Pav Bhaji
Pav Bhaji
Pav Bhaji is a type of fast food/street food from Mumbai. “Pav” means bread and “bhaji” means vegetables, so it’s a dish of mashed-up vegetables with bread. It’s usually loaded with fat and salt and is generally cooked in butter and served with butter, but my guilt-free, plant-based version tastes just as delicious and even has some greens!
Ingredients
- 1 head cauliflower
- 1 potato, (large, chopped)
- 2 tablespoons coconut oil
- 1 tablespoon cumin seeds
- 1 red onion, (chopped, divided)
- 1 cup carrots, (diced)
- 2 tomatoes, (chopped)
- 1 green bell pepper, (chopped)
- 1 cup green beans, (chopped)
- 1 tablespoon ginger, (grated)
- 2 teaspoons pav bhaji masala
- 1 cup kale leaves, (chopped)
- 1 tablespoon cilantro or coriander, (chopped)
- Salt, (to taste)
- 1/2 lime
- 6 burger buns, (whole wheat)
Instructions
- In large pot, bring water to a boil.
- Cut cauliflower into small pieces and add to boiling water, then boil until cauliflower is tender (about 5 minutes). Drain and set aside.
- Peel and cube potatoes then set them in a large saucepan or pot. Add enough water to cover the tops of potatoes and 1/2 to 1 teaspoon salt to water. Bring to a boil.
- Reduce heat to medium-low. Cover pot with lid and cook potatoes until tender (about 15 minutes, use a fork to test). Drain potatoes in a colander and set aside.
- In a large pan, heat coconut oil, then add cumin seeds and let crackle.
- Add chopped onion, saving 1 tablespoon for garnish. Once the onion is translucent, add carrots and cook for 5 minutes.
- Add tomatoes, green bell peppers, green beans, ginger, 2 teaspoons pav bhaji masala, and salt to taste. Mix well and cook for another 5-10 minutes.
- Add boiled cauliflower and potato. Using a potato masher, mash everything into a mushy paste and cook until all water dries out.
- Turn the heat off. Add the kale leaves, and lime juice, and mix well. Cover the pan with a lid and cook for 5 minutes.
- Serve with whole wheat buns and garnish with chopped raw onions, cilantro, and lime wedge.
BON APPÉTIT!
Note: Here is a link to the pav bhaji masala I like to use.
