Dishoom Pau Bhaji (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Prepare all vegetables by boiling potatoes, cauliflower, and peas separately until fork-tender, about 15-20 minutes. Drain thoroughly and mash the potatoes and cauliflower coarsely, keeping some texture. Set vegetables aside.
2. 2Heat 2 tablespoons vegetable oil and 2 tablespoons butter together in a large, heavy-bottomed pan or tava over medium-high heat until butter melts completely and begins to sizzle.
3. 3Add finely diced onions to the hot oil-butter mixture and sauté until they turn golden brown and softened, about 8-10 minutes, stirring occasionally to prevent burning.
4. 4Toss in minced garlic and grated ginger, cooking until the raw smell disappears and the mixture becomes fragrant, about 2 minutes.
5. 5Add chopped tomatoes and diced green bell pepper, stirring well to combine. Cook until tomatoes break down completely into a pulpy consistency, about 10-12 minutes, mashing occasionally with the back of your spatula.
6. 6Sprinkle in pav bhaji masala, red chili powder, and turmeric powder, stirring continuously for 2 minutes until the spices release their aromatic oils and the raw spice smell vanishes.
7. 7Add the mashed potatoes, cauliflower, and green peas to the spiced tomato base, mixing everything together thoroughly.
8. 8Pour in 1 cup of water to achieve a thick but saucy consistency. Mash and mix vigorously using a potato masher right in the pan, creating a cohesive, textured mixture.
9. 9Add 3 tablespoons butter and salt to taste, stirring until the butter melts completely and coats the bhaji with a glossy sheen. Simmer for 5-7 minutes, allowing flavors to meld together beautifully.
10. 10Continue mashing and stirring periodically, adding splashes of water if the mixture becomes too thick. The bhaji should be thick enough to coat a spoon but still flowing, not stiff.
11. 11Add remaining 1 tablespoon butter and squeeze fresh lemon juice over the top, mixing gently. Garnish generously with chopped fresh coriander.
12. 12For the pav, heat a flat griddle or tava over medium heat. Melt butter on the surface until it sizzles.
13. 13Slice each dinner roll horizontally without cutting all the way through. Place rolls cut-side down on the buttered griddle.
14. 14Sprinkle a pinch of pav bhaji masala on the buttered griddle surface right where the pav sits. Toast until golden brown and crispy, about 2-3 minutes per side.
15. 15Plate the bhaji in a wide, shallow bowl with a generous pat of butter placed in the center, allowing it to melt luxuriously over the hot bhaji. Arrange toasted pav alongside on the same plate.
16. 16Serve immediately with small bowls of diced raw onions, lemon wedges, and extra coriander on the side for that authentic Dishoom experience.