Pav bhaji

1. 1

   To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required.

2. 2

   To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside.

3. 3

   Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4-5 minutes.

4. 4

   Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4-5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down.

5. 5

   Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn.

6. 6

   Add the cooked vegetables, stir and cook for 8-10 minutes over a low heat.

7. 7

   Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix.

8. 8

   To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.