![]() ![]() ![]() Add a few tablespoons of water to loosen, if need be, simmer for a few minutes, so all the flavours intensify, then stir in the lemon juice and season to taste. Once the tomatoes have softened right down, add the ginger and garlic paste, stir for a minute, then stir in three-quarters of a tablespoon of garam masala and cook for a minute or two longer.Īdd the reserved cooking liquor, then stir in the mash and cook, stirring constantly, until the mix has a loose, spreadable consistency that will smear nicely on bread. Once the onions are soft, add the chilli, sliced pepper, tomato, lemon zest and coriander stalks, turn up the heat and cook, stirring regularly, for a few minutes. Check on them from time to time: if they are taking on a lot of colour (a little is OK), stir in a splash of water. Once they start to sizzle, turn the heat right down, cover and leave to cook for six to eight minutes, to soften. Meanwhile, heat 15g butter and the oil in a second medium-sized pan, then add all but a heaped tablespoon of the onions and some salt. When the potatoes are collapsing, add the peas and, if it’s looking dry, a dash more water, cook for five minutes more, then strain the cooking liquor into a bowl and reserve it. Bring to a boil, then simmer until soft – keep an eye on the water in the pan, because you don’t want it to boil dry equally, you don’t want to strain off at lot of water at the end. Put the potatoes in a pan, pour in enough cold water just to cover, then add a generous dose of salt, some black pepper and the turmeric. ![]() If you can get hold of pav bhaji masala powder, so much the better – its defining trait is mango powder, for which I’ve substituted lemon zest and juice.ģ potatoes, peeled and chopped into 3cm cubesġ red, yellow or green pepper, stalk, pith and seeds discarded, flesh finely diced (or 120g frozen sliced peppers, defrosted and chopped up a bit)Ģ0g fresh coriander, stalks finely chopped, leaves roughly chopped I was introduced to it by my baker friend, Adam, though this version is simpler than his, mainly to keep costs down. This deliciously spoonable/spreadable curry eaten on bread rolls ( pav) is one of Mumbai’s most popular street foods. ![]()
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