#Vegan Pav Bhaji. If you’re a fan of Indian street food, Pav Bhaji is definitely one to try! It is a thick vegetable curry (bhaji) cooked with spices and served with a toasted, buttery bread roll (pav). So yesterday was not without issues, while prepping for this dish I scalded my hand. My daughter was kind enough to cook this whole meal as I guided her on what to do, she’s my superstar ⭐️
300g Potatoes peeled, diced small
125g Cauliflower cut small
50g Peas (frozen)
50g Carrot peeled, chopped small
1 Tsp Cumin Seeds
1 Red Onion (chopped)
3 Cloves of Garlic (minced)
1/2 Tsp Ginger Paste
1 Green Chillies finely chopped (optional)
1 Tbsp Tomato Puree
3-4 Fresh Tomatoes (chopped or puréed)
1-2 Tbsp Beetroot Purée (Boiled and pureed) optional for a deep colour
1 Tsp Kashmiri Chilli Powder
1-2 Tbsp Pav Bhaji Masala (to taste)
1/4 Tsp Turmeric
Salt (to taste)
Sugar (to taste)
Juice of Fresh Lemon to taste
Fresh Coriander (to garnish) finely chopped
Red Onion (to garnish) finely chopped
Put vegetables in a pressure cooker add salt, turmeric and enough water to cover vegetables about half way. Cook for 4-5 whistles on a medium heat or until tender.
Once cooled, mash with the water and set aside.
Heat oil and butter (plant based). Add cumin seeds. Once browned, add onion and sauté until soft.
Add garlic, ginger and chilli. Fry for 1-2 minutes.
Add tomato purée, fresh tomatoes, beetroot puree, chilli powder, pav bhaji masala and turmeric. Put lid on and simmer for 10-15 minutes.
Add vegetables. Mix to combine. Add water to get desired consistency if needed.
Add salt and sugar to taste. Cook on a low heat for 20 minutes, stir occasionally. Increase cooking time if there is too much water.
Add the lemon juice and fresh coriander.
Top with butter and finely chopped red onion.
Serve hot with pan fried buttery pav.
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