Wow. Thank you, Fat Free Vegan Kitchen, for this Indian recipe of Pav Bhaji. After making the cauliflower and pea recipe last week I was looking forward to making another Indian inspired recipe. This one called for pav bhaj, which is a spice mix. The last time Chris and I ate at Hema’s Kitchen just off Devon, I stopped into a grocery store and easily found a box of the spice mix. For $0.69. It was worth it.
1 large onion chopped finely
1 tsp ginger, minced
1 tsp minced garlic
2 green chillies, slit lengthwise and diced
1 bell pepper, finely chopped
3 tomatoes, finely chopped
1 cup each of each of these vegetables, finely diced: green beans, carrots, cauliflower
2 cups diced peeled potatoes
1/2 cup frozen green peas
3 T. pav bhaji masala (spice mix available at Indian markets)
1 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
Cook the green beans, carrots, cauliflower, and potatoes in water until soft. I used about 3/4 cup of water. When they’re soft, add the peas and mash the vegetables well, in the liquid.
Heat a good non-stick pan. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and green chillies and cook for another 2 minutes. Add the bell peppers, and cook for another 2 minutes.
Stir in the pav bhaji masala, chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down. Mix this into the pot of mashed vetetables along with 1/2 cup water and salt to taste. Cook on low for about 20 minutes. Serve on toast!
Notes: This recipe may have inspired me to try more Indian recipes. It’s nothing but vegetables and spices! If my cold wasn’t making my blood sugar jump to 200 upon even smelling food, I think I would have landed nicely after this meal. I won’t make any changes to this recipe the next time I make it.
Servings: 7 – 8 servings.