A thrifty and flavourful mashed potato dish beloved of most Indians – careful with that pav bhaji masala though!
Pav bhaji, or Indian spiced mash, is a home cook’s friend. It’s not fussy, and it will take most leftover vegetables and transform them into something delicious. Add a squeeze of lemon, chopped onion and fresh herbs, and mop up with a butter-fried roll, just as the people of Mumbai do. The odd potato? No problem. A bit of cauliflower? Sure. Some peas from the freezer? Ideal! What you do need, however, is a secret weapon in the form of pav bhaji masala, a little box of spice perfectly blended to add the appropriate magic (and available in most places where you’d find a hungry Indian).
Different masalas have different strengths and salt levels, so add both judiciously: with the masala, say, a teaspoon at a time, and with the salt a quarter-teaspoon at a time. The MDH, Everest and Badshah brands all make good pav bhaji masala, which is widely available in Indian grocery stores and online.
Prep 15 min
Cook 1 hr 10 min
