Pav Bhaji

Pav bhaji is the perfect weekend companion. Indian street food is just in a league of its own! What's your favorite?

*Recipe* - 2 potatoes, boiled - 3 tomatoes, chopped - 1/4 c peas - 1/2 bell pepper, chfinely chopped - 1 onion, finely chopped - 4 T butter - 1 t cumin seeds - 1 t ginger garlic paste - 1.5 t Kashmiri chili powder, divided - 1 t garam masala - 1/4 t turmeric powder - Salt to taste - 1 c chopped cilantro - Juice of half a lime - 2 c water

* In a pot melt 1 T of butter. Once melted, add your potatoes, tomatoes, peas, bell pepper, and salt and mix. Add in 1/2 t of chili powder and add about 1.5 c of water and bring to a boil and then let it simmer covered until all the veggies become tender. (About 10-15 mins.) Stir occasionally and add water if the mixture becomes too dry. Once the veggies are soft, mash them well with a potato masher. * Set the mixture aside. In the same pot on medium heat, add 2 T of butter. Once melted add your chopped onions, cumin seeds, and 1 t chili powder. Cook until the onions soften. Then add your potato mixture and mix well. Check for salt and add hot water to adjust the consistency of your bhaji. Add a handful of chopped cilantro. Let it simmer covered on low heat for 10 mins so all the flavors can meld together. Mix well and squeeze some lime juice over it. * In a pan on medium heat, melt some more butter! Add to it 1/4 t chili powder. Cut you pav, or rolls, in half and put them face down in the butter chili mixture and toast them lightly. If you can find the rolls they have at Indian stores, great! If not I think the next best are those Hawaiian rolls. They have a hint of sweetness and are nice and fluffy. Always, always, serve your pav bhaji with finely chopped onions, cilantro, and you guessed it, more butter!