Pav bhaji
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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
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Ingredients
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
SAVE RECIPE
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
- 2 tbsp of vegetable oil
- 1 large onion, chopped
- 1 green chilli, chopped
4
Add the ginger-garlic paste and ground turmeric, sauté for a further 2 minutes
- 2 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
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
- 1 1/2 large vine tomatoes, chopped
- 1/4 tsp tomato paste
6
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
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
- 2 large waxy potatoes, boiled and mashed
- 1/2 large vine tomato, chopped
8
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
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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