happy shortcut for easy pav bhajji
Sometimes you stumble upon a happy shortcut that makes cooking so simple, it’s ridiculous. This “cheater’s version” of pav bhajji using a can of soup is a go-to recipe for me whenever I’m short on time. I always have the ingredients handy!
You can use frozen and/or canned veggies. Canned potatoes work particularly well for this dish. I know most recipes call for peas — if I’m weight-watching (err, always, all ways!) I usually leave them out in favor of more green beans or another less starchy veg. The soup has a few peas, as well as corn which adds an interesting little crunch to the mashed mix.
This is my weight-watcher’s dream dish — big on flavor and low in fat.
Of course, one teeny pat of butter on top never hurt anyone… 
Easy Lowfat Pav Bhajji
makes a BIG batch!
In a large frying pan, heat 1 tsp canola oil over medium heat.
When hot, add:
1/2 c chopped onion (fresh or frozen)
1 tsp each ginger and garlic paste
Saute for several minutes, then add:
1 can sliced potatoes
1 16oz pkg frozen cauliflower
1 c frozen green beans
optional:
1/2 c frozen or fresh carrots
1/2 c frozen peas
Reduce heat to med-low, cover and cook about 10-15 minutes, until frozen veggies are no longer hard. Then stir in:
1/2 tsp chili powder
1/4 tsp turmeric
1 heaping TB pav bhajji masala (I like MDH)
Mix well to blend spices, then add:
1 can Progresso Vegetarian Vegetable Soup
(rinse the bottom of the can with 1/2 c of water and dump that into the pan too)
Give it all a good few turns with a wooden spoon, then raise heat to medium, cover, and cook 10-15 minutes, stirring occasionally to prevent sticking. At this point the veggies should be soft — mash everything with a potato masher and continue to cook another 5-10 minutes, until the bhajji has thickened and smells deeeeeeelicious. Taste and add a little more masala if needed. Add salt at the very last — the soup is salty so it may not need any extra.
easy, lowfat pav bhajji with oat bran pita on ’spiral’ by Hocking glass, circa 1928
Serve with Joseph’s oat bran pitas for a ww treat — or with toasty buttery bread a la dear Nupur, if you want to indulge!
here is the bhajji in a depression glass sherbet cup ~ the pattern is called ‘parrot’ or ’sylvan’ by Federal glass, circa 1930 ~ if you look closely you can see the two parrots 
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I also tossed this little chaat together with cubed avocado, halved grapes, a little yogurt mixed with salt, pepper, and a pinch of sugar, and some spicy boondi. After I took its photo I realised the dish was a pattern called ‘tea room’ — ha!
grape and avocado chaat in a ‘tea room’ bowl by Indiana glass, circa 1926
