Mash Potatoes - Pav Bhaji Style, Vegan Comfort Food


Mashed Potato - Pav Bhaji style. vegan delights

Classic mashed potatoes with a warming twist that adds a colour and dancing taste buds to the table. This is one of my favourite things to make and share.



Serve 4 as a starter or a side
Serves 2 as a main meal


2 tsp cumin seeds
4 thinly sliced spring onions
1/2 a chopped red chilli
1/2 inch grated fresh ginger
Mash potatoes (from 350 g potatoes, boiled)
1 tin chopped tomatoes (or 400 g fresh finely chopped tomatoes)
1 tin marrow fat peas (or 200 ml dried marrowfat peas soaked overnight and boiled)
1 and 1/2 tsp coriander powder
1/2-1 tsp Kashmiri chilli powder
1 tsp turmeric powder
2 tsp garam masala (I used one with fennel in, alternatively add 1/4 tsp ground fennel)
1/2 tsp dried mango powder
2 -3 tsp salt or to your liking
Oil for frying (sesame seed oil is good for winter)






Let's do this:
1) Gather and prepare your ingredients.
2) Heat a frying pan with 2 tbsp oil
3) Add the cumin seeds, after about 30 seconds in a hot pan they become a little darker
4) Add spring onions, chilli and ginger - fry until they get soft and the smell of raw ginger evaporates
5)   Stir in the mashed potatoes - fry 1-2 minutes,
6) Keep the pan hot while stirring in chopped tomatoes - fry until everything comes together.
7) Last step is adding the marrowfat peas along with the spices
8) Fry for 2 minutes.
9) Turn the heat down and let it cook for 5 minutes. After 5 minutes turn the heat down to low until you are ready to serve.


Great, job done! You are ready to serve as a starter or to share with your favourite people.