Pav Bhaji

Name: Pav Bhaji
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons minced garlic; 2 medium diced onions; 2 tablespoons oil; 2 chopped roma tomatoes; 1 tablespoon pav bhaji masala; salt; 2 lbs of mixed soft vegetables, cubed; 1/4 cup butter; coriander leaves; 6 lemon wedges; 6 hamburger buns

Submitted by alvinakatz

"It's the Indian vegetarian version of sloppy joes. This recipe is from the Everest Pav Bhaji Masala box. It can be made using all sorts of bread, but a lighter white bread is best. Potatoes, cauliflower, green pepper and peas are traditional vegetables, but you can substitute other vegetables, like carrots, that will get soft enough to mash. Buy your pav bhaji masala online, at an Indian store, or you can make your own."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

2 teaspoons minced garlic
2 medium diced onions
2 tablespoons oil
2 chopped roma tomatoes
1 tablespoon pav bhaji masala
salt
2 lbs of mixed soft vegetables, cubed
¹⁄₄ cup butter
coriander leaves
6 lemon wedges
6 hamburger buns

directions

Saute garlic and most of the onions in oil until soft.
Add pav bhaji powder,salt, and tomatoes and roast.
Boil the vegetables and when soft mash them. Mash should be runnier than the consistency of mashed potatoes, but not watery.
Add vegetables to the tomato mix and cook for approximately 3-5 minutes, until heated thoroughly. Add more water, if necessary to prevent burning.
While the vegetables are doing their final cooking, butter the bun halves and grill them on a griddle.
Put 1/4 stick of butter and coriander leaves on top of the vegetables.
Put hamburger bun halves on your plate and top with plenty of vegetable mix. Sprinkle with remaining onion (it should still be raw) and a wedge of lemon to squeeze over it all.

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RECIPE SUBMITTED BY

alvinakatz

212

<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>

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