PAV BHAJI
Ingredients:
- 1 large white potato (10 ounces), diced
- 2 heaping cups frozen cauliflower florets
- 2 tablespoons olive oil
- 1⁄3 cup chopped red onion
- 1 small hot green pepper, seeded and minced
- 1 red bell pepper, cored and diced
- 2 cloves garlic, pressed
- 1 to 1½ teaspoons grated fresh ginger, to taste
- ¼ teaspoon turmeric
- 1 tablespoon pav bhaji masala
- 1 cup crushed tomatoes
- ½ cup cooked petite green peas
- Salt, to taste
- Non Dairy butter, for rolls
- 8 large soft rolls, cut in half and lightly toasted
- ½ cup chopped fresh cilantro
Instructions
- Place the potato and cauliflower florets in a large pot and cover with water. Bring to a boil over high heat and cook until tender, 10 to 15 minutes, then drain. Mash and set aside.
- Heat the oil in a large skillet over medium-high heat, add the onion, green pepper, and bell pepper and cook until tender, about 5 minutes. Add the garlic, ginger, turmeric, and masala and cook for 1 minute longer. Add the tomatoes, peas, and salt to taste. Add the mashed potato and florets, stir well, cover with a lid, and simmer on low heat for 15 minutes, stirring occasionally. The mixture should be very thick but not dry, so if it gets dry before the cooking is done, add a little water or vegetable broth to moisten it just a bit.
To assemble the sandwiches
- Lightly butter both halves of the rolls. Scoop ½ cup pav bhaji on the bottom half. Sprinkle with 1 tablespoon chopped cilantro. Replace the top, or leave open-faced, and serve immediately.