Pav bhaji

Not yet rated

Alfred Prasad takes inspiration from 'Pav bhajis' – an Indian street-food favourite – for this easy vegetarian dish, making a rich and fragrant vegetable stew, which he serves with toasted baps for a hearty main meal.

First published in 2015

Ingredients

Metric

Imperial

Pav bhaji

Method

1
Peel and cut the potatoes into chunks. Add to a large pan of cold water and bring to the boil
2
Cook until tender, then drain and mash the potatoes. Set aside until required
3
Place a saucepan over a medium heat and add the oil. Once hot, add the onions and green chilli and sauté until translucent
4
Add the ginger-garlic paste and ground turmeric, sauté for a further 2 minutes
5
Stir in 3/4 of the chopped tomatoes and all of the tomato paste. Cook until the tomatoes break down, stirring for 3-4 minutes
6
Mix in the carrots, peppers, petit pois and cannellini beans. Add a pinch of salt and cook for 5 minutes, stirring well
7
Add the reserved mashed potatoes and remaining tomatoes and mix well. Add 250ml of hot water to the mixture and leave to simmer for 8-10 minutes until it reaches the consistency of a thick stew
8
Remove the pan from the heat. Add the garam masala, lemon juice and chopped fresh coriander, stirring well and adding butter (if preferred)
9
Toast the baps under a hot grill for 2-3 minutes
  • 6 plain baps
10
Divide the vegetables onto plates and serve immediately with the toasted baps
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Get in touch

Please sign in or register to send a comment to Great British Chefs.