Pav Bhaji.

~55 minutes estimated. Bread rolls may contain milk and wheat; check labels for dietary needs.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 14.11 oz by weight potatoes
• 8.82 oz by weight cauliflower
• 5.29 oz by weight peas
• 5.29 oz by weight bell pepper
• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 2 tbsp pav bhaji masala
• 1.41 oz by weight butter
• 8 small bread rolls
• 1 tbsp lemon juice

Method

1. 01

   Steam or boil potatoes, cauliflower, and peas until very tender, retaining a little cooking liquid.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add bell pepper and cook until softened. Add cooked vegetables and pav bhaji masala, then mash together.

5. 05

   Loosen with cooking liquid and simmer until cohesive. Stir in butter and lemon juice. Toast split rolls in a skillet and serve alongside.

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