Pav Bhaji is popular Indian street food that is meant to be a quick, healthy, nutritious meal for Mumbai’s workers. It is an icon of the city where dinner rolls/buns are served with spicy mashed veggies topped with dollop of butter. There are a lot of bold flavors in this dish with many layers. A special blend of spices known as pav bhaji masala is used to flavor the dish, which is finished with lots of butter and cilantro. It’s the perfect vegetarian dish.
We offer our version of this famous Indian street food originating in Mumbai which is still spicy and flavorful, but with a few twists. “Pav” means dinner rolls, and “Bhaji” means a vegetable dish. We tried the classic version where most of the vegetables are mashed. We decided to try keeping the veggies whole, which had a lot more crunch and character. We also eliminated the dinner rolls (who thought of that, anyway) and served our version on basmati rice. Lastly, we tried 2 versions: one with russet potatoes, and the other with sweet potatoes. Our tasters loved the sweet potato version. So we are not exactly making Pav Bhaji, but our version is just as easy and oh so tasty.
The ingredients are easy to find and won’t require you to completely restock your pantry.
This recipe can be easily made vegan by replacing butter with vegan butter or coconut oil. If you have never had this in your life, you are seriously missing out!
Pav Bhaji without the Pav
Ingredients
- 8 ounces extra firm tofu It is important to use extra firm
- 2 tablespoons corn starch
- 2 tablespoons neutral vegetable oil We use grapeseed oil
- 2 scallion Sliced, on a bias
- 1/2 medium Sweet onion Julienne sliced
- 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
- 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
- Salt and Pepper To taste
Instructions
- Pat dry both sides of the steak. Liberally season the steak with the Serious Foodie Seattle Espresso Rub. Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
- Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
- To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
- Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
- Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/
Notes
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