Goan Vegetable Pao Bhaji

Instructions

1. 1

   Pressure cook the vegetables. Add potatoes, cauliflower, and carrots to a pressure cooker. Pour in 1.5 cups of water and a pinch of salt. Pressure cook for 3-4 whistles until the vegetables are very soft. Once the pressure releases naturally, open the lid and lightly mash the vegetables. Set aside, reserving the cooking water.

2. 2

   Prepare the Goan spice masala. In a small pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, and dried red chilies on low heat for 2-3 minutes until fragrant. Let the spices cool completely. Grind them into a fine powder using a spice grinder. This is your Goan bhaji masala.

3. 3

   Sauté the aromatics and cook the bhaji base. Heat oil and 2 tbsp of butter in a large, heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown, about 6-7 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears. Stir in the chopped tomatoes and cook until they become soft and mushy, about 5-6 minutes. Add the prepared Goan bhaji masala and turmeric powder. Mix well and cook for 1-2 minutes until the oil starts to separate from the masala.

4. 4

   Combine vegetables and simmer. Add the mashed vegetables to the pan. Mix everything together well. Pour in the thick coconut milk and about 1 cup of the reserved vegetable cooking water. Stir to combine. Season with salt and sugar. Use a potato masher to mash the mixture further in the pan to get a semi-smooth consistency. Let the bhaji simmer on low heat for 8-10 minutes, stirring occasionally, until it thickens. Turn off the heat and stir in the lemon juice and 2 tbsp of chopped coriander leaves.

5. 5

   Toast the pao buns. Heat a tawa or flat pan over medium heat. Melt the remaining 2 tbsp of butter on it. Sprinkle a pinch of the Goan bhaji masala and some chopped coriander on the butter. Slice the pao buns horizontally, open them up, and place them face down on the tawa. Toast for 1-2 minutes until golden brown and slightly crisp.