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Pav bhaji – Mumbai's spicy vegetable puree

A spiced mash of potatoes, cauliflower and peas is served with soft wheat rolls.

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50 minDifficulty: medium
Pav bhaji vegetable puree with butter toasted rolls, onion and lime

Servings in this printout: 4

Ingredients

Servings4
  • 400 g potatoes
  • 200 g cauliflower
  • 150 g peas
  • 1 piece carrot
  • 2 tbsp oil
  • 30 g butter
  • 1 piece onion
  • 2 piece garlic cloves
  • 400 g crushed tomatoes
  • 5 g ground cumin
  • 4 g ground coriander
  • 2 g paprika
  • 2 g turmeric
  • 1 g chili powder
  • 1 tsp salt
  • 300 g soft wheat rollsfor serving
  • 10 g fresh corianderfor serving

Method

  1. Boil potatoes, cauliflower, peas and carrot until tender. Drain and reserve the cooking water.

  2. Sauté onion in oil. Add garlic and the measured cumin, coriander, paprika, turmeric and chili; fry briefly.

  3. Add tomatoes and salt. Simmer for 10 minutes.

  4. Add vegetables and mash roughly in the pan. Thin with a little reserved cooking water if needed.

  5. Simmer for 10–15 minutes, stirring occasionally. Mix in half the butter and coriander.

  6. Toast the soft rolls with the remaining butter and serve with the vegetable mash.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
65.29 g
Total carbohydrates (incl. fibre and polyols)
72.87 g
Protein
13.11 g
Fat
19.24 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • Suitable nutrition data was unavailable for this ingredient or product.
  • fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.
  • Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · ≈ 42.27 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 400 g · potatoes
  • 200 g · cauliflower
  • 150 g · peas
  • 1 piece · carrot
  • 2 tbsp · oil
  • 30 g · butter
  • 1 piece · onion
  • 2 piece · garlic cloves
  • 400 g · crushed tomatoes
  • 5 g · ground cumin
  • 4 g · ground coriander
  • 2 g · paprika
  • 2 g · turmeric
  • 1 g · chili powder
  • 1 tsp · salt
  • 300 g · soft wheat rolls
  • 10 g · fresh coriander

Boil potatoes, cauliflower, peas and carrot until tender. Drain and reserve the cooking water. Sauté onion in oil. Add garlic and the measured cumin, coriander, paprika, turmeric and chili; fry briefly. Add tomatoes and salt. Simmer for 10 minutes. Add vegetables and mash roughly in the pan. Thin with a little reserved cooking water if needed. Simmer for 10–15 minutes, stirring occasionally. Mix in half the butter and coriander. Toast the soft rolls with the remaining butter and serve with the vegetable mash.

Separate version amounts and preparation

Servings for these amounts · 4

  • 400 g · Potato
  • 200 g · cauliflower
  • 150 g · fresh peas
  • 65 g · carrot
  • 27 g · oil
  • 30 g · butter
  • 55 g · onion
  • 7 g · garlic
  • 400 g · crushed tomatoes
  • 5 g · ground cumin
  • 4 g · ground coriander
  • 2 g · smoked paprika
  • 2 g · turmeric
  • 1 g · chilli powder
  • 6.5 g · salt
  • 300 g · soft wheat rolls
  • 10 g · fresh coriander

Boil and roughly mash the vegetables, then simmer with crushed tomatoes and spices. Include all rolls and fresh coriander.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

GL method ↗

Notes

  • The spice quantities are listed individually above.