Pav Bhaji is a mixture of curried vegetables served on buns, like an Indian sloppy Joe. For another take on this delicious dish, check out my Dal Bhaji version.
1teaspoonred chili powderpowdered chili peppers, also available at Indian market
1/4teaspoonturmeric powder
salt to taste
1/2teaspoonlemon juice
bunscalled pavs, for serving (I used whole wheat hotdog buns, halved, but gluten-free bread can be used)
Instructions
Cook the green beans, carrots, cauliflower, cabbage, and potatoes in water until soft. (I did this in the Instant Pot, with one cup of water at high pressure for 5 minutes.) When they’re soft, add the peas and mash the vegetables well, in the liquid.
Heat a good non-stick wok or large pot. Add the onions and cook, adding a little water as necessary, until they begin to brown, about 4 minutes. Add the ginger, garlic, and green chillies and cook for another 2 minutes. Add the bell peppers, and cook for another 2 minutes.
Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Add the tomatoes, and cook until they start to break down, about 5 minutes. Add the mashed vegetables and 1/2 cup water and adjust salt. Cook on low for about 20 minutes. Add lemon juice and serve on toasted buns or other bread.
Notes
One serving is zero points on WW Purple plan; other plans must count the potatoes.