Vegetables Pav Bhaji 5.0 (2) 4 Reviews Pav bhaji is a classic Indian street food of lightly spicy mashed-vegetable-and-tomato sauce seasoned with warming spices, serrano chiles, and ginger. Served with buttery, toasted rolls, it’s hearty enough to stand in for a full meal. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restauranter and cookbook author. She has served as the Executive Chef of several notable restaurants in Chicago, Nashville, and New York, and is featured on the Food Network's Chopped television show as a judge. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Total Time: 1 hrs 10 mins Yield: 6 Ingredients 1 1/2 cups coarsely chopped cauliflower florets 1 1/2 cups chopped green bell pepper 1 1/2 cups chopped carrots 1 cup chopped green cabbage 1 cup fresh or thawed frozen English peas 1 cup chopped peeled russet potato 6 1/2 cups water, divided, plus more if needed 2 tablespoons pav bhaji masala (such as MDH), divided 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste 1 1/4 cups unsalted butter (10 ounce), divided 1 1/2 cups chopped red onion, plus more for garnish 1 tablespoon finely chopped garlic 1 tablespoon finely chopped peeled fresh ginger 2 cups chopped tomatoes 2 teaspoons finely chopped fresh serrano chile 1/2 cup tomato paste 2 teaspoons Kashmiri red chile powder or Hungarian hot paprika 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh cilantro leaves and tender stems, plus more for garnish 12 Soft dinner rolls (such as Martin’s Dinner Potato Rolls or King’s Hawaiian Original Hawaiian Sweet Rolls), split, buttered, and toasted Directions Place cauliflower, bell pepper, carrots, cabbage, peas, potato, 6 cups water, 1 tablespoon pav bhaji masala, and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until vegetables are very tender, about 15 minutes. Drain; set aside. Melt 3/4 cup plus 2 tablespoons butter in a large, deep skillet over medium-high until butter is bubbling. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Stir in tomatoes, serrano chile, and remaining 1/2 cup water; cook, stirring occasionally, 3 minutes. Stir in tomato paste, red chile powder, and remaining 1 tablespoon pav bhaji masala; cook, stirring constantly, until mixture is the consistency of chunky tomato sauce, about 1 minute. Remove from heat. Add drained cauliflower mixture; mash using a potato masher until mixture resembles the consistency of chili, adding water as needed to loosen. Stir lemon juice, cilantro, and remaining 3/4 teaspoon salt into vegetable mixture in skillet. Cook over medium, stirring often, until mixture is warmed through, about 4 minutes. Season to taste with salt. Divide among 6 bowls; top each with 1 tablespoon butter. Garnish with additional red onion and cilantro, and serve with dinner rolls. Make Ahead Bhaji vegetable mixture can be covered and chilled up to 2 days. Suggested Pairing Fresh, zesty rosé. Rate it Print