
Gary Rhodes
from
Rhodes Across India
Marut Sikha's version of the rich and buter Pao Bhaji, the most popular of the many street foods on offer in Mumbai
Marut Sikha's version of the rich and buter Pao Bhaji, the most popular of the many street foods on offer in Mumbai
Pau bhaji (spicy mashed vegetables)
Method
2. Add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside.
3. For the bhaji: heat half the butter in a frying pan. Add the potatoes, carrots and mushrooms and cook for a few minutes, moving them around the pan so that the potatoes begin to break down. Remove for the heat.
4. In another large saucepan, heat the remaining butter over a low heat. Add the blended bhaji sauce and stir in the potato mixture. Add the green chilli, ginger, half the coriander, the garam masala and the black salt. Stir in a little water to loosen the mixture, then simmer gently for 30 minutes. In Indian street stalls it is usually left to simmer for 3-4 hours.
5. To serve: split the pao bread rolls in half and fry the centers in a knob of butter until crisp and golden. Serve with the bhaji.
About Marut Sikka
Marut Sikka is a restaurateur and food writer whose interest lies in the finer nuances of Indian food. Marut has launched 27 Indian restaurants in his career, each with a unique focus. He is the author of “Indian Flavours”, “Kama Bhog - Foods of Love”, and is soon to release "A Culinary Journey through India's Seasons".
Prep:
20 min
Cook: 50 min
Cook: 50 min
Ingredients
For the bhaji sauce
2 tbsp Butter4 garlic cloves, finely chopped
1 large onion, finely chopped
400g Tomatoes, finely chopped
1/2 green pepper, finely chopped
1/2 yellow pepper, finely chopped
1 tbsp ground cumin
1 tsp red chilli powder
1/4 tsp ground cloves
1/2 tsp ground cinnamon
For the bhaji
3 tbsp Butter600g Potatoes, cooked, peeled and diced
1 large carrot, blanched and finely diced
150g button mushrooms, quartered
1 green chilli, finely chopped
1 cm Ginger, grated
2 tbsp chopped Coriander
1/2 tsp Garam masala
1/2 tsp black salt, powder
To serve
50g Butterpao bread rolls
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