INDIAN & SRI LANKAN

PAV BHAJI WITH CHRISTMAS VEGETABLE LEFTOVERS

By Sam | 5 December, 2023

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Looking for something with a little bit more flair than the usual bubble and squeak to use up those leftover Christmas vegetables? This Pav Bhaji might be just the ticket. 

Leftover vegetables simmer down with tomatoes, potatoes and a host of aromatic spices to create a soft mash-like curry, bursting with flavour and just a hint of holiday spirit. A generous slab of butter is a non-negotiable finishing touch to this dish alongside freshly toasted buns to wolf the lot down with. 

A tasty transformation that proves that even leftovers can be a gourmet experience.

  • Author: Sam
Scale

Ingredients

THE BHAJI

300g Cooked Potatoes, ideally mashed

200g Cooked Vegetables, see TIP for suggestions 

1 Onion, finely diced

3 Garlic Cloves, minced

1 Thumb Sized Piece of Ginger, finely diced

1 x 400g Tin of Peeled Plum Tomatoes,

100g Fresh or Frozen Peas

10g Tomato Paste,

2 tsp. Garam Masala,

2 tsp. Cumin Seeds,

1 tsp. Fennel Seeds, 

1 tsp. Kashmiri Chili Powder, or regular chilli powder 

1 tsp. Ground Coriander,

1 tsp. Turmeric,

1 Large Bunch of Coriander, roughly chopped

50g Butter, unsalted

200ml Water,

Generous Pinch of Salt & Pepper 

THE PAV 

48 Soft Rolls, 

Butter

TO COOK

Ghee or Coconut Oil

TO GARNISH

Coriander,  a few leaves

TO SERVE

Shallots, diced

Lime Wedges

METHOD

THE BHAJI

TIP – This pav bhaji recipe is a perfect way to use up leftover vegetables whether from a Christmas feast, a Thanksgiving spread or just a Sunday roast. 

Cauliflower, Brussel Sprouts, Carrots, Green Beans, Squash all work really well in this recipe in any combination but the beauty of this dish is that you can really make it your own and use what you have. However, where possible I suggest a greater proportion of root vegetables to leafy greens as these give the bhaji a better body. 

  1. Place a large pan over a medium heat with a lug of groundnut oil or spoonful of ghee. Add the cumin seeds and fennel seeds to the pan and cook for a minute or until they just start to spit. Add in the onion, ginger and garlic into the pan and cook for 3-4 minutes until just starting to colour.
  2. Add half the butter to the pan and once melted, add the ground spices and tomato paste and cook off for 1-2 minutes.
  3. Add the plum tomatoes and mix together, breaking up the tomatoes as you go, and leave to simmer for 10 minutes.
  4. Add the potatoes into the pan, mixing into the tomatoes, then roughly chop up the cooked vegetables and add them to the pan along with the peas. Add the water to the pan and then simmer for 15 minutes.
  5. Using a potato masher or hand blender, mash the Bhaji together until homogenous but maintaining a degree of texture. Similar to that of a loose bolognese or ragu. Fold in half of the remaining butter. 
THE PAV
  1. Place a large pan over a medium heat with a generous knob of butter. Once the butter has melted, slice the buns in half and place into the pan, toasting on both sides until just golden. Repeat until all the buns are toasted.    
SERVING AND ASSEMBLING THE PAV BHAJI
  1. Add the remaining butter to the top of the Bhaji and garnish with a few coriander leaves.  
  2. Serve the Pav Bhaji with the toasted buns, some diced shallot and lime wedges.

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