- 2 to 3 medium size potatoes
- 250 gms cauliflower, chopped
- 1 small cup fresh or frozen peas
- 1 cup chopped carrots
- 1 large onion, finely chopped
- 2 to 3 large tomatoes, finely chopped
- 1 medium sized capsicum, finely chopped
- 2 tsp freshly ground ginger-garlic -green chilli paste
- 2 to 3 tbsp pav bhaji masala
- 1/2 tsp garam masala powder (optional)
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp kashmiri chilly powder or freshly ground 2 to 4 dry deseeded red kashmiri chillies (it gives a nice reddish color to the bhaji)
- Butter as per taste
- Water as required
- Oil or butter for frying
For the Bhaji… Wash and rinse all the vegetables well.
In a pressure cooker boil all the vegetables except onions, tomatoes and capsicum.
Once veggies are cooked well, mash them lightly with a potato masher. Keep it aside.
In a pan add butter or oil. Add the chopped onions and till they become translucent. Add the ginger-garlic-green chilly paste. Next, add the tomatoes and fry them till they become soft, and then add the chopped capsicum. Add the red kashmiri chilly powder, turmeric powder, cumin powder, pav bhaji masala and garam masala. Fry for a few minutes, and then add the mashed vegetables. Mix the mashed vegetables well with the masala. Add water and mix well and blend it with the help of a potato masher. Add salt to taste.
Keep stirring in between until the bhaji simmers for 10 to 15 minutes on low flame. Add some water if required as the consistency of the bhaji should neither be very thick nor thin. Once u get the desired consistency add butter to taste and garnish with coriander leaves. Serve with finely chopped onions and lemon cubes.
While serving, add amul butter to the bhaji and serve with buttered pavs.
To make butter pavs… Slice the pavs from the centre. On a flat pan heat some butter (can add very little bhaji if u like. Will taste lke masala pav or can keep it plain too). When the butter melts, keep the pav on it and fry for a minute.If you want crispy pavs then fry for a few more minutes.