Also known as Maska Pao Bhaji. The vegetables are mashed together and then studded with lots of butter, or ‘maska’. Of course, if you prefer you can leave out the butter, then it’s a Pao bhaji
Yield: Serves: 4
- 200g potato, peeled and roughly chopped
- 100g carrot, roughly chopped
- 100g peas
- 100g red pepper, roughly diced
- 100g cabbage, roughly chopped
- 100ml oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped
- 4 cloves garlic, finely diced
- 1⁄2 green chilli, slit in half
- 2 teaspoons red chilli powder
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 180g tomatoes, chopped
- Sprinkle pav bhaji masala
- 160g butter
- Fresh coriander, leaves picked, to garnish
- Boil the potatoes and carrots together until tender. Meanwhile boil the peas, peppers and cabbage until cooked. Drain all the veg and combine. Mash them together, adding salt to taste. You should have a thick consistency.
- In a heavy bottom pan heat the oil, add the cumin seeds and fry until they pop.
- Add the chopped onion and cook until soft and fully browned. Add the garlic, green chilli and dry spices. If necessary, sprinkle over some water to prevent the spices from burning.
- Add chopped tomatoes and cook for another five minutes.
- Combine the tomato mix with the mashed vegetables. Adjust seasoning and sprinkle over some pav bhaji masala and a squeeze of lemon or lime.
- Stud the sauce with knobs of salted butter and serve with soft bread (see page 20) laced with more butter. Garnish with the coriander.
Tip: You don’t have to use cutlery: scoop up the sauce with the buns
Photography Credit: Harry Weir