Single Pav Bhaji with a Dinner Roll | Supa

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🍱Lunch🟢Easy⏱45 minCurry

Single Pav Bhaji with a Dinner Roll

Name: Single Pav Bhaji with a Dinner Roll
Total time: 45 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 2 tsp Butter Unsalted; 7 g bhaji, 3 g roll; 30 g Green peas Fresh or frozen, not dried; 90 g Potato Raw, peeled, cut into 1 cm cubes; 35 g Cauliflower Small raw florets; 30 g Onion Finely chopped; 25 g cooking, 5 g topping; 90 g Tomatoes Fresh, finely chopped; 25 g Bell Pepper Fresh green pepper, finely chopped; 2 g Ginger Fresh, finely grated; 2 g Garlic Finely minced; 2 g Cilantro Fresh, chopped; 50 g Rolls One ready-baked plain dinner roll, total edible weight; 0.5 cup Water Vegetable cooking liquid, all retained; 1 tsp Lemon Juice; 0.5 g Garam Masala; 0.2 g Cumin Ground, not whole seeds; 0.5 g Paprika Ground sweet paprika, mild adaptation; 0.1 g Turmeric Ground; To taste Salt

One lunch portion of Indian butter-spiced mashed potato, cauliflower and peas in a tomato-pepper base, with one butter-toasted plain dinner roll; adapted with garam masala and lemon.

Ingredients

2 tsp

Butter

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30 g

Green peas

90 g

Potato

35 g

Cauliflower

30 g

Onion

90 g

Tomatoes

25 g

Bell Pepper

2 g

Ginger

2 g

Garlic

2 g

Cilantro

50 g

Rolls

0.5 cup

Water

1 tsp

Lemon Juice

0.5 g

Garam Masala

0.2 g

Cumin

0.5 g

Paprika

0.1 g

Turmeric

To taste

Salt

Steps

18 min1

Simmer

Put all the potato, cauliflower, peas and water in a small narrow saucepan with a little salt. Bring to a simmer, cover and cook for 15-18 minutes, stirring occasionally, until the potato and cauliflower are completely soft. Keep all the vegetables and their cooking liquid; do not drain.

15 min2

Fry

Meanwhile, melt 7 g butter in a small frying pan. Cook 25 g onion over medium-low heat for 4 minutes until translucent. Add all the ginger and garlic and cook for 1 minute. Add all the tomatoes and cook for 6-7 minutes until pulpy. Add all the green pepper and cook for 2 minutes, then stir in all the garam masala, ground cumin, paprika and turmeric for 30 seconds.

10 min3

Simmer

Transfer all the cooked vegetables and their liquid to the tomato pan. Mash thoroughly with a potato masher until no large vegetable chunks remain. Simmer uncovered for 8-10 minutes, stirring often, until thick and spoonable rather than soupy. Stir in all the lemon juice and half the cilantro, then adjust salt to taste. Keep the entire bhaji warm.

4 min4

Fry

Split the single dinner roll horizontally. Melt the remaining 3 g butter in a clean small nonstick pan and toast both halves for 1-2 minutes on each side, turning them through all the butter. Put all the bhaji in one bowl on a plate with both roll halves. Scatter the remaining 5 g raw onion and the remaining cilantro over the bhaji. Serve the entire bowl and both halves together as one lunch portion; extra butter, rice, bread and cheese are not included.