Mohak Gujare (27)
PhD student at Animal
Sciences from India You encounter all the flavours of the world in our WUR community. Animal Sciences PhD student Mohak Gujare (27) shares Pav Bhaji, one of his favourite Indian dishes, with us.
‘This dish, a gravy paste served with bread, was originally invented to feed hungry factory workers because it’s easy and filling. With time, its popularity increased and nowadays it is popular street food. It reminds me of my home town: the feeling of eating this with your hands at the seaside in Mumbai is unexplainable. It’s really Indian because of the spiciness. In the Netherlands, the Pav Bhaji masala can only be found in ethnic food shops.’
Ingredients (6-8 people):
- 10-12 potatoes
- 5-6 tomatoes
- 3 large onions
- 1 green paprika
- 300-350g peas
- 3cm ginger
- 1 large lemon
- 200g butter
Spices:
- 1 tbs turmeric
- 1.5 tbs chilli powder
- 2 tbs Pav Bhaji masala
- A pinch of salt
- 16 bread buns
- Fresh coriander
Equipment:
- Big, high-sided pan
- Shallow pan
- Hand mixer
Preparation:
Bhaji (sauce)
- Boil peeled potatoes for 15-20 min.
- In a pan, add 2 tbs butter and grated ginger. Add chopped boiled potatoes, chopped tomatoes, chopped paprika and peas. Add 1 cup of water with a pinch of salt and simmer for 10 min. with the lid on top.
- Turn off the heat and blend with the hand mixer. Turn on the heat and add 2-3 tbs of butter, the turmeric, chilli powder, Pav Bhaji masala and 1 chopped onion and mix well. Add 1.5 cups of water and simmer for 5-10 min. To finish, squeeze lemon juice over the mix and add salt to taste. Sprinkle fresh coriander on top. Done!
Pav (bread)
Put pan on the stove, slice the bread buns in two, add butter and fry them on both sides.
Serving suggestion Put the Bhaji on one side of the plate, add a scoop of butter, 1 tbs of chopped onions and chopped coriander on top. Put the buttered bread on the other side with a lemon wedge. Ready to serve!
