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Mashed Vegetable Curry with Toasted Buns (Pav Bhaji)

Mashed Vegetable Curry with Toasted Buns (Pav Bhaji)

By Calvin CoxNovember 10, 2021

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

Pav bhaji, a much-loved fast food in India, is like a vegetarian sloppy Joe. Fragrantly spiced cooked vegetables are mashed to a chunky pulp and served with buttered pav, or soft rolls, for making open-faced sandwiches and mopping up the curry. The dish is such a mainstay that spice blends, called pav bhaji masala, exist to make the seasoning simpler. For our version, in addition to ground turmeric, we use whole coriander, cumin and fennel, and we crush them only lightly so they lend some texture to the curry. You can pulse the seeds all together (rather than one spice at a time) in an electric spice grinder or bash them in a mortar with a pestle. If you’re sensitive to chili heat, you may wish to seed the serranos before chopping them.

Tip

Don’t forget to reserve about 2 tablespoons of the chopped onion to use as garnish. Also, don’t use a nonstick skillet because the vegetables are mashed directly in the pan with a potato masher, which may scratch the surface. If you have no choice but to use nonstick, transfer the vegetable mixture to a bowl before mashing.

Ingredients
  • 1

    pound russet potatoes, peeled and cut into ½-inch cubes

  • 1

    pound cauliflower, cored and cut into ½-inch pieces

  • 1

    cup frozen peas

  • Kosher salt and ground black pepper

  • 5

    tablespoons ghee OR coconut oil, divided

  • 1

    medium red onion, finely chopped

  • 1-2

    serrano chiles, stemmed and finely chopped

  • 1

    tablespoon coriander seeds, lightly crushed

  • 1 ½

    teaspoons cumin seeds, lightly crushed

  • 1

    teaspoon fennel seeds, lightly crushed

  • 1

    teaspoon ground turmeric

  • 12

    ounces ripe tomatoes, cored and chopped

  • 4

    soft buns or rolls, split

  • ⅓

    cup lightly packed fresh cilantro, chopped

Step 1

In a 12-inch skillet, combine the potatoes, cauliflower, peas, 1½ cups water and ½ teaspoon salt. Bring to a simmer over medium-high.

Cover and cook until the cauliflower and potatoes are fully tender, 8 to 10 minutes.

Remove from the heat and mash the mixture with a potato masher until almost smooth.

Transfer to a medium bowl and cover to keep warm; wipe out the skillet.

Step 2

In the same skillet over medium-high, heat 3 tablespoons of ghee until shimmering. Add all but 2 tablespoons of the onion and cook, stirring often, until softened and beginning to brown, 3 to 4 minutes.

Stir in the chili(es), coriander, cumin, fennel and turmeric; cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and cook, stirring occasionally, until they soften and release their liquid, 3 to 4 minutes.

Transfer the mixture to the bowl with the mashed vegetables and stir.

Taste and season with salt and pepper, then re-cover to keep warm; set aside.

Step 3

Wipe out the skillet, set it over medium and melt the remaining 2 tablespoons ghee.

Add the buns cut sides down and toast until lightly browned, 2 to 3 minutes; transfer to a platter.

Transfer the vegetable mixture to a serving dish and sprinkle with the reserved chopped onion and the cilantro.

Serve with the toasted buns.

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