Prep Time::15 mins
Cook Time::50 mins
Total Time:: 1 hr 5 mins
Servings::4
Yield::4 servings
Ingredients
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2 tablespoons oil, divided
1 large onion, grated
¾ teaspoon salt, or as needed
5 cloves garlic, grated
1 ¼ cups water, or more as needed
2 teaspoons pav bhaji masala, divided
1 (14.5 ounce) can diced tomatoes
2 small potatoes, peeled and cut into small cubes
3 tablespoons canned sweet corn, drained
1 teaspoon mild chile powder
1 teaspoon ground coriander
1 pinch ground ginger
½ teaspoon lemon juice
1 tablespoon unsalted butter, or more to taste
Directions
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.