Alfred Prasad takes inspiration from 'Pav bhajis' – an Indian street-food favourite – for this easy vegetarian dish, making a rich and fragrant vegetable stew, which he serves with toasted baps for a hearty main meal.
Add the reserved mashed potatoes and remaining tomatoes and mix well. Add 250ml of hot water to the mixture and leave to simmer for 8-10 minutes until it reaches the consistency of a thick stew
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
