Ingredients

• 2 tablespoons oil , divided
• 1 large onion , grated
• 0.75 teaspoons salt , or as needed
• 5 cloves garlic , grated
• 1.25 cups water , or more as needed
• 2 teaspoons pav bhaji masala , divided
• 1 , 14.5 ounce
• 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
• 0.5 teaspoons lemon juice
• 1 tablespoon unsalted butter , or more to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving