Pav bhaji

Utterly butterly delicious, pav bhaji!

Recipe

Ingredients
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Finely chopped green chillies – 2
• Finely chopped garlic – 6 to 7
• Finely chopped onions – 3 medium
• Finely chopped tomatoes – 4 medium
• Finely chopped capsicum – 2 medium
• Potatoes – 3 large
• Cauliflower florets – 1 cup
• Diced carrots – 1 cup
• Peas – 3/4 cup
• Chopped french beans – 1/2 cup
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1.5 tsp
• Kashmiri red chilli powder – 1.5 tsp
• Coriander powder – 3 tsp
• Roasted cumin powder – 1.5 tsp
• Pav bhaji masala – 3 tbsp
• Salt – To taste
• Lemon juice – 1 tbsp
• Butter – 2 tbsp
• Fresh coriander leaves

1. Pressure cook the potatoes, cauliflower, carrots, peas and beans with some salt for about 4 to 5 whistles. Once the pressure cools down, mash the vegetables really well until they’re mushy

2. Heat oil in a kadhai, add cumin seeds and let them crackle. Add the garlic, green chillies and sauté well for about a minute

3. Add the onions and cook until they are slightly brown. Add the tomatoes and cook until they’re soft and pulpy. Add the capsicum and cook for 4-5 minutes

4. Add the dry spices, salt and mix well. You can add 3-4 tbsp of water if the mixture is too dry. Cook until oil separates out of the mixture

5. Add the boiled, mashed vegetables to this mixture and mix well. Adjust salt, add about 1 cup of water and mix well. Cook on low heat for about 10 minutes or until the bhaji comes to a boil

6. Add butter, lemon juice and mix well. You can add a little more pav bhaji masala according to your preference

Garnish with fresh coriander leaves and a dollop of butter. Toast some fresh and soft pav in butter and serve hot with your delicious pav bhaji! 😋