top of page



  • 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

    1. 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.
    2. 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

    1. 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.
bottom of page