Incredible India: Pav Baji Recipe

End of summer time mostly means travel time, who doesn’t like traveling right?  If you haven’t had the time to travel yet don’t worry because we are bringing you our new favourite Pav Baji recipe.

What we love the most about travelling is exploring the country’s cuisine and eating like a local!  One of our recent culinary travel ventures was to India. Indian cuisine is delicious, rich, flavorful, and diversified to meet many people’s taste and dietary requirements. It is great for people who are gluten intolerant, lactose intolerant, vegetarians, vegans AND of course, meat lovers!

We were able to learn a delicious recipe while we were there, the dish is called “Pav Baji” and it comes from the Mumbai region. Continue more to learn this easy, and delicious dish!
Our favorite part about the food was the rich flavor, and this is mainly because of the strong flavor of the spices that are the main component of the Indian cuisine. The spice market was heavenly! It was very colorful and the smell was just amazing and so strong. I definitely took a lot with me back home to experiment with my own cooking. Our own Private Chef, Chef Parveen in London, can speak highly about the effect of spices in the Indian cuisine. She’s even known by the name, the Spice Queen!

If you’re thinking about travelling to India, take a read of these travel tips!  And if you’re wanting to read more about other cuisines then take a look at Nepalese cuisine here.

Pav Baji
A delicious authentic Indian dish (vegan).
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Ingredients
  1. Vegetable Oil (to coat pan)
  2. Onion (small dice): 1 medium / 5.5oz / 155 grams
  3. Garlic (minced): 5 cloves/ ¾oz / 21 grams
  4. Ginger (grated): 1 tsp / ¼oz
  5. Tomato (medium dice) 9oz / 255 grams
  6. Cauliflower (florets rough chopped, stem minced): 1 Head/18oz / 510 grams
  7. Green Bell Pepper (medium dice) 8.5oz / 240 grams
  8. Potato (steamed, grated): 5oz / 140 grams
  9. Frozen Peas: 8oz / 225 grams
  10. Fennel Seed: ½ tsp
  11. Cardamom: ½ tsp
  12. Ground Coriander: 1 tsp
  13. Black Pepper: 4 grinds
  14. Cinnamon: ⅛ tsp
  15. Ground Clove: ⅛ tsp
  16. Black Cardamom: 1 pod
  17. Star Anise: 1 pod
  18. Cayenne Pepper: 1.5 tsp
  19. Turmeric: ½ tsp
  20. Citric Acid: ⅛ tsp
  21. Table Salt: 1¼ tsp
Instructions
  1. Fill saucepan with oil, saute onion to brown at edges
  2. Add garlic, ginger, saute until fragrant (1min)
  3. Add tomato, cauliflower, bell pepper, mix and cover
  4. In small saute pan, toast fennel seeds until fragrant, then add all spices but cayenne,
  5. turmeric, black cardamom, and star anise, and toast until fragrant
  6. Grind spice mixture until fennel seeds are roughly busted up
  7. When vegetables are soft, and smashy, add spice mixture, black cardamom and
  8. star anise pods, cayenne, turmeric, citric acid, and salt
  9. Continue to simmer. If mixture is dry, add water ¼ cup at a time
  10. Once consistency = pleasantly smushy, add potatoes and stir to combine
  11. Add peas, heat through, and serve
Notes
  1. Serve with yogurt on the side
  2. Can be eaten with rice or Indian bread
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There you go, that was a delicious recipe made by a friend’s grandmother. If you decide to make it, send us a picture and report back to us and let us know how it was. If not, don’t worry at all! We got you covered; our Personal Chefs are ready to cook for you at home anytime you want! Hire Private Chef Parveen in London, Private Chef Karanveer in Kuwait, and Private Chef Priya in Dubai. Book them now here and they will be knocking at your door in no time!