Heartwarming Pav Bhaji

Recipe follows, but pic is my result from following it the first time tonight. A friend from India told me she misses this dish that her mother would make her, and it really is delicious! We are going to make it a regular thing for sure. I used a premade masala from an Indian grocery, but you can make your own if you feel enterprising — enjoy!

From Food&Wine

Pav bhaji is a classic Indian street food of lightly spicy mashed-vegetable-and-tomato sauce seasoned with warming spices, serrano chiles, and ginger. Served with buttery, toasted rolls, it’s hearty enough to stand in for a full meal.

Total Time: 1 hr 10 mins
Ingredients:
1 1/2 cups coarsely chopped cauliflower florets
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped carrots
1 cup chopped green cabbage
1 cup fresh or thawed frozen English peas
1 cup chopped peeled russet potato
6 1/2 cups water, divided, plus more if needed
2 tablespoons pav bhaji masala (such as MDH), divided
1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
1 1/4 cups unsalted butter (10 ounce), divided
1 1/2 cups chopped red onion, plus more for garnish
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
2 cups chopped tomatoes
2 teaspoons finely chopped fresh serrano chile
1/2 cup tomato paste
2 teaspoons Kashmiri red chile powder or Hungarian hot paprika
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro leaves and tender stems, plus more for garnish
12 Soft dinner rolls (such as Martin’s Dinner Potato Rolls or King’s Hawaiian Original Hawaiian Sweet Rolls), split, buttered, and toasted

Directions
Step 1
Place cauliflower, bell pepper, carrots, cabbage, peas, potato, 6 cups water, 1 tablespoon pav bhaji masala, and 1 tablespoon salt in a large saucepan. Bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until vegetables are very tender, about 15 minutes. Drain; set aside.
Step 2
Melt 3/4 cup plus 2 tablespoons butter in a large, deep skillet over medium-high until butter is bubbling. Add onion, garlic, and ginger; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Stir in tomatoes, serrano chile, and remaining 1/2 cup water; cook, stirring occasionally, 3 minutes. Stir in tomato paste, red chile powder, and remaining 1 tablespoon pav bhaji masala; cook, stirring constantly, until mixture is the consistency of chunky tomato sauce, about 1 minute. Remove from heat. Add drained cauliflower mixture; mash using a potato masher until mixture resembles the consistency of chili, adding water as needed to loosen.
Step 3
Stir lemon juice, cilantro, and remaining 3/4 teaspoon salt into vegetable mixture in skillet. Cook over medium, stirring often, until mixture is warmed through, about 4 minutes. Season to taste with salt. Divide among 6 bowls; top each with 1 tablespoon butter. Garnish with additional red onion and cilantro, and serve with dinner rolls.

by TheGarudaReborn