Pav bhaji with a twist – a quick and easy way to prepare it at home, using store cupboard spices, ready in 30 minutes!
2 large potatoes, peeled and chopped
2 tbsp sunflower oil
2 onions, finely chopped
2-3 garlic cloves
1 red pepper, chopped
1 green pepper, chopped
3 tomatoes, chopped
1 tsp salt
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp amchur powder
1 tsp chilli powder
½ tsp ground cardamom
½ tsp ground cinnamon
¼ black pepper
¼ tsp ground cloves
Add the chopped potatoes into a saucepan, add enough cold water to cover the potatoes, bring to the boil, reduce heat and simmer for five minutes. When the potatoes are soft, drain and set aside.
Heat the sunflower oil in a pan, and add the onions. Cook on a high heat for 4-5 minutes, until starting to colour. Peel and finely chop the ginger and garlic, and add to the onions, cooking for another minute. Add the red and green peppers and cook for 5 minutes. Add the tomatoes to the pan, and if you have time, cook on a low heat, covered, for around 10 minutes. If you have less time, you can cook the tomatoes on a higher heat for 5 minutes instead.
Next, start to prepare the quick pav bhaji masala spice mix by measuring the salt and spices. Add the precooked potatoes to the tomato mixture, and throw in the salt and spices. Mix together, and using a potato masher, break up the potatoes a little.
Pour in 200ml of boiling water and mix together. Add a little more if it seems a bit thick. Cover and cook on a low to medium heat for 15 minutes.
Grate the paneer into the potato mix and cook for another 2-3 minutes. Add a little more boiling water if you need to.
To serve, pile on to a plate and add a knob of butter and a sprinkle of fresh coriander. Slice the brioche rolls in two and warm in a dry frying pan. Spread with butter and serve alongside the pav bhaji.