Pav Bhaji

 INGREDIENTS:

1. Pav Buns 2-3
2. Potatoes 2-3 
3. Cauliflower Florets 5-6 
4. Carrot 1 chopped
5. Capsicum 1 finely chopped
6. Green Peas 1/2 cup boiled
7. Onions 2 chopped
8. Ginger-Garlic Paste 1 tbsp
9. Tomatoes 2 finely chopped 
10. Turmeric Powder 1/2 tsp
11. Red Chili Powder 1 tsp
12. Salt to taste
13. Coriander Leaves 2 tbsp chopped
14. Kasuri Methi 1 tsp
15. Green chilies 2-3 slit
16. Lemon Juice 2tbsp
17. Pav Bhaji Masala 2-3tbsp 
18. Butter 3-4 tbsp
19. Oil 1tbsp

METHOD:

Serving Size: 3-4

Add potatoes, carrots, and cauliflower to a pressure cooker. Add just enough water (about 1 cup). Cook for 2 whistles. Let the pressure release naturally. 

Heat the oil and butter in a pan. Add chopped onions and saute until brown.

Add capsicum and cook for 2–3 minutes. Add ginger garlic paste and cook until the raw smell dissipates. 

Add tomatoes, green chillies, turmeric powder, red chili powder and pav bhaji masala. Stir-fry until all the spices are well combined and the tomatoes are soft and mushy.

Add the pressure-cooked vegetables and mash them well with a potato masher. Stir in the boiled green peas and add water gradually until the desired consistency is reached. Simmer for 8-10 minutes.

Add coriander leaves, crushed kasuri methi leaves, lemon juice and a knob of butter.

Heat butter on a tawa. Sprinkle a pinch of pav bhaji masala over the butter.

 

Slice the pav horizontally and toast on both sides until golden and slightly crisp.

 

Serve pav bhaji with a dollop of butter melting on top, finely chopped onion, coriander leaves, and lemon wedges.