Pav Bhaji

Ingredients

• 1 lb potatoes
• 1 medium onion, yellow
• 1 medium tomato
• 2 tablespoons pav bhaji spice blend (or 2 teaspoons chaat masala plus 0.5 teaspoon cayenne pepper)
• 3 tablespoons butter, divided
• 4 pieces pav bread or dinner rolls

Instructions

1. 1

   Cut potatoes into 1-inch cubes: place each potato on the cutting board and slice straight down into 1-inch-thick slabs, then rotate and cut those slabs into 1-inch cubes until the whole potato is chopped.

2. 2

   Dice the onion into 0.25-inch pieces: cut lengthwise from root to tip into thin strips, then turn the pile 90 degrees and cut crosswise into small cubes the size of corn kernels.

3. 3

   Dice the tomato into 0.5-inch pieces: place stem-side down and cut into 0.5-inch-thick slices, then rotate 90 degrees and slice crosswise to create small chunks.

4. 4

   Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and foams, about 30 seconds.

5. 5

   Add the diced onion and cook, stirring once every 20 seconds, until the pieces turn light golden brown and smell sweet, about 2 minutes.

6. 6

   Add the potato cubes and stir constantly with a wooden spoon for 1 minute to coat them in butter, then add 0.5 cup water and cover the skillet with a lid.

7. 7

   Cook covered over medium heat until the potatoes are completely soft and break apart when you press one with the back of a spoon, about 10 minutes.

8. 8

   Remove the lid and add the diced tomato and 2 tablespoons pav bhaji spice blend, then stir vigorously for 30 seconds until the mixture turns a deep reddish-brown color.

9. 9

   Mash the mixture with the back of the spoon against the bottom of the skillet, breaking up all the potatoes until chunky but mostly smooth, about 1 minute.

10. 10

    Taste a small spoonful; if too salty or spicy, stir in 1 tablespoon water; if bland, add 0.5 teaspoon more spice blend and stir 20 seconds.

11. 11

    Heat 2 tablespoons butter in a separate small skillet over medium-high heat until it foams, about 30 seconds.

12. 12

    Place the pav bread pieces into the hot butter, cut-side down, and press gently with a spatula until the bottoms turn deep golden brown, about 90 seconds.

13. 13

    Flip the bread with the spatula and toast the other side over medium heat until light brown, about 40 seconds, then remove to a plate.

14. 14

    Spoon the bhaji into a serving bowl or divide between two bowls, then place the toasted pav pieces alongside or slightly overlapping the top of the bhaji.

Tools you’ll need

• cutting board
• chef's knife
• large skillet with lid
• small skillet
• wooden spoon
• rubber spatula
• serving bowl or two individual bowls
• spoon for tasting

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