morsels45

morsels45 said

Pav bhaji

Mashed vegetables, far too much butter, and a bun to push it around with.

Pav bhaji
Photo: Rupali Banarase, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pav bhaji

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The stall version

40 minutes · serves 4 · Easy

What you need

  • 3 potatoes, boiled
  • 1 cauliflower, small, boiled
  • 150g peas
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 1 green pepper
  • 3 tbsp pav bhaji masala
  • 80g butter
  • 8 soft rolls
  • Lemon

What you do

  1. 1Melt half the butter and fry the onion until soft, keeping back a handful raw for the top.
  2. 2Pepper in, then the tomatoes, cooked until they lose their shape entirely.
  3. 3Masala and salt, then all the boiled vegetables, and now mash — properly, with a masher, for a good five minutes, adding splashes of water.
  4. 4Simmer 10 minutes. It should be thick and orange and a bit rough.
  5. 5Split the rolls, fry them cut-side down in the rest of the butter until gold, and serve with raw onion and lemon.

With what you have

25 minutes · serves 2 · Very easy

What you need

  • 2 potatoes
  • 200g frozen mixed vegetables
  • 1 onion
  • 1 tin chopped tomatoes
  • 2 tbsp pav bhaji masala
  • Butter
  • Rolls

What you do

  1. 1Boil the potatoes and vegetables until very soft.
  2. 2Fry the onion in butter, add tomatoes and masala, cook 10 minutes.
  3. 3Everything in, mashed hard, loosened with water. Fry the rolls in butter.