Pav Bhaji / Veggie Mash

This is a great way to use leftover veggies! This recipe sees us making Pav bhaji – a fast food staple from India. It’s vegetable curry mash served with soft bread.


500g potatoes, boiled until tender, mashed (we used leftover roasted potatoes for this)
1 head cauliflower, cut in florets, boiled until tender, mashed (leftover works as well)
250g carrots, boiled until tender, mashed (again, leftover roasted/steamed is okay)
2 cloves garlic
1″ knob ginger
1″ knob turmeric
1 pc red/green chili, minced (optional)
2 tbsp ghee or oil of preference
1 pc red onion, minced
2 pcs tomatoes, chopped
2 tbsp masala spice
To taste salt


  1. Combine garlic, ginger and turmeric in a mortar/food processor and pound/blend until you have a paste. Set aside.
  2. Heat ghee/oil in a deep pan and saute onions until translucent.
  3. Add tomatoes and cook until soft and mushy.
  4. Add garlic-ginger-turmeric paste and chili (if using), frying until fragrant.
  5. Add the masala, mix until well combined.
  6. Add the mashed vegetables and pour enough water to bring it to a thick consistency. Let it simmer until you have a thick mixture. Season with salt.
  7. Best served with toasted/grilled bread (pav).
vegetable curry mash at Good Food Community's team lunch
And best shared with family.

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