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Pav bhaji

Fruit and vegetables

400g/14oz potatoes (peeled weight), any variety, chopped into small chunks
200g/7oz carrots (peeled weight), chopped into small chunks
150g/5½oz cauliflower florets, cut into small chunks
300g/10½oz red onions (peeled weight), finely chopped
5 large garlic cloves, finely chopped
15g/½oz fresh root ginger, peeled and grated
400g/14oz tomatoes, finely chopped
2–3 green chillies (bird’s eye or similar), chopped and seeds left in
1 tsp ground coriander
2 green peppers, seeds removed, chopped into small chunks
handful fresh coriander, chopped
1 lime, juice only

Tins, packets and jars

1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water)

Cooking ingredients

50ml/2fl oz sunflower oil
1 tsp cumin seeds
1 tsp salt
1 tsp red Kashmiri chilli powder
1 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
2 tsp coriander seeds
2 tsp cumin seeds
8–10 black peppercorns
5cm/2in piece cassia bark or cinnamon, broken into pieces
6 whole cloves
2 star anise
1 tsp fennel seeds
4 black cardamom pods
1 tsp ground ginger
1 tsp turmeric
1 tsp amchoor (mango powder)

Dairy, eggs and chilled

50g/1¾oz salted butter

Other

100g/3½oz peas
2 tsp pav bhaji masala (available from Asian shops or see recipe below)

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