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Priya Makes Pav Bhaji | From the Test Kitchen | Bon Appétit - YouTube
2 Russet potatoes
2 Roma tomatoes, diced
1 lime, quartered
1 Serrano pepper, diced
0.25 cups cilantro, minced
1 cup red onion, finely diced

0.5 cup peas, frozen
1.5 cup cauliflower florets

1.0 tablespoon extra virgin olive oil
0.75 teaspoons ground turmeric
1.0 tablespoon ground coriander

8 soft potato rolls
butter, softened

Scrub the potatoes and prick each several times with a fork.
Microwave for 5 mins, then turn them over and microwave for another 5 minutes.
Allow potatoes to cool enough to peel, then roughly mash them in a bowl.
Add peas, cauliflower, and 3 cups water to a pot. Cover and bring to a boil, then reduce heat to a simmer for 7-10 mins until soft.
Drain the vegetables before returning them to the pot and lightly mashing them.
Bring large skillet to medium-high heat and add olive oil. When the oil shimmers, add turmeric and coriander and allow the spices to bloom.
Add tomatoes and stir until a chunky sauce forms. Add 2 tablespoons of water to deglaze pan.
Reduce heat to medium-low. Add peas, cauliflower, potato, and Serrano pepper.
Add 1 teaspoon salt, another 2-4 tablespoons of water (depending on how dry the mashed potato is), and cilantro. Stir to combine.
Allow the bhaji to stew for at least 4 minutes. Season to taste.
Split the potato rolls and liberally butter each side. Toast butter-side down on a medium pan until golden brown.
Top each bun with bhaji, a sprinkle of onion, and a squeeze of lime.
indian  vegetarian  potato  tomato  lime  serrano  cilantro  redonion  peas  cauliflower  oliveoil  turmeric  coriander  rolls  butter  madethis:excellent 
december 2018 by danengler

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