Description
This recipe is healthier than most because there’s not much oil/vegan butter used! And there are more veggies hidden in it compared to other Pav Bhajis…but I promise you, it still tastes INCREDIBLE… if not better than others.
Ingredients
Units
Scale
- 1 cup chopped carrots
- 3 cups chopped potatoes
- 1 cup chopped aubergine
- 1 tbsp diced beetroot
- 3/4 cup chopped cauliflower
- 1/2 cup chopped broccoli
- 1/2 cup frozen peas
- 2 cups chopped tomatoes (pureed)
- 2 tbsp oil
- 1 tsp cumin
- 1 1/2 cups diced onions
- 1/3 cup diced green pepper
- 1/3 cup diced red pepper
- 2 green chilies
- 1 tbsp kashmiri chili power
- 1/2 tsp ground turmeric
- 4–5 garlic cloves
- 1/2 tbsp pink salt
- 3 tbsp pav bhaji masala
- 1/3 cup chopped coriander
- 2 tbsp lemon juice
- 1 tsp brown sugar
- 1 3/4 cup water
Other
- 12 soft rolls
- vegan butter/margarine
- fresh coriander (for sprinkling over rolls)
- pav bhaji masala (for sprinkling over rolls)
Instructions
- Steam the potatoes, carrots, beetroot, aubergine, peas, cauilflower and broccoli for 25 minutes or until soft.
- Heat oil over medium heat. Add cumin, heat until fragrant. Add onions and saute until translucent. Add the peppers and sauté for 2-3 minutes. Sauté the green chillies, chilli powder, turmeric and garlic for 1 minute.
- Add pureed tomatoes and salt, cook for 5-6 minutes. Add the steamed vegetables, mash and cook for 1-2 minutes. Add pav bhaji masala, mash and cook for 4 minutes. Add chopped coriander, lemon juice, brown sugar and 1 cup water, mash and cook for 3 minutes.
- If the bhaji thickens add 3/4 Cup water. Once heated and mashed it's done!
- For the bread rolls aka pav – on both sides, spread vegan butter on buns with a sprinkle of pav bhaji masala and fresh coriander. Toast both sides until golden.
- Serve with onions, coriander, lemon. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 400