Low-carb pav bhaji
- 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) , finely chopped, 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
- 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
- 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.