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Ingredients Jump to Instructions ↓

  1. 1 large potato (230g), peeled and cubed into 3cm (1 in) chunks

  2. 1 carrot (100g), peeled and cubed into 3cm (1 in) chunks

  3. 1 medium sweet potato (180g), peeled and cubed into 3cm (1 in) chunks

  4. 200g fresh tomatoes, sliced into 3cm (1 in) pieces

  5. 200g cauliflower, broken into florets

  6. 1 red pepper (100g), sliced into 3cm (1 in) pieces

  7. 3 dried Kashmiri chillies (or hot red chillies)

  8. 250ml water

  9. 6 tbsp concentrated tomato puree

  10. 1 tsp ground fennel seeds

  11. 1 tsp ground green cardamom seeds

  12. 1/4; tsp dried fenugreek (kasoori methi)

  13. 1 tsp ground black cardamom seeds

  14. 2 tsp garam masala

  15. 1 tbsp lemon juice

  16. 3 tsp salt or to taste

  17. 1 tbsp sugar

  18. 1 tbsp ground cumin seeds

  19. 1 tbsp ground coriander seeds

  20. 3 tbsp sunflower or vegetable oil

  21. 1 large onion (200g), pureed

  22. 4 cloves garlic, minced

  23. 1 tbsp ginger, minced

  24. 4-5 tbsp butter

  25. Handful chopped coriander

  26. Handful chopped red onions to garnish

  27. White bread rolls, sliced

Instructions Jump to Ingredients ↑

  1. Pau Bhaji Add the potatoes, sweet potatoes, carrots, red peppers, cauliflower, tomatoes and red chillies to a pressure cooker filled with 250ml boiling water. Cook over a medium flame for 10 minutes. Alternatively, if you don't have a pressure cooker, boil the vegetables for 15-20 minutes or until very tender reserving the cooking liquid.

  2. Coarsely blend the vegetables with a hand blender or in a food processor. Set aside.

  3. Heat the oil in a large non-stick pan and add the onions, garlic and ginger. Cook on a high heat for 5 minutes, stirring constantly. Add the tomato puree and continue to cook for a further 5 minutes.

  4. Add the remaining ingredients except the butter, coriander and red onions and cook for around 20 minutes, adding water if the curry becomes dry. It is said that the longer you cook the bhaji, the more delicious it becomes.

  5. Stir in 2 tbsp butter and set aside.

  6. In a large non-stick frying pan, heat the butter and lightly fry the bread rolls on both sides until golden and crisp.

  7. To serve, stir in the coriander and garnish the curry with chopped red onions and butter. Serve with the golden toasted bread.

  8. Note: Pau Bhaji (or Pav Bhaji) is a popular Indian street snack from Maharashtra. It is popular among locals and tourists in fast-paced cities like Mumbai. Pau (the Portugese word for 'bread' was adopted by Indians during the colonial era. 'Bhaji' in this sense refers to the spicy curried vegetables served alongside buttery toasted bread.

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