Скачать или смотреть Pav bhaji

Pav bhaji and pani puri are the two Indian street foods that I run to as soon as I get off the plane. My mum has learnt to perfect both of them for me and so you can enjoy them too!

Note! We do use a lot of oil for this dish, this helps fry all the spices and make it feel like the real street food. But if you want this as a more everyday meal reduce the oil to a 2 tbsp instead :)

3 potatoes (approx 400g), peeled and roughly chopped
1/2 large head cauliflower (approx 400g), roughly chopped
1 aubergine (approx 300g), roughly chopped
2 large onions, chopped
400g tinned tomatoes (plum / chopped)
7 garlic cloves
4 green chillies
5cm knob of ginger
½ tsp cumin seeds
1-2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1 tsp garam masala
2 tsp pav bhaji mix (my mum likes the mangal brand ), optional
1 tsp salt
½ lemon
Large handful coriander

To serve
Soft bread rolls
Butter
Garlic chutney
Red onion
Lemon

Add the potatoes, cauliflower and aubergine to a pressure cooker with 200ml of water and book for 15 mins until completely cooked down to a mush. Alternatively, boil with a lid on for 20-30 mins until very very soft.

Blend up the tinned tomatoes, chillies, ginger and garlic

Add 75ml of vegetable oil to a large pan and add the cumin seeds. When they are sizzling add the onions and cook on medium-high until lightly browned

Tip in the blended tomato mix and the ground spices (not the pav bhaji mix) and salt, then cook for 15 mins until the oil has split from the pan.

Mash up the veggies with boiling water and with a potato mashed and pour into the curry base.

Mix well and bring to a bubble. Add the pav bhaji mix, juice of half a lemon and coriander, and season with salt.

To serve heat up the buns generously with butter.

Finely chop the red onion and squeeze of lemon juice.