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India: Pav Bhaji

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Ingredients

Adjust Servings:
7 oz Potatoes yukon gold, red or white
3 Tbsp butter unsalted
2 large yellow onion chopped
4 Tbsp garlic minced
2" piece ginger peeled and grated
2 medium (1 lb) eggplant cut into 1" cubes
14 oz strained tomatoes such as Pomi
1 Tbsp tomato paste
1 Tbsp cumin
2 tsp coriander
1 tsp Garam Masala
1/4 tsp tumeric
1/2 tsp amchur powder
1 1/2 tsp Kosher Salt
1 tsp chili powder
1/2 head (9 oz) Cauliflower florets only
To Serve
8 potato rolls
cilantro
2 lemon cut into wedges

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India: Pav Bhaji

Cuisine:

Ingredients

  • To Serve

Directions

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A popular street food in Mumbai, pav bhaji is a spicy vegetable curry (bhaji) served atop a well buttered bread roll (pav).  The dish originated in the 1850’s as a fast lunchtime dish for textile mill workers and is now served from street carts and in fine dining restaurants alike.  I thought it would be a good alternative to the traditional wings and nachos served on Superbowl Sunday! While it was certainly better than the standard greasy fair, I have to admit I wasn’t blown away by this dish.  Despite its abundance of spice, it didn’t stick out to me as particularly unique.  A bit disappointing given the abundance of potential in Indian cuisine, but I do look forward to eating these healthy leftovers… perhaps stuffed inside a sweet potato!

Recipe Source: Made in India (Cookbook)

Steps

1
Done

Roughly chop potatoes. Boil for 10 minutes, or until tender. Drain, mash and set aside.

2
Done

Melt the butter over medium heat in a large dutch oven. Add the onions and cook for 8-10 minutes, until soft. Add garlic and ginger and stir well.

3
Done

After a minute or so, stir in eggplants and cover; cook until soft, about 10 minutes, stirring every now and then.

4
Done

Add the strained tomatoes and tomato paste and cook for another 5-7 minutes.

5
Done

Add cumin, coriander, garam masala, turmeric, chili powder, amchur powder and salt. Stir in mashed potato and cauliflower and mix. Cover and cook for about 10 minutes until soft.

6
Done

Taste and adjust seasoning. Use a potato masher or fork to mash until the consistency is somewhere between mashed potato and a thick pasta sauce.

7
Done

Serve on toasted potato rolls slathered generously in butter. Put a layer of pav bhaji in the middle of each roll and top with cilantro and a squeeze of lemon juice.

Johanna

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