West Indian
Pav Bhaji (Buttery Mashed Vegetable Curry with Pav)
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Pav Bhaji (Buttery Mashed Vegetable Curry with Pav) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pressure cook the potatoes, cauliflower and peas with 1 cup of the water for 3 whistles until very soft, then mash them in the cooker with their water.
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Melt 4 tbsp of the butter in a wide, heavy pan, keep a little of one onion aside finely chopped for the table, and fry the rest of the chopped onions 5 minutes until soft. Add the ginger garlic paste and green chilies for 1 minute, then the finely chopped capsicum for 3 minutes.
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Add the chopped tomatoes with the pav bhaji masala, kashmiri chili powder, turmeric and salt, and cook 8 minutes, mashing with a potato masher, until the tomatoes are completely broken down.
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Add the mashed vegetables and the rest of the water and keep mashing and stirring on medium heat for 8 to 10 minutes, until the bhaji is smooth, thick and glossy with butter. Finish with half the cilantro and a squeeze of lemon.
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Slit the pav, spread the cut sides with the remaining butter and a pinch of pav bhaji masala, and toast them on a hot tawa until crisp at the edges.
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Bring the bhaji to the table hot, topped with the raw onion, the rest of the cilantro and a small cube of butter, with the toasted pav and lemon wedges.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Pav Bhaji (Buttery Mashed Vegetable Curry with Pav), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pav Bhaji (Buttery Mashed Vegetable Curry with Pav) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aamti (Goda-Masala Spiced Dal) |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 520 kcal
- Protein
- 13 g
- Carbs
- 73 g
- Fat
- 21 g
- Fiber
- 10 g
- Sugar
- 12 g
- Sodium
- 1130 mg
- Saturated fat
- 12 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pav Bhaji (Buttery Mashed Vegetable Curry with Pav) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.