- 2 cardamom pods
- 3 teaspoons fennel seeds
- 1.5 tablespoons coriander seeds
- 2 whole dried chillies
- 3 teaspoons cumin seeds
- 4 cm cinnamon stick
- 3 teaspoons black peppercorns
- 1 tablespoon dried mango powder, (from Indian spice shop)
- 2 potatoes, cubed (no need to peel)
- 200 g Beans, trimmed & chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon EDC vegetable stock concentrate
- 1 zucchini, cut into chunks
- 4 cloves garlic, peeled
- 1 teaspoon tumeric, ground
- 1 carrot, cut into chunks
- 2 onions, peeled & halved
- 1/4 pumpkin, peeled & cubed
- 400 g canned tomatoes
- 30 g Butter
- 1 capsicum (any colour), deseeded & cut into pieces
- 1 lemon, juiced
- 10 small white dinner rolls
- 2 tablespoons Butter, approximate only
- 1 red onion, finely chopped, to serve
- 2 tbsp fresh coriander, finely chopped, to serve
- Combine all the spice mix ingredients EXCEPT mango powder in the TM bowl and roast 5 minutes Varoma speed 1
- Add the mango powder and roast a further minute on Varoma speed 1
- Leave to cool for 10-20 minutes then mill for 1 minute speed 9
- Decant spice mixture out into a container. You will only be using a tablespoon of the mixture for this curry. Store the rest for another day
- No need to rinse out the bowl from the spice mixture above. Add ~1L water to the TM bowl and start cooking 25 minutes Varoma speed 1-2 with Varoma steaming tray on the lid.
- Start chopping up the vegetables as described below, adding each to the Varoma tray as it is ready. I start with the hard vegetables first - potatoes then carrot then pumpkin the zucchini and then beans. Steam until timer is done then set aside in Varoma tray and drain the water from the TM bowl
- Add the butter to the warm bowl and melt 2 minutes 80 degrees speed 2
- Add onion, garlic, ginger and capsicum to bowl. Chop 3 seconds speed 7. (may need to repeat to get an even size if the bowl is too hot & the blades take a moment to spin faster due to the safety override)
- Add 1 tblspn of the Bhaji spice mix to the bowl along with the tumeric. Cook for 5 minutes Varoma speed 1
- Place ~1/3 of the steamed vegetables back into the bowl. Chop/mash on speed 5 for about 3 seconds. Add another 1/3 of the vegetables to the bowl and mash further 3 seconds speed 5. Add the remaining 1/3 of the vegetables and mash a further 3 seconds speed 5. Adding the vegies gradually is important so you don't overload the bowl and get the right texture
- Add sotck concentrate, lemon juice and canned tomatoes to the bowl. Cook 10 minutes at 100 degrees speed 2 reverse
- The curry part of the Pav Bhaji is now done.
- Combine chopped red onion & coriander in a small bowl. Either sprinkle over the top of the vegetable curry or serve on the side. (we serve on the side for kids)
- Place a frying pan over medium heat and melt ~1/2 to 1 tblspn butter until it starts to bubble slightly. Split rolls and toast in the butter until golden brown
- Serve yourself the curry and spoon some onto a bread roll half to eat.
Pav Bhaji Spice Mix
Pav Bhaji Curry
If you haven't tried Pav Bhaji before and have no idea what it is, think of it like a vegetarian sloppy joe.
This is a very mild version of the traditional dish as my kids love it. If you are from Mumbai and/or like the street food spicy version of this classic dish, you will need to add some chilli powder to your own taste at step 9 with the spice mix and tumeric.
If you can't be bothered or don't have time to make the spice mix, you can use good quality Garam Masala (though it is not quite the same taste) or Indian spice stores often sell a pre-mixed Pav Bhaji spice mixture as well. Use a tablespoon of this mixture in step 9.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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