Pav Bhaji Recipe - Great British Chefs

Main
easy
6
50 minutes

PT50M

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.

Discover more:

Share recipe

Ingredients

print recipe

shopping List

Metric

Imperial

Pav bhaji

2 large waxy potatoes
1 large onion, chopped
1 green chilli, chopped
2 tsp ginger-garlic paste
1/4 tsp ground turmeric
2 large vine tomatoes, chopped
1/4 tsp tomato paste
1 carrot, finely chopped
1 green pepper, chopped
3 tbsp of petit pois, frozen
200g of tinned cannellini beans
1/2 tsp garam masala
1/2 lemon, juice only
1 tbsp of coriander, chopped
6 plain baps
1 pinch of salt
2 tbsp of vegetable oil

print recipe

shopping List

Peel and cut the potatoes into chunks. Add to a large pan of cold water and bring to the boil

2 large waxy potatoes

Cook until tender, then drain and mash the potatoes. Set aside until required

Place a saucepan over a medium heat and add the oil. Once hot, add the onions and green chilli and sauté until translucent

2 tbsp of vegetable oil
1 large onion, chopped
1 green chilli, chopped

Add the ginger-garlic paste and ground turmeric, sauté for a further 2 minutes

2 tsp ginger-garlic paste
1/4 tsp ground turmeric

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

1 1/2 large vine tomatoes, chopped
1/4 tsp tomato paste

Mix in the carrots, peppers, petit pois and cannellini beans. Add a pinch of salt and cook for 5 minutes, stirring well

1 pinch of salt
1 carrot, finely chopped
3 tbsp of petit pois, frozen
200g of tinned cannellini beans
1 green pepper, chopped

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

2 large waxy potatoes, boiled and mashed
1/2 large vine tomato, chopped

Remove the pan from the heat. Add the garam masala, lemon juice and chopped fresh coriander, stirring well and adding butter (if preferred)

1/2 tsp garam masala
1/2 lemon, juice only
1 tbsp of coriander

Toast the baps under a hot grill for 2-3 minutes

6 plain baps

Divide the vegetables onto plates and serve immediately with the toasted baps

Discover more:

Share recipe

Alfred Prasad

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).