做法
- 把花椰菜、青豆、胡萝卜和甜椒与200毫升水在高压锅中煮4分钟。或煮12分钟至完全软。沥干。蔬菜必须够软能压碎——这里不要al dente。
- 在宽铸铁锅中加热30克黄油。把四分之三的洋葱与青辣椒煮6分钟至透明带金边。加姜蒜泥,炒一分钟。
- 加番茄、克什米尔辣椒和姜黄。边煮边压8分钟,直到番茄完全散开,混合物变深红橙色。
- 加煮好的蔬菜、土豆泥和pav bhaji香料。在锅里用土豆压泥器压5分钟至均匀变稠——像粗泥。加200毫升水;慢炖8分钟,定期压。蔬菜泥应油亮红、能裹勺背。
- 再拌入30克黄油和切碎的香菜。试味——调盐和辣椒。小火保温。
- 烤面包:把每个卷横切但不切断。在平底铁板上融化30克黄油,加一撮pav bhaji香料。把面包切面朝下压90秒至金黄、吸饱黄油。蔬菜泥顶上加最后一团黄油、生洋葱、香菜和一块柠檬,旁边配烤好的面包卷。
Common questions
Can 孟买蔬菜泥配面包 be made ahead?
孟买蔬菜泥配面包 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 孟买蔬菜泥配面包 spicy?
孟买蔬菜泥配面包 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟买蔬菜泥配面包 vegetarian or gluten-free?
孟买蔬菜泥配面包 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 孟买蔬菜泥配面包 to make at home?
孟买蔬菜泥配面包 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 孟买蔬菜泥配面包 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pav bhaji由1850年代孟买棉纺厂工人发明,他们午休时需要快速、便宜、不用叉子的餐——葡萄牙引入的pav(面包)与午餐盒里有什么菜搭配。这道菜现在与海滨大道一样孟买。标志是黄油——既在烹饪中也在最后顶上一颗高尔夫球大小的黄油——以及在热铁板而非锅上压糊的技法,这让底部产生淡淡的焦化层。海风散步后在朱胡海滩深夜吃pav bhaji,是体验。
