Something Approximating Pav Bhaji

Something Approximating Pav Bhaji Masala

• 2 Tbl red chili powder
• 3 Tbl coriander seeds
• 2 Tbl cumin seeds,
• 4 tsp black pepper,
• 2 tsp cinnamon,
• 2 tsp ground cloves
• 2-3 cardamom pods
• 4 tsp turmeric powder.

1. Toast the spices, cool and grind.
2. This makes makes more than you need for the below; you can put into an airtight container and save for next tme.

Something Approximating Pav Bhaji

(about 4-6 servings, can be frozen)

• 3 yukon gold potatoes, peeled and cut into chunks
• 1 head of cauliflower, stem removed and cut into sections
• 3 cloves minced garlic
• 2 tsp finely grated ginger
• 2 Tbl canola oil
• 1 medium chopped onion
• 7 finely chopped roma tomatoes (do not seed, include liquid)
• 1 C peas, fresh or frozen
• 1-2 Tbl Pav Bhaji Masala
• 4 Tbs unsalted butter
• Salt to taste

1. Boil potatoes in salted water until tender and set aside.
2. Steam the cauliflower until tender and set aside.
3. Mash garlic and ginger into paste in mortar and pestle.
4. Heat oil in a deep saucepan over medium heat and add onions. Cook for about seven minutes or until onions have started to lose their raw smell. Add the ginger and garlic paste and cook for about 1-2 minutes.
5. Add potatoes, cauliflower, tomatoes, peas, pav bhaji masala and butter.
6. Cover and cook, frequently mashing the vegetables down with potato masher. Taste and add more pav bhaji or salt as needed.  Cooking until the tomatoes have broken down, the mixture is a thick chunky paste, and the flavors are well-combined.
7. Traditionally served with bread and a pat of butter.  I like mine fine without the butter and generally use this as a curry on rice or whole wheat couscous.

See the post (with picture and video of traditional Pav Bhaji process) accompanying this recipe here.