Pav Bhaji

Curried Mixed Veg with Buttered Buns
Pav bhaji originates from India. It's a delicious blend of vegetables cooked in spices and served with soft buttered buns.
281 Reviews
Cals 686 · Prot 21 · Carbs 93 · Fat 30
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Pav Bhaji - Curried Mixed Veg with Buttered Buns
Pav bhaji originates from India. It's a delicious blend of vegetables cooked in spices and served with soft buttered buns.
281 Reviews
Cals 686 · Prot 21 · Carbs 93 · Fat 30
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Vegetables
Carrot
1 Piece
Cauliflower
200 Grams
Green pepper
1 Piece
Potatoes
200 Grams
Tomatoes
2 Pieces
Red onion
1 Piece
Fresh coriander
15 Grams
Ghee 4*
30 Grams
Ginger garlic paste
10 Grams
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Chilli powder
2 Grams
Cinnamon powder
2 Grams
Vegetable stock cube 15*
1 Piece
Green peas
100 Grams
Buns
Salted butter 4*
20 Grams
Slider buns 3*4*10*11*
6 Pieces

Allergens

*4 Milk, *15 Celery, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2862 / 686
Fats (g) 29.5
of which saturated (g) 15.2
Carbohydrates (g) 93
of which sugars (g) 24.1
Fibers (g) 16
Proteins (g) 21
Salt (g) 2.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil veg

1 Boil veg

Peel and chop the carrots into bite-sized pieces. Separate the cauliflower into florets. De-seed and finely chop the pepper. Peel and chop the potatoes. Add the potatoes, carrots and cauliflower to a pot of salted boiling water. Cook, covered, for 15 min or until starting to soften. Add the bell peppers and cook for a final 5 min.
Prep

2 Prep

Meanwhile, roughly chop the tomatoes. Peel and chop the onion. Wash and finely chop the coriander.
Make spice base

3 Make spice base

Heat a non-stick pan over a medium heat with the ghee. Once hot, add the onion (reserve 1/1/2 tbsp) and ginger-garlic paste. Fry for 5 min. Add the turmeric, coriander cumin powder, chilli powder (spicy!), cinnamon powder and the vegetable stock cube. Fry for 3 min. Add the tomatoes and cook for 5-8 mins or until they begin to soften.
Mash veg

4 Mash veg

Drain the potatoes, carrots, cauliflower and peppers. Return the lot to the pot and mash. Add them to the frying pan with the onions and spices and mix. Add the green peas. Remove from the heat. Cover and set aside.
Toast buns

5 Toast buns

Slice the buns open. Heat a non-stick pan over a medium heat with the butter. Once the butter melts, add the buns sliced-side down and toast for 3-4 min
Serve

6 Serve

Garnish the mashed vegetables with the chopped coriander and reserved onions. Serve with the toasted buns.
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