Pav Budge

Pav Budge

raw material

6 servings

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

Pav Budge

• 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

special equipment

• spice grinder, or mortar and pestle
• potato masher

Nutritional Information

View information

• Calories 296
• Fat 2g
• Carbohydrates 61g
• Fiber 8g
• sugar 9g
• Protein 9g

An estimate based on a serving size.

Prepare

1. 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.
2. 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.
3. To make pav bhaji: In a small bowl, combine ginger and garlic.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve pav bhaji on top with buttered toast, minced red onion, minced cilantro, lemon wedges and more butter.
9. enjoy!

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