Pav Bhaji Recipe with Photos

The first time I tried Pav Bhaji was Christmas 2008. I celebrated not celebrating by heading to one of the few restaurants open: Woodlands, a South Indian spot in Langley Park, Maryland. It was lunch time and Woodlands was serving their buffet. Everything was delicious and vegetarian, but the highlight was the Pav Bhaji. Always featured at the head of the buffet, on an elevated platter, it beckons patrons. Although considered street food in India, I can happily eat heaps of pav bhaji for dinner. Fortunately, it's not too hard to make at home and is easily modified. Aside from the potatoes, you can incorporate whatever vegetables you want. It will all get mashed up anyway! To make it spicier add a chili pepper to the recipe below. Ingredients: 4 potatoes 1/2 cup chopped carrots 1 head of cauliflower 1 yellow onion 2-3 tomatoes 2 sweet peppers Pav Bhaji spice blend (you can get this from any Indian market) 1/2 bag of frozen peas Pav Bhaji masala 3/8 cup butter + extra for buns salt Serve with: buns chopped red onion chopped cilantro Directions for Making Pav bhaji: Peel, wash, and chop potatoes, cauliflower and carrots into pieces. Boil until soft. If you have a pressure cooker, use it! In a large deep pan heat butter and add chopped yellow onion. Fry onions for a few minutes before adding chopped tomatoes, chopped sweet peppers, 4 tspn Pav Bhaji masala, and salt to taste. Add potatoes, cauliflower, and carrots and mash until smooth. If it's getting too thick, add 1/4 cup water. Turn the heat down and let simmer for 20 minutes. Thaw frozen peas. Slice buns in half and butter. Toast the buns on a cast-iron skillet. Stir peas into pav bhaji mixture. Serve with chopped cilantro and red onion!