Pav Bhaji: Indian-Spiced Vegetable Curry
with Toasted Buns and Onion Salad
An iconic Indian street food! A thick mixed vegetable curry, topped with butter and served in toasted buns.
Cals 552 · Prot 23 · Carbs 93 · Fat 15
Vegetarian
Calorie Smart
Global Eats
30 min
An iconic Indian street food! A thick mixed vegetable curry, topped with butter and served in toasted buns.
Cals 552 · Prot 23 · Carbs 93 · Fat 15
Vegetarian
Calorie Smart
Global Eats
Ingredients
Bhaji
Potatoes
150 Grams
Cauliflower
200 Grams
Carrot
1 Piece
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Tomatoes
1 Piece
Fennel seeds
2 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Cinnamon powder
1 Gram
Coriander cumin powder
4 Grams
Paprika powder
2 Grams
Black salt
2 Grams
Garlic powder
2 Grams
Sumac
2 Grams
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Ginger paste
10 Grams
Fenugreek leaves
1 Gram
Chilli powder
2 Grams
Water
250 ML
Vegetable stock cube
15*
1 Piece
Green peas
100 Grams
Salad
Red onion
1 Piece
Fresh coriander
15 Grams
Lemon
1 Piece
Salt
0.3 Tsp
To serve
Butter
4*
20 Grams
Slider buns
3*4*10*11*
6 Piece
Allergens
*15 Celery, *4 Milk, *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) | 2299 / 552 |
| Fats (g) | 14.8 |
| of which saturated (g) | 6 |
| Carbohydrates (g) | 93 |
| of which sugars (g) | 22.5 |
| Fibers (g) | 16.8 |
| Proteins (g) | 23.2 |
| Salt (g) | 2.4 |
*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
1 Mash veg
- Bring a large pot of salted water to boil.
- Peel and chop the potatoes into bite-sized pieces.
- Trim and roughly chop the cauliflower.
- Peel and chop the carrot into bite-sized pieces.
- Add the potatoes, cauliflower and carrot to the boiling water.
- Boil the veg for 15-18 min until tender.
- Once the veg is tender, drain and return to the same pan.
- Mash until smooth and season with salt and pepper.
2 Prep
- Peel and finely chop the onion.
- Finely chop the tomatoes.
- Heat a large non-stick frying pan over a medium heat.
- Once hot, dry toast the fennel seeds, turmeric, cardamom, cinnamon, coriander cumin, paprika and black salt for 30 secs, or until fragrant.
- Remove the spices from the pan (retaining the pan) and transfer to a bowl.
- Add the garlic powder and sumac to the spices.
- Mix well and set aside.
- This is now your pav bhaji masala.
3 Make bhaji
- Heat the reserved pan over medium-high heat with a drizzle of oil.
- Fry half of the onion (saving the rest for the onion salad) for 3-5 min until softened.
- Add the tomatoes, tomato paste, ginger paste, pav bhaji masala, fenugreek and a pinch of chilli powder (spicy!). Cook for a further 1-2 min.
- Add the measured water and 0.5 stock cube. Simmer for 2-4 min.
- Add the mashed veg and peas to the sauce and mix well.
- Lower the heat and simmer the curry for 5-7 min.
4 Make onion salad
- Pick and finely chop the coriander.
- Cut the lemon into wedges.
- Add the remaining onion and coriander to a bowl.
- Squeeze in the lemon juice (saving some for garnish) and season with salt to taste.
5 Toast buns
- Heat another non-stick frying pan over medium-high heat with half of the butter.
- Once melted, add the buns cut side down.
- Toast for 30 secs, or until golden.
- Once toasted, remove from the pan and set aside for serving.
6 Serve
- Serve the Pav Bhaji topped with the remaining butter.
- Enjoy with the Toasted Buns and Onion Salad on the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?