Name: Pao-Bhaji
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 100 g/½ cup Ghee; 20 g/⅓ cup Coriander; Salt; 5 g/1 tsp Garlic paste; 4 Buns; 250 g/1 cup Tomatoes; 30 ml/2 Tbs Lemon juice; 4 Green Chillies; 15 g/5 tsp Ginger; 10 g/2 tsp Garam Masala; 75 g/5 Tbs Butter; 4 Whole Red Chillies; 5 g/1 tsp Ginger paste; 675 g/1½ lb Potatoes

Preparation info

Serves:
4

Difficulty
Medium
Ready in
45 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The simple potato ‘n’ tomato dish, made famous on the side streets of Bombay, the city that loves to eat out. Essentially a poor man’s late—night meal, it has universal appeal.

Ingredients

675 g/1½ lb Potatoes
100 g/½ cu

Method

Preparation

THE POTATOES: Boil, cool, peel and dice.

THE REMAINING VEGETABLES: Remove stems, wash, slit, deseed and chop green chillies. Scrape, wash and chop ginger. Wash and chop tomatoes. Clean, wash and chop coriander.

THE RED CHILLIES: Pound with a pestle.

THE BUNS: Cut into halves, horizontally.