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Winter Vegetable Pav Bhaji

★★★★★

5 from 1 review

Description

We use winter bounty of vegetables like celeriac, potatoes, japanese sweet potatoes, carrots and cauliflower to craft a seasonal pav bhaji

Ingredients

Scale
  • 5 * 0.5 cups of peeled and chopped winter vegetables which could be as follows:
  • 0.5 cups chopped and peeled potatoes
  • 0.5 cups chopped and peeled cauliflower
  • 0.5 cups chopped and peeled japanese sweet potato / yam / ratala
  • 0.5 cups chopped and peeled carrot
  • 0.5 cups chopped and peeled celery root
  • (if variety not available just substitute all with potatoes for a traditional pav bhaji)
  • 2 Tbsp vegetable oil
  • 2 cups finely diced onions
  • 1 cup finely diced bell peppers
  • 1 cup strained tomato puree made from fresh tomatoes
  • 0.5 cups ginger and garlic pureed with water to make 1 cup puree
  • 1 cup peas cooked in water and pureed
  • For Masala:
  • 2 tsp kashmirir red chili powder (use 1 tsp red chili powder if the sweeter and more colorful kashmiri chili powder is not available)
  • 2 tsp coriander
  • 1 tsp cumin
  • 2 inch cinnamon
  • 1 Mace
  • 1 tsp nutmeg powder/about quarter of fresh ground whole nutmeg
  • 8 white pepper corns
  • 2 cloves
  • 1 star anise
  • For Finishing:
  • 2 Tbsp Butter
  • 2 tsp kasuri methi
  • 1 tsp fennel
  • For garnish
  • 0.5 cup chopped onions
  • 0.5 cups chopped cilantro
  • 2 Tbsp butter
  • wedges of lime
  • For pav:
  • 2 dinner rolls per person
  • butter for toasting rolls on skillet

Instructions

  1. Steam the 5 cups of vegetables till cooked
  2. Mash the cooked vegetables
  3. Heat the vegetable oil in a large pan and sweat the onions without turning them brown
  4. After onions are cooked from sweating in oil add half the chopped peppers and sweat
  5. Add half the ginger garlic puree and cook on low-med heat
  6. Grind the masala spices in a spice or coffee grinder and add the powdered masala to the pan and mix, cooking slowly without burning the spices
  7. Add the peas puree, tomato puree and mix and cook covered on low heat
  8. Add the pureed vegetables and some water and cook covered on low heat
  9. Dilute the remaining ginger garlic puree with half cup water and every now and ten add a tea spoon of it throughout the further cooking process and also before serving as a seasoning. As always taste and season.
  10. Keep adding water as needed to keep the consistency of the bhaji flowing. If you serve it on a plate it should spread but not run away
  11. Season with salt and adjust with more red chili powder, cinnamon powder or nutmeg powder if needed. If it does not smell like pav bhaji you probably need some cinammon. If you need more heat then you probably need some chili powder and some more of the raw and diluted ginger garlic paste.
  12. Once the bhaji cooks and comes together do next steps before serving
  13. Heat 2 Tbsp butter till it melts and foams
  14. Toast kasuri methi and fennel in a pan on low heat till fragrant and crush or grind to make a powder
  15. Add the remaining peppers to the butter and sautee and add take the pan of the heat and mix in the fennel and kasuri methi powder
  16. Pour this over the bhaji and gently fold in, heating the bhaji on only warming heat till serving
  17. Adjust seasoning with some lime juice, raw ginger garlic paste, salt and then serve in a flat dish
  18. Top with some chopped onions and cilantro and a dollop or shaving of butter
  19. toast bread on skillet and serve besides the pav bhaji with a wedge of lime
  • Prep Time: 60 mins
  • Cook Time: 60 mins
  • Category: Entree
  • Cuisine: Indian

Find it online: https://www.breakingnaan.com/winter-vegetable-pav-bhaji/