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Pav Bhaji from New Indian Basics
made with Arvinda's Curry Masala
NOTE: This recipe is excerpted from our award-winning cookbook New Indian Basics, and has been adapted to use Arvinda’s Curry Masala. This Mumbai street-food specialty—a mashed vegetable curry (the bhaji) with a ghee-toasted soft bun (pav)—is love at first bite, guaranteed.
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- Prep Time
25 min - Cook Time
45 min - Serves
2 to 4
| BHAJI | |
| 4 | medium Russet potatoes, peeled and finely chopped |
| 1⁄4 | small cauliflower, finely chopped |
| 1 CUP | finely chopped fresh green beans |
| 1 | red bell pepper, finely chopped |
| 1½ CUPS | water, plus extra if necessary |
| 2 TSP. | sea salt, divided, plus extra to taste |
| 3 TBSP. | salted butter |
| 1 CUP | finely chopped onions |
| 2 | ripe tomatoes, finely chopped |
| 1⁄2 CUP | unsalted crushed tomatoes |
| 1½ TBSP. | ARVINDA’S CURRY MASALA |
| 1 TBSP. | ARVINDA’S GARAM MASALA |
| PAVS | |
| 8 | white dinner rolls OR soft buns |
| 1⁄4 CUP | salted butter |
| GARNISHES | |
Salted butter | |
Red onion, finely chopped | |
Fresh cilantro, finely chopped | |
Lemon wedges | |
FOR THE BHAJI: In a large pot, combine the potatoes, cauliflower, beans, red peppers, water, and 1 teaspoon of salt. Be sure there is enough water to cover the vegetables, adding more if necessary. Cook on medium-high heat for 25 minutes or until very soft. Drain any excess water.
In a medium tawa, wok, or non-stick pan on medium-high heat, melt the butter. Add the onions and fry until softened and light golden brown, 5 to 10 minutes. Reduce the heat to medium and add the fresh tomatoes and crushed tomatoes and stir.
Sprinkle in ARVINDA’S CURRY MASALA, ARVINDA’S GARAM MASALA, and remaining 1 teaspoon salt. Stir to combine. Mix well and cook for a couple of minutes.
Add the cooked vegetables and, using a potato masher or flat utensil, mash the vegetables until smooth. Cook for 10 minutes, until all the ingredients are combined. Add a little water if necessary to make a soft vegetable curry (bhaji). The bhaji shouldn’t be too watery or runny, but neither should it be overly thick and dry. Add salt to taste.
FOR THE PAVS: Slice the buns (pavs) in half, leaving one edge attached. Apply a generous amount of butter on each and toast in a frying pan until they are crisp and golden brown.
To serve, spoon hot bhaji into individual bowls. Serve with a toasted pav on the side. Add a pat of butter as a garnish on top, red onions and cilantro to taste, and a lemon wedge on the side. Add a squeeze of lemon to every bite.
NOTE: Pav bhaji is meant to be eaten with your hands! Break off a piece of the pav and dip it into the bhaji and pop it into your mouth! Choose a pillowy, soft bun or dinner roll to serve with this delicious curry.
