Pav Bhaji
A vibrant Indian street food featuring a spiced vegetable curry served with buttered, toasted bread rolls. Build your own variation by swapping vegetables, proteins, and bread to suit your taste.
Ingredients
Method
Chop onion, garlic, ginger, potato, cauliflower, and tomato into small, uniform pieces so they cook evenly.
Heat coconut oil in a large skillet over medium-high heat. Add onion and sauté until softened and translucent, about 3–4 minutes.
Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add potato and cauliflower, stirring to coat with oil. Cook for 3–4 minutes to lightly soften.
Add diced tomato, peas, and vegetable broth. Bring to a simmer.
Stir in garam masala, paprika, turmeric, and ketchup. Reduce heat to medium and simmer for 15–20 minutes, stirring occasionally, until vegetables are very tender and flavors meld. The mixture should be chunky and slightly soupy.
Taste and adjust seasoning with salt and additional spices as desired. The bhaji should be flavorful and bold.
While the curry finishes, melt butter in a separate skillet over medium heat. Slice rolls in half lengthwise and place cut-side down in the butter. Toast until golden and crispy, about 2–3 minutes per batch.
Transfer the bhaji to a serving bowl and place toasted pav rolls on a plate. Serve with lemon wedges on the side. Diners dip or scoop the bhaji onto the bread and squeeze fresh lemon over.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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