Pav Bhaji

Mumbai’s famous street food: buttery spiced mashed vegetables with toasted buns.

Prep: 15 min · Cook: 35 min · Serves: 4

Ingredients

• 2 medium russet potatoes, peeled and cubed
• 1 1/2 cups cauliflower florets
• 1/2 cup frozen green peas
• 4 tablespoons butter, divided, plus more for the buns
• 1 large yellow onion, finely chopped, divided
• 1 green bell pepper, finely chopped
• 1 tablespoon ginger-garlic paste
• 3 medium tomatoes, finely chopped
• 2 tablespoons pav bhaji masala
• 1 teaspoon paprika
• 1 1/4 teaspoons kosher salt
• 1 cup water, as needed
• 1 tablespoon lemon juice
• 8 soft dinner rolls or slider buns
• Chopped fresh cilantro and lemon wedges

Instructions

1. Boil the potatoes and cauliflower in salted water for 12 to 15 minutes, until very soft. Add the peas for the last 2 minutes. Drain and mash roughly.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Cook three-quarters of the onion and the bell pepper for 6 minutes.
3. Add the ginger-garlic paste for 1 minute. Add the tomatoes, pav bhaji masala, paprika and salt. Cook for 8 minutes, until pulpy.
4. Add the mashed vegetables and water. Mash everything together in the pan and simmer for 10 minutes, until thick and smooth.
5. Stir in the lemon juice and remaining butter.
6. Split the buns, butter the cut sides and toast in a skillet until golden.
7. Serve the bhaji topped with the remaining raw onion, cilantro and a lemon wedge, with the buns alongside.

Tip: Pav bhaji masala is sold at Indian grocery stores and online. In a pinch, use 1 tablespoon garam masala plus 1 teaspoon each ground cumin and ground coriander.

Image prompt: Photorealistic food photography of a plate of pav bhaji, thick orange-red mashed vegetable curry topped with butter, chopped onion and cilantro, with buttered toasted buns and a lemon wedge. Soft natural window light, 45-degree angle, shallow depth of field, highly detailed, no text, no hands.