Homestyle Bombay Pav Bhaji

This amazing dish used to be my favourite brunch while growing up and I used to have it multiple times a week! There's so much to love in this dish like potatoes, my favourite vegetable, lots and lots of tomatoes, and the flavour and spiciness brought from fragrant spices. This version does not have many vegetables as this dish is originally supposed to since I really hated every vegetable except potatoes and peas. I'll be posting a more traditional Bombay pav bhaji in the future for those who want to try the traditional version so stay tuned. Until then, enjoy my favourite breakfast!



Ingredients
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp cumin seed
  • 1 medium onion chopped
  • Finely diced 2 inch piece of ginger 
  • 3 minced cloves of garlic
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 4 medium tomatoes chopped
  • 2 tsp red chilli powder (or to taste)
  • Salt to taste
  • 3-4 green chilies
  • 1 tbsp pav bhaji masala 
  • 4 medium boiled and peeled potatoes 
  • Buns
Instructions

  1. Heat oil and half the butter on medium heat in a deep skillet. 
  2. Add in the cumin seeds and when they become aromatic and change colour, add in the onions and cook until soft.
  3. Add in the ginger and garlic and cook for a few more minutes until aromatic.
  4. Add in the ground coriander, ground cumin and turmeric. Mix and cook for 2-3 minutes.
  5. Add in the tomatoes, green chillis, 1/2 tsp salt and the red chilli powder. Mix and cook until the tomatoes are cooked down and most of their moisture has evaporated. 
  6. Add the pav bhaji masala and cook for 2-3 more minutes. 
  7. Crush the potatoes with your hands as you are putting them into your skillet. Stir well while mashing the potatoes with the back of your spatula/wooden spoon and cook for 2-3 minutes. Add in the water 1/2 cup of water at a time while mixing well until you get a liquidy consistency. Reduce the heat to medium-low and add the rest of the butter. Simmer until the bhaji starts to become thicker. 
  8. With a potato masher, break down the potatoes until the bhaji has a smooth consistency. 
  9. Taste for seasoning and take it off the heat. Your bhaji is ready. 
  10. To toast the buns, heat a pan on medium heat. Butter the buns and toast them until crispy and slightly brown. Enjoy with some fresh slices of green onion, chilis, cilantro and lime juice :) 

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