Pav Bhaji Masala – heavenly ❤️ – Home Cooking for everyone.

I spotted this recipe on Instagram from an Indian cooking influencer and I was instantly fascinated by its simplicity and the overall concept. The following evening I took a stroll around to a local Indian deli that’s popped up on the housing estate behind me ( quite a random place for kind of authentic shop to pop up). Whilst viewing the aisles I spotted the spice mix which was used by the influencer, that was it, I was having a go the following evening as I was cooking for myself….the dish itself created three evening meals.

Ingredients-

3 heaped tsp of Baj Bhaji masala, a whole cauliflower cut into small bite size florets for cooking, 2 or 3 potatoes peeled and cut into bite size pieces, 2/3 carrots peeled and diced, a cup of frozen peas, 2 tbsp of rapeseed oil, 1 large knob of butter, 1 onion finely diced, 2 heaped tbsp of garlic & ginger paste, salt, tin of chopped tomatoes, 2 tbsp of tomato purée, 1 tsp of Kashmiri chilli powder, diced small pepper, 2 tbsp of dried fenugreek leaves, 1 tsp of garam masala, handful of chopped coriander.

Method –

Place all of your chopped vegetables in a large pan, cover with enough water & 1 large heaped tsp of the pav bhaji masala plus a pinch of salt and bring to the boil. Cook until all the vegetables and nice and tender then put aside.

Heat the rapeseed oil along with the butter in a heavy based pan.

Once the butter has melted and the pan is nice & hot add the diced onion, fry for 3/5 minutes until it becomes nice and translucent then add in the garlic & ginger paste, stir cooking this out for 30 seconds.

Once your kitchen smells all garlicky add the chopped tomatoes…..

Followed by the tomato purée….

Give the pan a good stir for a couple of minutes. Add 2 heaped tsps of the pav bhaji masala along with 1 tsp of Kashmiri chilli powder plus another pinch of salt and the diced small pepper. Stir the pan then allow it to come to a simmer for 3/5 minutes.