Ingredients

2 tablespoons of neutral oil

2 tablespoon of butter (omit if a healthier version is desired or if vegan)

6 ounces onions – chopped fine

6 ounces green bell pepper – chopped fine

2-3 cloves garlic – minced

1 inch piece of ginger – chopped fine or grated

4-6 roma tomatoes – chopped

2 teaspoons ground cumin seeds

2 teaspoons ground coriander

1/2 teaspoon red chili powder (or to taste)

1/2 teaspoon ground turmeric

3 tablespoons pav bhaji masala **

1 teaspoon amchur powder (dried mango powder) – optional

2 cups cauliflower – stem and leaves removed, chopped into large chunks, and steamed until cooked

2 medium Yukon gold potatoes or equivalent amount of sweet potato – rinsed and chopped in half (peeling is optional) and either steamed or boiled until cooked

1 carrot – grated

1/2 cup raw beets, grated

1/2 cup frozen green peas

1/2 cup frozen roasted corn

1 tablespoon tomato paste (Optional)

juice of 1 lemon

salt to taste

2 tablespoons chopped cilantro – use leaves and tender stems

Garnishes and sides

Buns – hamburger, brioche or potato will work well. If you can get your hands on Laadi Pav – the traditional bun used with this dish, all the better

finely chopped onions

finely chopped cilantro

finely chopped green chili

lemon wedges

chaat masala

Method

1. Heat butter and oil in a large wok or frying pan on medium high heat. When hot, add cumin seeds. Once cumin seeds sizzle, add onions and green peppers. Saute until onions are slightly golden on the edges. Add garlic and ginger. Stir and cook for another minute.
2. Now add tomatoes. Stir well and allow tomato mixture to cook until thoroughly softened and reduced in volume. This should take about 8-10 minutes – continue stirring and mashing with the back of the spoon, When finished, the tomatoes should release some of the oil
3. Add green bell pepper, shredded carrots corn, peas and grated beets. Mix well.
4. Add dry spices – ground cumin, ground coriander, chili powder, turmeric, pav bhaji masala, amchur powder. Mix spices to incorporate thoroughly.
5. Add cooked cauliflower and potatoes to the tomato/onion mixture. Mash until well incorporated.
6. Add any other vegetables you are choose to use. Mix well.
7. Add tomato paste if using. Stir and then add salt, lemon juice, and cilantro. Mix well.
8. Split hamburger buns, butter the insides.
9. Heat a griddle and place the buns, buttered side down on to hot griddle. Flatten with the back of a spatula and cook until golden brown and toasted.
10. Serve Pav Bhaji warm, garnished with you choice of toppings, alongside the toasted hamburger buns.

Notes:

• I use Badshah Brand Pav Bhaji masala and Chaat masala – there are other brands available, but I find this one suits my tastes the best.
• I usually add tomato paste if my tomatoes are out of season – the paste gives a bit more flavor to the dish.
• Sometimes I will substitute the Yukon gold potatoes with sweet potatoes. It really depends on what I have at home.
• In the video, I forgot to add butter up front and the garlic/ginger after onions were softened.