Prabs Pow Wow Bhaji
Source: Prabs
Servings: 4
Time: 1.5 hours
ingredients
2 medium sized beafsteak tomatoes
3 small potatoes or 2 medium potatoes
1 yellow onion
1/2 carrot
1/2 cup frozen peas
1/2 cup small chopped cauliflower
4 pavs (dinner rolls or burger buns (I'm using whole wheat))
1 inch thick ginger
2 tbsp olive oil
1/2 green pepper
2 serrano chillies (**skip this or moderate it if you don't want to be very spicy)
2 tsp dhania
2 tsp red chilli powder
1 tsp dhani
1 large cut in half lemon
salt to taste
chopped coriander leaves (for garnish)
Servings: 4
Time: 1.5 hours
ingredients
2 medium sized beafsteak tomatoes
3 small potatoes or 2 medium potatoes
1 yellow onion
1/2 carrot
1/2 cup frozen peas
1/2 cup small chopped cauliflower
4 pavs (dinner rolls or burger buns (I'm using whole wheat))
1 inch thick ginger
2 tbsp olive oil
1/2 green pepper
2 serrano chillies (**skip this or moderate it if you don't want to be very spicy)
2 tsp dhania
2 tsp red chilli powder
1 tsp dhani
1 large cut in half lemon
salt to taste
chopped coriander leaves (for garnish)
method
- dice green pepper, carrots, and cauliflower
- boil potatoes
- throw in dhania
- steam the green pepper, carrots and cauliflower
- while they are steaming, peel the skin off the tomatoes and dice them
- dice onions, green chillies and ginger (set aside a small amount of chillies and onions for garnish)
- once the potatoes are boiled, splash them for a second with cold water and peel off the skin
- roughly mash the potatoes in a bowl, leaving some pieces chunky
- mix in the steam veggies with the potatoes
- in a non-stick pan on medium heat, fry onions in 2 tablespoons of olive oil until they are golden brown
- add green chillies, and 1 tsp dhania and cook for a minute
- add the mashed potato mixture, peas, and half of the diced tomatoes for a minute
- add salt to taste red chilli powder, another tsp dhania, garam masala, and cook for another minute
- add 3/4 cup of water; remaining tomatoes, half the juice of the lemon, add more salt or chilli powder according to your preference
- cover the pan halfway and cook under medium heat; stir occasionally
- should be done in 10 minutes, with a chunky gravy consistency
- transfer the dish in a bowl, and use the same pan to toast the pavs; to toast them add a drizzle of oil oil first and face them down on the pan for a minute or so
- serve the bhaji with a wedge of a lemon, and sprinkle onions and some fresh coriander leaves on top; and of course with your toasted pavs on the side; enjoy!
- dice green pepper, carrots, and cauliflower
- boil potatoes
- throw in dhania
- steam the green pepper, carrots and cauliflower
- while they are steaming, peel the skin off the tomatoes and dice them
- dice onions, green chillies and ginger (set aside a small amount of chillies and onions for garnish)
- once the potatoes are boiled, splash them for a second with cold water and peel off the skin
- roughly mash the potatoes in a bowl, leaving some pieces chunky
- mix in the steam veggies with the potatoes
- in a non-stick pan on medium heat, fry onions in 2 tablespoons of olive oil until they are golden brown
- add green chillies, and 1 tsp dhania and cook for a minute
- add the mashed potato mixture, peas, and half of the diced tomatoes for a minute
- add salt to taste red chilli powder, another tsp dhania, garam masala, and cook for another minute
- add 3/4 cup of water; remaining tomatoes, half the juice of the lemon, add more salt or chilli powder according to your preference
- cover the pan halfway and cook under medium heat; stir occasionally
- should be done in 10 minutes, with a chunky gravy consistency
- transfer the dish in a bowl, and use the same pan to toast the pavs; to toast them add a drizzle of oil oil first and face them down on the pan for a minute or so
- serve the bhaji with a wedge of a lemon, and sprinkle onions and some fresh coriander leaves on top; and of course with your toasted pavs on the side; enjoy!
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