Pav bhaji

PT50M

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Ingredients

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Pav bhaji

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
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