October 16 2018 recipe by Sahil Makhija![Sahil Makhija]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb pav bhaji
Let us introduce you to pav bhaji, the king of Mumbai’s street food, sort of a vegetarian version of chili con carne. ‘Pav’ means ‘bread’ and ‘bhaji’ means ‘vegetable’, but as we all know that cauliflower is the new potato, let the best low-carb veggies come together in this irresistible Indian stew.
USMetric
servingservings
Ingredients
- 1¼ lbs 550 g cauliflower, cut in small pieces
- 2 (8 oz.) 2 (230 g) tomato, finely choppedtomatoes, finely chopped
- 1 (5 oz.) 1 (140 g) green bell pepper, finely choppedgreen bell peppers, finely chopped
- 1 tsp 1 tsp ginger garlic paste
- 2 tsp 2 tsp pav bhaji masala
- 6 oz. 170 g butter
- 1 (4 oz.) 1 (110 g) red onion, slicedred onions, sliced
- 1 tbsp 1 tbsp fresh cilantro
- 1 tsp 1 tsp kashmiri red chili powder
- 1 tsp 1 tsp dried fenugreek (kasoori methi)
- red food coloring (optional)
- salt, to taste
- ½ ½ lime, the juicelimes, the juice
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Instructions
- Cut the cauliflower into small pieces and add to a large frying pan along with about a cup of water. Cook for about 10 minutes or until the cauliflower is fork-tender.
- Add finely chopped tomatoes, finely chopped green bell pepper, ginger garlic paste, half of the pav bhaji masala, salt to taste, and one-third of the butter. Mix well and cook for 5-10 minutes with the lid on.
- Use a potato masher and mash everything into a mushy paste and cook until all the water evaporates. As the vegetables get softer, give them another mash. Transfer to a bowl and set aside.
- Heat the remaining butter in the previously used pan. Add onion, cilantro, kasoori methi, chili powder, and the rest of the pav bhaji masala. Cook until the onion turns translucent. Add the food coloring if you're using any.
- Add the cauliflower mash mixture, mix well, and cook for 3-4 minutes.
- Add some more water and mash again with the potato masher so you get a puree. Squeeze in the lime juice. Depending on how thick or thin you want it, add more water, or keep cooking until the water evaporates.
- Top with a dollop of butter, chopped onion, and fresh coriander.
- Serve with keto bread.
About this recipe
This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.
Trond, thank you so much for the link.
Be sure to check out our other Indian recipes, too! https://www.dietdoctor.com/low-carb/recipes/around-world#indian