Ingredients
4
4 servings
- •2 tablespoons oil, divided
- •1 large onion, grated
- •¾ teaspoon salt, or as needed
- •5 cloves garlic, grated
- •1 ¼ cups water, or more as needed
- •2 teaspoons pav bhaji masala, divided
- •1 (14.5 ounce) can diced tomatoes
- •2 small potatoes, peeled and cut into small cubes
- •3 tablespoons canned sweet corn, drained
- •1 teaspoon mild chile powder
- •1 teaspoon ground coriander
- •1 pinch ground ginger
- •½ teaspoon lemon juice
- •1 tablespoon unsalted butter, or more to taste
Instructions
- Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
- Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
- Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.
Nutritional Facts
Per 4 servings
- Calories: 207
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 4g
- Protein: 4g
- Sugar: 5g
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Paav Bhaji
