Greening Austin Daily

Recipe Tuesday Pav Bhaji (Buttery Vegetable Curry)

13th April, 2010 - Posted by katherine - 1 Comment

Yesterday I wrote about the cooking class I took last week at Whole Foods.  As promised, here is the recipe for Pav Bhaji:

• 1lb russet potatoes, peeled and cute into 1 inch cubes
• 2 carrots, cut crosswise into 1/2 inch pieces
• 1 cup frozen peas
• 4 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 large yellow onion, minced
• 10 garlic cloves, minced
• 1 14 oz can whole peeled tomatoes
• 2 teaspoons grated ginger root
• 2 tablespoons pav bhaji masala (a blend of spices you can get at an Indian food store – I skipped this part when I tried the recipe at home because I didn’t have it – I just used about 1 1/2 tablespoon of curry and 1/2 extra tablespoon of paprika)
• 1/4 teaspoon tumeric
• 2 teaspoons paprika
• 1 1/2 teaspoons salt

Boil potatoes, carrots and peas. Drain and mash. Set aside.

Heat butter in large pan on medium-high till foamy. Add oil.

Add onions, garlic, and ginger, and sauté for 10 minutes.  Add spices and salt. Mix well and cook for 10 minutes. Add tomatoes and cook for 5-10 more minutes on high heat.  Add veggies and 1 cup of water, and after mixing well, cook on low heat till you have a thick consistency.

Our instructor, Shefaly Ravula,  served the meal with butter bread. It was delicious!

you can see the Pav Bhaji here in the back