Mumbai Pav Bhaji

Mumbai-style mashed vegetable bhaji cooked with tomato, butter and pav bhaji masala, served with toasted soft rolls.

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Pav bhaji began as a quick, filling Mumbai meal. Its characteristic texture comes from thoroughly mashing the vegetables while the masala cooks, then finishing with butter and lemon.

Ingredients

• 500 g Floury potatoes (peeled and cut into 3 cm pieces)
• 300 g Cauliflower florets (cut evenly)
• 150 g Green peas
• 1 large Carrot (peeled and chopped)
• 500 ml Water (divided; use as needed)
• 75 g Unsalted butter (divided, plus extra to serve)
• 1 tbsp Neutral oil
• 2 large Onions (finely chopped; reserve some for serving)
• 1 Green bell pepper (finely chopped)
• 1.5 tbsp Ginger-garlic paste
• 5 medium Tomatoes (finely chopped or crushed)
• 2.5 tbsp Pav bhaji masala (divided)
• 1 tsp Kashmiri chilli powder
• 0.25 tsp Ground turmeric
• 1.5 tsp Fine salt (divided)
• 12 Pav rolls (split horizontally)
• 25 g Fresh coriander (chopped)
• 2 Lemons (cut into wedges)

Step-by-step method

1. Put the potatoes, cauliflower, peas and carrot in a saucepan with 300 ml water and 1/2 teaspoon salt. Cover and simmer for 12 to 15 minutes until every vegetable is very soft. Drain only excess water and reserve it.
2. Mash the cooked vegetables while hot until mostly smooth, leaving a little texture. A potato masher works better than a blender, which can make the potato gluey. Set the mash and reserved cooking water beside the stove.
3. Heat 40 g butter and the oil on a large flat pan or wide frying pan. Add most of the onion, reserving about 4 tablespoons for serving, and cook for 6 minutes. Add the bell pepper and cook for another 4 minutes until soft.
4. Add ginger-garlic paste and stir for 45 seconds. Add tomatoes, 2 tablespoons pav bhaji masala, chilli powder, turmeric and 1/2 teaspoon salt. Cook for 5 to 7 minutes until the tomatoes collapse and the butter shows at the edges.
5. Add the mashed vegetables and 150 ml reserved cooking water. Press and stir continuously with the masher for 8 to 10 minutes over medium-low heat. Add more water a little at a time until the bhaji is thick but spoonable, not a dry paste.
6. Stir in the remaining pav bhaji masala, 20 g butter and half the coriander. Simmer for 3 minutes, taste, and add the remaining salt or a squeeze of lemon if needed.
7. Heat a separate tawa over medium heat. Melt the remaining butter, place the pav cut-side down, and toast for 1 to 2 minutes until golden at the edges but still soft inside. Work in batches without burning the butter.
8. Spoon the hot bhaji onto plates, top with a small pat of butter and the remaining coriander, and serve with toasted pav, reserved raw onion and lemon wedges. Mash and loosen reheated bhaji with a splash of water.