Pav Bhaji is an aromatic spicy vegetable porridge popular as street food in India. With a little time and the right ingredients, you can make it at home too.
Pav Bhaji is a vegetarian street food made from different types of vegetables. Most of them are pounded, giving the dish a pasty consistency. Pav Bhaji owes its characteristic taste to a special blend of spices, Pav Bhaji Masala. You can get it in Asian shops, for example, or in well-stocked delicatessens.
Most pav bhaji recipes contain cauliflower as a base, potatoes and peas. However, the porridge can also be modified with seasonal vegetables to taste and is a good way to use up leftover vegetables, for example.
If possible, make sure the ingredients in Pav Bhaji are organic. This way you avoid harmful residues of synthetic materials pesticides or fertilizers get into your food. Incidentally, this also applies to spices, which are often contaminated with pollutants if they come from conventional production. You can read more about it in this article: Buy organic spices: the main brands and online stores.
Pav Bhaji: basic recipe for Indian vegetable porridge
(Photo: CC0 / Pixabay / blandinejoannic)
Pav Bhaji (Indian vegetable puree)
- Preparation: about 90 minutes
- Crowd: 4 serving(s)
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150g
cauliflower
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250g
potatoes
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1
carrot
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1 handle
Peas (frozen)
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2
Cloves of garlic
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2
small onions
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1
piece of ginger
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2
tomatoes
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2
peppers
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1 tbsp
oil
-
2 teaspoons
cumin
-
2 teaspoons
Turmeric
-
4 teaspoons
Pav Bhaji Masala (spice mix)
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1 tbsp
vegan margarine
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1
half a lime
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Wash cauliflower, potatoes and carrots. Clean the cauliflower and cut it into florets. Peel the potatoes and the carrot and cut them into cubes.
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Cook the cauliflower, potatoes and carrot in salted water until cooked. It takes about 20-25 minutes. Do not add the peas until a few minutes before the end of cooking. They take less time to cook.
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Drain the cooked vegetables in a colander. Set it aside to cool first.
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Peel and chop the garlic, onion and ginger.
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Wash and clean the tomatoes and peppers. Cut them into thin cubes.
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Heat the oil in a large skillet or wok. First briefly sauté the garlic, ginger and cumin.
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Then add the onion, turmeric and pav bhaji masala and mix the spices well.
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Add the diced tomatoes and peppers to the skillet. Then cook everything with the lid closed and over medium heat for five minutes. Meanwhile, mash the cooked vegetables into a pasty mass.
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Add the vegetable purée to the skillet and mix evenly with the other ingredients. Let everything cook for another five minutes.
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Finally, add 1 tablespoon of vegan margarine and the juice of half a lime. Stir in margarine until dissolved. Then turn off the heat and let the pav bhaji sit for a bit before serving.
This is how you can serve pav bhaji
(Photo: CC0/Pixabay/sarangib)
Pav, a soft Indian white bread, is traditionally served with Pav Bhaji. But you can also do conventional White bread or homemade Naan bread serve with.
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