Ingredients
Equipment
Method
- Place the peeled potatoes, cauliflower florets, and a pinch of turmeric in a large pot filled with water. Bring to a boil over medium heat and cook for 15 to 20 minutes, or until the potatoes are tender and a fork slides in easily.
- Drain the cooked vegetables thoroughly, then mash them together and set aside.
- Heat the vegetable oil in a deep pan over medium heat. Add the chopped red onion and green bell pepper, and sauté for about 3 minutes until they are golden brown.
- Stir in the ginger paste and minced garlic, cooking for about 30 seconds until aromatic.
- Add the pureed tomatoes to the pan, deglazing any browned bits, and cook on high heat for 3 minutes.
- Mix in the mashed potato and cauliflower mixture along with the frozen peas, pav bhaji masala, and 1 to 1.5 cups of water (as needed). Stir to combine everything well.
- Mash the mixture again using the back of a spoon or potato masher until the bhaji is smooth and fluid but not watery.
- Let the bhaji cook on medium heat, stirring regularly, for about 5 minutes until the vegetables and spices are well blended.
- While the bhaji simmers, toast the dinner rolls on a hot pan or in a toaster with salted vegan butter until golden and crisp.
- Serve the warm bhaji in bowls, topped with a pat of butter, accompanied by the toasted pav, sliced onion, extra chopped cilantro, and lemon wedges on the side.
Notes
If you can't find pav, use soft white dinner rolls or slider buns for similar results—avoid crusty bread. Leftover bhaji keeps well in the refrigerator for up to four days and tastes even better the next day. Freeze extra bhaji for up to two months in an airtight container; thaw in the fridge before reheating. Toast rolls fresh for best texture, as they lose crispness quickly. Carrots or beans can supplement vegetables, but the classic mix delivers the most authentic taste.