Pav Bhaji

A buttery spiced vegetable mash served with soft bread rolls griddled in a generous slick of butter.

Ingredients

• 600g paneer cubes
• 300g idli batter
• 2 tbsp curry leaves
• a pinch of mustard seeds
• 1/4 cup neutral vegetable oil
• a generous handful of cauliflower florets
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste
• 500ml whole milk
• 2 tsp red chili powder
• 200g fresh spinach

Instructions

1. 1

   Prepare the naan bread base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the red lentils, potatoes, grated fresh ginger, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the naan bread until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the red lentils mixture until cooked through and lightly charred at the edges, about 30 mins.

6. 6

   Assemble by layering the naan bread with the filling, a spoonful of roasted cashews, and a scattering of cilantro.

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