
– In a large pan, heat 2 tablespoons of the butter along with the vegetable oil over medium heat.
– Add the cumin seeds and allow them to sizzle for about 30 seconds.
– Add the chopped onion and sauté until translucent, approximately 5 minutes.
– Stir in the minced ginger and garlic, cooking for another 2 minutes until fragrant.
3. **Add Vegetables and Spices:**
– Add the chopped bell pepper and sauté for 3 minutes until it softens.
– Add the chopped tomatoes, pav bhaji masala, red chili powder, and turmeric powder. Stir and cook for approximately 5-7 minutes until the oil begins to separate from the tomato mixture.
4. **Mash and Simmer:**
– Add the boiled potatoes, cauliflower, and green peas to the pan.
– Using a potato masher, mash the vegetables into the spiced mixture, combining everything well.
– Add about 1 cup of water to adjust the consistency. Simmer on low heat for 15 minutes, stirring occasionally.
5. **Finish and Season:**
– Add the remaining 2 tablespoons of butter, lemon juice, and salt to taste. Stir until the butter melts and mixes with the bhaji.
– Garnish with fresh cilantro and set aside.
6. **Toast the Pav Buns:**
– Slice the pav buns in half horizontally.
– Heat some butter in a pan over medium heat and toast the buns until golden brown on both sides, about 2-3 minutes.
7. **Serve:**
– Serve the hot pav bhaji with toasted buns, garnished with more fresh cilantro and lemon wedges on the side for squeezing over the bhaji.
