Pav Bhaji is a type of fast food/street food from Mumbai. “Pav” means bread and “bhaji” means vegetables, so it’s really 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!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Allergens: Wheat
- Servings: 6
- 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)
In large pot, bring water to boil.
Cut cauliflower into small pieces and add to boiling water, then boil until cauliflower is tender (about 5 minutes). Drain and set aside.
In meantime, bring potatoes to boil by peeling and cubing potatoes then setting in large saucepan or pot. Add enough water to cover tops of potatoes and 1/2 to 1 teaspoon salt to water.
Turn burner on high and bring water to boil, then reduce heat to medium-low.
Cover pot with lid and cook potatoes in gently boiling water until tender (about 15 minutes). Use fork to test if tender enough. Drain potatoes in colander and set aside.
In large pan, heat coconut oil, then add cumin seeds and let crackle.
Add chopped onion, saving 1 tablespoon for garnish. Once onions are 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, then using potato masher and mash everything into mushy paste and cook until all water dries out.
Turn heat off, add kale leaves and lime juice, mix well, and cover pan with lid. Let kale leaves cook for 5 minutes.
Serve with whole wheat buns and garnish with chopped raw onions, cilantro, and lime wedge.
Note: Here is a link to the pav bhaji masala I like to use.