"Pav bhaji, or Indian spiced mash, is a home cook's friend. It's not fussy, and it will take most leftover vegetables and transform them into something delicious. Add a squeeze of lemon, chopped onion and fresh herbs, and mop up with a butter-fried roll, just as the people of Mumbai do. The odd potato? No problem. A bit of cauliflower? Sure. Some peas from the freezer? Ideal! What you do need, however, is a secret weapon in the form of pav bhaji"
"Different masalas have different strengths and salt levels, so add both judiciously: with the masala, say, a teaspoon at a time, and with the salt a quarter-teaspoon at a time. The MDH, Everest and Badshah brands all make good pav bhaji masala, which is widely available in Indian grocery stores and online. Prep 15 min Cook 1 hr 10 min Serves 4"
Chop potatoes and carrots into 2cm pieces and cauliflower into 4cm florets. Boil the potatoes and carrots in salted, just-boiled water for ten minutes, then add cauliflower and boil five more minutes until all vegetables are soft. Drain while reserving the cooking water. Return vegetables to the pan over very low heat and mash to a smooth consistency, using reserved water as needed. Fry butter or oil with cumin seeds, then add finely diced onion and minced garlic. Stir in passata, Kashmiri chilli powder and pav bhaji masala gradually, adjusting salt carefully. Serve with butter-fried soft rolls, lemon, diced red onion and fresh coriander.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]