Slow Cooker Pav Bhaji
Pav bhaji is a popular street food, made of vegetable stew and rolls, in the Indian state of Maharashtra. You can buy asafetida, amchoor, and ginger-garlic paste at Indian markets and online.
Serves: 8Hands-on: 45 minutesTotal: 5 hoursDifficulty: Medium
- 1 Tbsp. coriander seeds
- 1⁄4 tsp. cumin seeds
- 1⁄4 tsp. caraway seeds
- 1⁄2 tsp. cloves
- 1 cinnamon stick
- 1⁄2 tsp. black peppercorns
- 2 whole dry red chilies
- 1⁄2 tsp. red chili powder
- 1⁄8 tsp. asafetida
- 1⁄4 Tbsp. amchoor (dried mango powder)
- 1⁄2 tsp. turmeric
- 2 Tbsp. olive oil
- 1⁄2 lb. coarsely chopped cabbage
- 2 cups peeled and diced potatoes
- 3 fresh green chili peppers, chopped
- 1 cup chopped carrots
- 1 1⁄2 cups thawed green peas
- 1 1⁄2 cups chopped tomatoes
- 1 tsp. salt
- 1 Tbsp. ginger-garlic paste
- 2 Tbsp. lime juice
- 8 tablespoons butter, divided
- 16 dinner rolls
- Roast the coriander seeds, cumin seeds, caraway seeds, cloves, cinnamon, and black peppercorns in a pan over medium heat until it starts to perfume, about 5 minutes. Set aside and let it cool. Grind all the ingredients together in a spice grinder. Set aside.
- Add 2 tablespoons of oil to a 6-quart slow cooker and use it to grease the walls. Add cabbage, potatoes, carrots, peas, tomatoes, and salt. Turn the slow cooker to low , cover, and cook for 4 hours or until the vegetables are almost cooked.
- Add ginger-garlic paste, reserved spice mixture, and lime juice. Stir well and cook on high for another 30 minutes.
- Add 1 1⁄2 tablespoons butter and mix together well, mashing everything well into a homogenous thick gravy.
- Before serving, melt 3 1⁄2 tablespoons butter in a hot skillet. Slice rolls in half and add them, cut side down, to the butter in pan. Allow cut side to brown and remove from pan.
- Serve stew with browned rolls and remaining butter on the side.