pav bhaji
i developed a taste for this at the 3am punjab apartments of college when the prepackaged food sent from home by auntie was broken out.

it is a potato curry that you eat with toasted, buttered buns. you will want a potato masher to make it properly. this is my rendition.

for the bhaji:

either buy pav bhaji massala or follow a recipe online, like this:

roast these things:
50 grams coriander seeds
25 grams cumin seeds
25 grams black peppercorns
25 grams cinnamon stick
25 grams cloves
seeds of 4-5 black cardamom pods
10 grams fennel seeds

now grind everything, then add

50g chili powder
25g dry mango powder
1T turmeric powder

now you melt about two tablespoons or more of ghee
fry at a good pace in the hot oil:

1 large onion, diced

add now:
5 roma tomatoes, seeded and chopped
1 T ginger paste or fresh ground ginger
3 cloves garlic, smashed
4T pav bhaji massala
1T chili powder
stems from a bunch of cilantro, finely chopped (you can make use of the whole cilantro plant if you add the stems at the start of your cooking, and the leaves at the end, instead of discarding the stems)

cook until a smooth sauce with oil floating atop.

meanwhile, you will have boiled some or all of the following, remembering that the potatoes are the sine quibus non:

3 large potatoes
2 large carrots
1 cup of peas
about 250g cauliflower
a green capsicum, seeded
a cup of boiled beans or lentils

add these things along with a cup or so of water

now stir and mash with the masher, until you have a curry that is thick but can still be stirred easily. use water to adjust the thickness. once it is all well mashed and has a smooth consistency, turn off the heat and add:

salt to taste
juice of a lemon or a lime (the lime will be more sour)
the leaves from your bunch of cilantro, in generous amount

your pav (pão) is buns that are toasted then buttered or buttered then grilled. dinner rolls or bolillos work well.
- posted by Jesse @ 2:35 PM