I'm currently reading a food memoir called "Monsoon Diary" and reading about all the delicious indian foods made me crave this dish big time. I've always used this recipe every time I make pav bhaji. I substitute dairy free Earth Balance margarine for the butter. This always turns out mouthwateringly delicious.
3 comments:
Nnnnnggggg..... that's me drooling over your meal. How can you ever go wrong with spicy Indian and "buttery" bread?
Can you get Everest pav bhaji masala in the US, or do you use something else instead?
Rachel,
I used a different brand - can't remember the name but whatever brand you can find at your local indian/asian grocery.
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