Pav Bhaji (No Onion Garlic)

Pav Bhaji is one of my absolute favourite dishes with the spicy vegetable mix being enjoyed with soft, buttery bread rolls. However, unfortunately my husband’s stomach doesn’t tolerate onion and garlic very well, so I had to find an alternative to make for him.

This is one of the most famous street foods in India and there are many different variations in how it is made. The base of the dish is Pav which is a soft bread roll and bhaji which is a mashed vegetable curry. At the heart of this dish is Pav Bhaji Masala which is it’s own individual spice and the core component of the flavour of this dish.

Traditionally and to save time, a pressure cooker is used to cook the vegetables. However, this is still easy to make if you only have a saucepan to use. Just takes an extra few minutes!

Whilst without garlic and onion this version doesn’t taste like traditional Pav Bhaji, it still has the Pav Bhaji flavour and is enhanced with a few extra ingredients.

You can substitute the vegetables you use in the Pav. Green beans and sweet potato also work really well. You can also add some cheese on the Pav after it’s finished cooking to add to the texture of the dish. I find either mozzarella or cheddar work best!

Ingredients

For the Bhaji:

• 1 tbsp oil + 1 tbsp butter
• ½ tsp Ajwain seeds
• 1 tsp Kalonji seeds
• Pinch of asafoetida
• 1 tbl ginger grated
• 1 green chilli, chopped finely
• 1/2 capsicum, chopped finely
• 3 tomatoes, chopped small
• 3 potatoes (boiled & mashed)
• 1 carrot (boiled & mashed)
• 1/3 cup peas (boiled & mashed)
• Salt to taste
• 1 ½ tsp pav bhaji masala
• ¼ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• 2 tsp dry fenugreek leaves (kasturi methi)
• 2 tbl finely chopped coriander leaves
• 1 cup water

For the pav:

• 5 – 7 bread rolls
• 2 tbl butter
• 1 ½ tsp pav bhaji masala powder
• 1 tbl of the bhaji

Garnishes:

• Lemon Wedges

• 3 tbl coriander leaves

INSTRUCTIONS

Preparation of vegetables

1. Boil the potato, carrot and peas in about 2 cups of water until soft.
2. Drain the vegetables and mash until the vegetables are mixed well together.

For the Bhaji

1. In a large pan add 1 tbsp butter on medium heat.
2. Add a pinch of asafoetida, 1tbl grated ginger, 1tsp kalonji seeds and ½ tsp ajwain seeds. Bring to heat on medium until the spices are fragrant (about 1 minute).
3. Add the chopped capsicum and green chilli. Sautee until softened, about 2 minutes.
4. Add the chopped tomatoes and sauté until the tomatoes become soft and the core has melted into the mix.
5. Add ½ tsp of salt and the spices: 1 ½ tsp pav bhaji masala, ¼ tsp turmeric powder, ½ tsp Kashmiri red chilli powder. Sauté until the spices have heated and are incorporated, about 2 minutes.
6. Add the mashed vegetables and ¾ cup of water.
7. You want the mixture to have incorporated with all the flavours and thickened up.
8. Then add 2 tsp dried fenugreek leaves and continue to simmer until the mixture is at your desired consistency. Season to taste.

For the bread

1. Cut the bread rolls in half length ways, ensuring one end remains intact so it opens up like a book.
2. In a pan on medium add some butter and ¼ tsp of pav bhaji masala.
3. When the butter has melted add the bread roll inside facing down. Fry until toasted for about 1 – 2 minutes. You want the inside to be a nice golden colour.
4. Serve the pav with the bhaji. You can garnish the bhaji with coriander and a lemon wedge.