Kitchens of India: Pav Bhaji (Mashed Vegetable Curry) Review

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This is one of my favorite quick lunches – just reheat and eat! Pav Bhaji is a type of mashed vegetable curry made primarily of potatoes, tomatoes, and peas blended with butter, ginger, and spices. Like many Indian vegetarian dishes, it is richly flavored and savory enough to be a hit with both vegetarians and meat eaters.

The ingredient list for Kitchens of India’s version of the dish is refreshingly short (just 10 ingredients) and doesn’t require a chemistry degree to understand, which is always a bonus in my book. I like to eat it by itself or with bread or naan for lunch, but it would also make a great side dish for an ethnic meal. If you’re on a diet, you will want to be a little careful of the serving size – this is not a low calorie food. The pouch it comes in contains approximately 2.5 servings of 210 calories each, so if, like me, you tend to eat the whole thing in one go, you’ll be consuming about 525 calories.

Kitchens of India’s Pav Bhaji is spicy, but not eye-wateringly so. I’d put it about a 2-3 on a scale of 1-10. That’s just about the right level for my taste, but of you love spicy foods, you may want to add more. Conversely, if you’re sensitive to capsicum, skip this one.

My rating: (4 / 5)

Lemony Cucumber and Couscous Salad Recipe Review


  • 1½ to 2 cups Israeli couscous
  • 2 medium cucumbers
  • ¼ bunch parsley
  • 1 medium lemon
  • 2 Tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • freshly cracked pepper to taste
  • 3 oz. crumbled feta cheese

For directions, please visit Budget Bytes.

Recipe Notes:

I skip the feta and add some fresh mint in addition to the parsley.

Recipe Review:

Easy to make, with a fresh and refreshing flavor. A perfect summer salad! Goes great with the Greek Marinated Chicken recipe from the same blog.

My rating: (4 / 5)

Roasted Cauliflower With Cumin Seeds Recipe Review


  • 1 large head cauliflower, cut into bite-size florets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon kosher salt, plus additional
  • 1/2 teaspoon freshly ground black pepper
  • Plain yogurt, for serving
  • Chopped fresh mint leaves, for serving
  • Pomegranate seeds, for serving

For directions, please visit or check out:

Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (Hardcover)
by Melissa Clark

Price: $13.54
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Recipe Notes:

I don’t bother to measure when making this recipe. I most likely use somewhat less salt and pepper than the recipe calls for and slightly more olive oil and cumin seed.


I’m going to be honest. The roasted cauliflower is so damn good that I’ve never even made it to the part with the yogurt and pomegranate seeds. The combination sounds good to me, but I really have no idea if it is, because I start popping the florets in my mouth as soon as they’re cool enough to not burn my tongue (and sometimes earlier) and have been known to demolish almost the entire head before I even get it to the table. It is that good. I’m fond of whole cumin seeds in general and they add the perfect touch to the already incredible deliciousness of roasted cauliflower.

My husband and the kids also like it, though not with quite the same passion as I do.

My rating: (5 / 5)