Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Bhaji is the Marathi word for a vegetable dish, and pav probably comes from the Portuguese word for bread.
2 medium potatoes diced and boiled
1 Tbspn ghee/oil/butter
1 medium onion finely chopped
4 cloves garlic minced
1 medium tomato chopped fine
1 tsp tomato puree
¼ orange bell pepper (use any colour you have available)
1½ Tbsp Pav bhaji masala
1 cup frozen vegetable
1 courgette cut into small pieces
Boil the potatoes, when they are half-cooked add the mixed vegetables and courgettes.
Boil long enough for potatoes to cook through.
Strain water oil and set aside.
At this stage you can roughly mash the vegetables or leave them as they are. (I left them as they were)
Heat oil, add onion, sauté until translucent.
Add the tomato, tomato puree, garlic and pav bhaji masala.
Cook until the tomatoes form a paste and the oil bubbles to the surface.
Add a little water at a time if necessary.
Add the boiled vegetables, mix well and allow to simmer on low, stirring occasionally.
Serve on toasted buns with finely chopped onion and mint leaves and a squeeze of lemon.
Prepared, tried and tested by: Preshana Singh