Pav Bhaji (Indian Curry) recipe
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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
Nutrition Info
- 206.7 caloriescarbohydrate: 25.7 gcholesterol: 7.6 mgfat: 10.2 gfiber: 4 gprotein: 3.6 gsaturatedFat: 3 gservingSize: -sodium: 640.9 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Pav Bhaji (Indian Curry)
Directions
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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.