Always keep a container or two of this pav bhaji in the freezer for lazy days or for when it’s too hot to cook.
- 1 large aubergine
- 2 medium courgette
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium potatoes
- 1 large onion
- 3 large tomatoes
- 100g green peas
- 2 tablespoons pav bhaji masala
- a small bunch fresh coriander
- 1 lemon
- 8 bread rolls
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Preheat your oven to 200°C (180°C fan) and prepare a baking tray. Dice the aubergine, courgette, and both bell peppers into small cubes. Spread them evenly on the tray, drizzle lightly with oil, and roast for 20-25 minutes until tender and slightly charred.
Meanwhile, boil the potatoes until they are soft and easily mashable. Once cooked, drain the water and set aside.
In a large pan, heat some oil over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and continue to sauté for another minute until the garlic is fragrant.
Chop the tomatoes and add them to the pan, cooking until they break down into a thick sauce. Stir in the pav bhaji masala and cook for an additional 2-3 minutes to incorporate the spices.
Add the roasted vegetables, boiled potatoes, and green peas to the pan. Mash the mixture with a potato masher until it reaches your desired consistency. Let it simmer for 10 minutes, stirring occasionally.
Finish by adding chopped fresh coriander and a squeeze of lemon juice for freshness. Stir well and adjust seasoning with salt and pepper to taste. Serve with toasted bread rolls.
