Ministry of Curry · by Archana Mundhe★ 4.8 (245)
Pav bhaji Recipe
NUTRITION · PER SERVING55M COOK
CAL 35%·PRO 35%
CARBS 115G66% OF CAL
9G FIBER20G SUGAR87G OTHER
FAT 19G24% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indian street food with spiced vegetable mash topped on buttered bread, garnished with onions, cilantro, and lime. Flavorful and satisfying. A traditional casual meal.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 to 4 tablespoons salted butter (plus 4 tablespoons, at room temperature)
- 1 large yellow onion (finely diced)
- ½ green bell pepper (seeded and diced)
- ½ red bell pepper (seeded and diced (optional))
- 1 tablespoon ginger (grated )
- 1 tablespoon garlic (minced )
- 5 cups cauliflower florets (1-inch florets)
- 2 large Yukon gold potatoes (peeled and cut into 1-inch cubes)
- 3 plum tomatoes (cored and diced)
- ½ cup frozen green peas
- kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1 to 2 tablespoons pav bhaji masala (see Note)
- 1 tablespoon Kashmiri red chili powder (see Note)
- ¼ teaspoon ground turmeric
- ½ cup fresh cilantro (finely chopped)
- 12 potato buns
- 1 medium red onion (finely diced)
- 1 lime (cut into wedges)
At a glance
PER SERVING · TIME 55M
CAL 35%·PRO 35%
CARBS 115G66% OF CAL
9G FIBER20G SUGAR87G OTHER
FAT 19G24% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1093mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 189mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1093MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.