Cauliflower Pav Bhaji

 Pav Bhaji is a street food popular in most of the states in India. Star of the recipe is yellow potato. But owing to high calories and starch I am replacing it with white cauliflower. Basically boiled potatoes has 134 calories compared to 28 in cauliflower for single serving.

 The texture using Cauliflower is not exactly the same but taste is. The cooked potato gives a smooth texture vs cauliflower gives grainy texture. The taste is delicious and you can eat five times more. So if you are looking to low calorie option with same taste then this recipe is a must try.

Ingredients:

1. Cauliflower - florets 3 Cups

2. Onion - 2 Medium

3. Tomato - 8-9 Medium 

4. Green Bell Pepper - 1 Medium 

5. Peas - 1 Cup

6. Garlic - 10-12 Cloves 

7. Ginger - 3/4 Inches 

8. Lemon - 1

9. Cilantro - 1 Cup chopped 

10. Mumbai Pav Bhaji Masala - 3-4 TBSP

11. Turmeric Powder - 1 TSP 

12. Red Chili Powder - 2 TBSP
13. Vegetable Oil - 1 TBSP
14. Cumin Seeds - 1 TBSP 

15. Salt - As per taste

Method:
1. Boil cauliflower florets with a pinch of salt and turmeric powder.

2. Heat the thick bottom pan. Add vegetable oil and cumin seeds. 

3. Once the seeds start to sputter add chopped onion. Sauté for about five minutes. They will turn brown as shown in the picture. 

4. Add chopped bell pepper. Sauté for 2-3 minutes or until they are softened. 

5. Add green peas. I have used frozen peas. You can use fresh. Sauté for 2-3 minutes. Since I used frozen peas I sauté those a min or two longer. You will notice juices are coming from the veggies. 

6. At this point, start to mash all together on lowest heat settings, simmer if you can.

7. Once mashed add chopped tomatoes and 1/2 cup of water. Cover the lid and let the tomatoes cook on medium heat; say another 4-5 min. 

8. Mash tomatoes to make a smooth gravy as much possible. 

9. Add minced garlic, ginger, pinch of turmeric powder, lemon juice and salt. 

10. By now cauliflower will be cooked. Add only the florets into the gravy. 

11. Mash florets in the gravy on low heat. 

12. Add red chili powder and Mumbai Pav Bhaji masala powder. This will make medium to spicy Bhaji. You can adjust as per your taste. Let Bhaji simmer for 4-5 minutes before serving.

13. Freshly chopped condiments are must. Here I have red onion, tomato, cilantro and a wedge of lemon. Instead of using traditional pairing of Pav made from all purpose flour, I am using whole wheat toasted bun.