Paav Bhajee

This delicious recipe from 660 Curries claims to be an appetizer, but we made it as a main dish and it works excellently in that role. We deviated somewhat from the recipe in how it's served; as written you're meant to grill the buns and then place them on top of the curry (maybe slice them up as you eat it?), whereas we spread the curry on top of the buns and at them as open-faced sandwiches. Prepared thus, one batch makes enough for eight hamburger buns or so; plan accordingly. (The recipe says 10 so we may have been going heavier on the curry:bun ratio than expected.)

It takes quite a while to make, but most of the actual prep work is in chopping things; the cooking process mostly involves waiting and stirring.

We still have the other half of the cauliflower in the fridge and it's destined to be used in a second batch of this.

Ingredients

• 500g russet or yukon gold potatoes, diced
• 250g cauliflower, cut into florets
• 1 large green bell pepper, stemmed, seeded, and coarsely chopped
• 128mL frozen green peas
• 1 large red onion, coarsely chopped
• 4 fresh green Thai, cayenne, or serrano chilis, stems removed
• 128mL salted butter for cooking, plus more for grilling the buns
• 1 (~450mL) tin of tomato sauce
• 15mL ginger paste
• 15mL garlic paste
• 15mL paav bhajee masala
• 5mL coarse salt
• 64mL tomato paste
• 128mL finely chopped fresh cilantro
• 8-10 white hamburger buns

Procedure

1. Combine the potatoes, cauliflower, bell pepper, peas, and 1L water in a medium-size saucepan, and bring to a boil over medium-high heat.
2. Cover and reduce heat to medium. Stew, covered, stirring occasionally, until tender, ~20 minutes.
3. While the vegetables are cooking, combine the onion and chiles in a blender or food processor. Keep away from eyes.
4. Heat a wok or large skillet over medium-high heat. Add 30mL of the butter and the onion-chili blend and cook, stirring, until the mixture browns, 5-8 minutes.
5. Add the tomato sauce, ginger, garlic, masala, and salt. Lower heat to medium and simmer, partially covered, stirring occasionally, until a thin film of oil forms on the surface, 8-10 minutes. Don't let it stick.
6. Meanwhile, reserve 1 cup of the cooking water and drain the vegetables in a colander. Transfer them to a medium-sized bowl, add the tomato sauce, and coarsely mash them.
7. Add the mashed vegetables, half the cilantro, and the reserved water to the sauce. The curry will bubble geyser-like as it heats. Reduce heat to medium-low and cook, covered, stirring frequently, for 15 minutes.
8. Add 30mL of butter and stir it in. Cook, uncovered, for five minutes. Repeat twice more, using up the rest of the butter in the process.
9. Top with the rest of the cilantro.
10. Slice the hamburger buns, butter the inside faces, and grill, face down, in a skillet until they are browned and crispy and delicious.
11. Spread the buns with curry and eat open-faced.