Pav Bhaji (Indian Curry)

Name: Pav Bhaji (Indian Curry)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 tablespoons oil, divided; 1 large onion, grated; 0.75 teaspoon salt, or as needed; 5 cloves garlic, grated; 1.25 cups water, or more as needed; 2 teaspoons pav bhaji masala, divided; 1 (14.5 ounce) can diced tomatoes; 2 small potatoes, peeled and cut into small cubes; 3 tablespoons canned sweet corn, drained; 1 teaspoon mild chile powder; 1 teaspoon ground coriander; 1 pinch ground ginger; 0.5 teaspoon lemon juice; 1 tablespoon unsalted butter, or more to taste

5.0

(1)

1 Review

1 Photo

I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.

Recipe by Punkech Patel

Updated on October 29, 2021

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Servings:

4

Yield:

4 servings

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Ingredients

2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste

Directions

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

Nutrition Facts (per serving)

207	Calories
10g	Fat
26g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 207
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	15%
Cholesterol 8mg	3%
Sodium 641mg	28%
Total Carbohydrate 26g	9%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 4g
Vitamin C 30mg	148%
Calcium 73mg	6%
Iron 3mg	18%
Potassium 571mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.