Pav Bhaji
Ingredients
serves 4
250g potatoes
175g cauliflower, chopped
175g carrots, chopped
3 large tomatoes - finely chopped
1 Green Pepper, chopped
150g peas, fresh or frozen
1 large onion - finely chopped
2cm root ginger4 garlic
2 green chillies (mild), chopped
3 tbsp pav bhaji masala (see below)
½ tsp garam masala powder
1 tsp chilli powder
1 tsp cumin seeds
250ml water
salt
to serve
8 white bread rolls
75g butter
75g fresh coriander, finely chopped
1 red onion, finely chopped
for the pav bhaji masala
4 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp coriander seeds
1 tbsp mace
1 tbsp cloves
1 tbsp black pepper
2 black cardamoms
3 star anise
6 dried red chillies
1 nutmeg (small), grated
2 tbsp dry mango powder
1 tsp turmeric powder
1 tbsp ginger powder
2 tsp salt
Method
Begin by making the pav bhaji masala. Dry fry the whole spices in a pan for a minute or two to begin the process of releasing their oils. Allow them to cool then place them in a grinder and whizz into a powder. Add the other powder/grated ingredients and mix thoroughly. The masala will keep in an air tight container for at least a month.
Steam or boil the potatoes, carrots, cauliflower and peas until they are cooked. Then drain and mash them slightly. Put to one side.
In a large heavy-based pan on a medium-high heat melt 30g butter, add cumin seeds. When they begin to cook and release their oils add the onion. Saute for a few minutes before adding the garlic and ginger paste and the green chilies. Continue to cook for a few minutes more.
Turn the heat down slightly and add the tomatoes. Cover the pan and fry for a good 5 minutes or more, stirring every now and again until they are soft. Add the chopped green pepper and continue to cook for a further 3 or 4 minutes.
Then add the dry spices red chilli powder, turmeric powder garam masala and pav bhaji masala. (If you can't source pav bhaji masala then use some other type of spice blend. I used a tikka masala which was fine. The missing ingredient for the authentic flavour is dried mango powder which is included in the pav bhaji masala)
Add the mashed vegetables and mix well with the tomato. Then add the water and combine evenly. Add a little salt and check the seasoning.
Let the curry simmer for 15 minutes stirring occasionally and mash with the potato masher any large lumps. If the mix becomes too dry then add a little water. The consistency should be reasonably thick but not dry. Taste and add more butter, spices or salt as needed.
Meanwhile toast the white bread rolls (sliced in half), then in another pan melt 30g butter and lightly fry the toasted rolls.
Serve the pav bhaji by placing a large spoonful of the curry on the bread roll, add a small amount of butter, top with the chopped coriander and red onion and squeeze the lime (or lemon) over it all. Place the lid on top and eat like you would a burger.
It can get messy but that's part of the fun!
75g fresh coriander, finely chopped
1 red onion, finely chopped
for the pav bhaji masala
4 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp coriander seeds
1 tbsp mace
1 tbsp cloves
1 tbsp black pepper
2 black cardamoms
3 star anise
6 dried red chillies
1 nutmeg (small), grated
2 tbsp dry mango powder
1 tsp turmeric powder
1 tbsp ginger powder
2 tsp salt
Method
Begin by making the pav bhaji masala. Dry fry the whole spices in a pan for a minute or two to begin the process of releasing their oils. Allow them to cool then place them in a grinder and whizz into a powder. Add the other powder/grated ingredients and mix thoroughly. The masala will keep in an air tight container for at least a month.
Steam or boil the potatoes, carrots, cauliflower and peas until they are cooked. Then drain and mash them slightly. Put to one side.
In a large heavy-based pan on a medium-high heat melt 30g butter, add cumin seeds. When they begin to cook and release their oils add the onion. Saute for a few minutes before adding the garlic and ginger paste and the green chilies. Continue to cook for a few minutes more.
Turn the heat down slightly and add the tomatoes. Cover the pan and fry for a good 5 minutes or more, stirring every now and again until they are soft. Add the chopped green pepper and continue to cook for a further 3 or 4 minutes.
Then add the dry spices red chilli powder, turmeric powder garam masala and pav bhaji masala. (If you can't source pav bhaji masala then use some other type of spice blend. I used a tikka masala which was fine. The missing ingredient for the authentic flavour is dried mango powder which is included in the pav bhaji masala)
Add the mashed vegetables and mix well with the tomato. Then add the water and combine evenly. Add a little salt and check the seasoning.
Let the curry simmer for 15 minutes stirring occasionally and mash with the potato masher any large lumps. If the mix becomes too dry then add a little water. The consistency should be reasonably thick but not dry. Taste and add more butter, spices or salt as needed.
Meanwhile toast the white bread rolls (sliced in half), then in another pan melt 30g butter and lightly fry the toasted rolls.
Serve the pav bhaji by placing a large spoonful of the curry on the bread roll, add a small amount of butter, top with the chopped coriander and red onion and squeeze the lime (or lemon) over it all. Place the lid on top and eat like you would a burger.
It can get messy but that's part of the fun!
Comments
Post a Comment