1 small head of cauliflower, cut into small florets
1 pound russet potatoes, peeled and cut into 1-inch pieces
6 roma tomatoes, chopped
1 bell pepper, chopped
1 carrot, chopped
1/2 cup green peas
juice from 1 lime
salt & pepper
1 TBSP ground cumin
1 TBSP ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp ground fennel seeds
1/4 tsp nutmeg
4 cups water
FOR SERVING:
3 TBSP unsalted butter, softened
1 red onion, finely chopped
1 cup freshly chopped cilantro
DIRECTIONS
MAKE THE PAV:
Add 1 cup of the warm milk to a large mixing bowl, sprinkle the yeast on top and stir to combine. Stir in the flour and salt until well combined and a dough is formed.
Add the butter to the dough and knead by hand for about 5 minutes.
Form the dough into a ball and place in a large clean bowl. Loosely cover the bowl and set in a warm place until doubled in size, about 1 hour.
Preheat the oven to 375°F. Line a 9x13 baking dish with parchment paper.
Punch down the dough and separate into 12 equal size pieces. Roll the dough pieces into smooth balls and place in the baking dish about 1/2-inch apart.
Brush the tops of the rolls with the remaining 1 TBSP of warm milk. Set aside for 20 minutes to allow the rolls to rise a bit more.
Bake the rolls in the preheated oven until tops are golden brown, about 20 minutes.
Take the rolls out of the oven and set aside to cool.
MAKE THE BHAJI:
Melt the butter in a dutch oven over medium-high heat. Add the onion, garlic, and ginger. Cook, stirring often, until onion begins to soften, about 3 minutes.
Add the cauliflower, potato, tomatoes, bell pepper, carrot, peas, lime juice, 2 tsp salt, 1/2 tsp pepper and the remaining spices to the pan. Cook while stirring until all the vegetables are coated in the spices. Stir in the water and bring to a boil.
Reduce the heat to medium and place a lid on the dutch oven. Cook until the vegetables have softened, about 20 minutes.
When the vegetables are softened use a potato masher to mash the vegetables. Stir to combine and continue to cook over medium-low to medium heat, uncovered, until thickened, about 30 more minutes. Season with salt & pepper to taste.
FOR SERVING:
Slice the rolls in half and spread with softened butter. Heat a griddle or large skillet over medium heat and cook the rolls buttered-side down until toasted.
Sprinkle some of the red onion and cilantro on top of the bhaji then serve with the pav rolls and remaining red onion and cilantro on the side.
22 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment