Ingredients

The following ingredients have 6 Servings
  • 1 large onion (chopped finely)
  • 1 teaspoon ginger (minced)
  • 1 teaspoon minced garlic
  • 2 green chillies (slit lengthwise)
  • 1 bell pepper (finely chopped)
  • 3 roma tomatoes (finely chopped)
  • 1 cup each of each: green beans, carrots, cauliflower, cabbage (finely diced)
  • 2 cups diced peeled potatoes
  • 1/2 cup frozen green peas
  • 3 teaspoons pav bhaji masala (spice mix available at Indian markets)
  • 1 teaspoon red chili powder (powdered chili peppers, also available at Indian market)
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 1/2 teaspoon lemon juice
  • buns (called pavs, for serving (I used whole wheat hotdog buns, halved, but gluten-free bread can be used))

Instruction

  • 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.