Pav Baji Masala
- 3 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon whole cloves
- 1 cinnamon stick, 2 inches (5 cm)
- 1 teaspoon whole black pepper
- 1 tablespoon fennel seeds
- 3 cardamom pods
- 1 fresh ginger, grated or chopped
- 4 cloves garlic, grated or minced
- 6 Yukon Gold potatoes (about 1¾ pounds 795 grams), peeled and diced into ½-inch cubes (5 cups)
- 3 steak tomatoes (about 1.5 lb 680 g) cored and cut into 1-inch (2.5 cm) pieces (4 cups)
- 1 cup frozen English peas (150 g)
- ½ teaspoon turmeric powder
- 1.5 tablespoons chile powder, divided
- 1 cup cold water (240 ml), divided, plus more as needed
- 1 ½ teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon paprika
- ¼ teaspoon chili
- 1 stick unsalted butter, plus more for serving
- 1 cup red onion (150 g), chopped, plus extra
- 3 jalapeños, seeds and ribs, chopped (about ½ cup)
- ¼ cup tomato paste (55 g)
- ½ cup fresh cilantro (20 g), plus more for serving
- 6 soft breads, toasted and buttered, for serving
- lemon wedges, for serving
- spice grinder, or mortar and pestle
- potato masher
- Calories 296
- Fat 2g
- Carbohydrates 61g
- Fiber 8g
- sugar 9g
- Protein 9g
An estimate based on a serving size.
- To make pav bhaji masala: Place coriander seeds, cumin seeds, cloves, cinnamon sticks, peppercorns, fennel seeds and cardamom pods in a medium skillet. Reduce heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from pan and set aside to cool for 10 minutes.
- Transfer the roasted spices to a spice grinder and grind to a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer masala to an airtight container. It can be kept for up to 6 months in a cool, dark place.
- To make pav bhaji: In a small bowl, combine ginger and garlic.
- In a large pot or Dutch oven, combine potatoes, tomatoes, peas, ginger garlic paste, 1.5 tablespoons pavbaji masala, turmeric, 1 tablespoon chile powder, 1/2 cup (120 ml) water and 1 teaspoon salt and add Stir well. Add chili powder and paprika and mix well. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until potatoes are tender.
- Uncover the pot and use a potato masher to mash the vegetables into a paste. The mixture won’t be completely smooth, but should break down all the vegetables as much as possible. Transfer mixture to a medium bowl and set aside.
- Melt the butter in the same pan (no need to wipe it off). Add red onion, jalapeño, tomato paste, cilantro, ½ tablespoon baguette masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onions are translucent and the spices are fragrant.
- Return the potato mixture to the pot and toss to coat. Continue mashing, adding the remaining ½ cup water, and more as needed, until the mixture is thick but pourable. Season with more salt.
- Serve pav bhaji on top with buttered toast, minced red onion, minced cilantro, lemon wedges and more butter.