Pav Bhaji Recipe (Serves 3–4)

Instructions: –

Vegetables:

• 2 medium potatoes
• 1/2 cup cauliflower florets
• 1/2 cup green peas
• 1 medium carrot
• 1 beetroot chopped
•  Capsicum (You can add, I am not adding here}

 For the bhaji (gravy):

• 2 tbsp butter (plus more for serving)
• 1 tbsp oil
• 1 medium onion (finely chopped)
• 2–3 garlic cloves (crushed or minced)
• 1-inch ginger piece (grated)
• 2 large tomatoes (finely chopped or pureed)
• 2–3 green chilies (finely chopped, optional)
• 2 tsp pav bhaji masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Fresh coriander leaves (chopped for garnish)
• Lemon wedges (for serving)
  
  

For the pav (buns):

• 8 pav buns
• Butter to toast

 Instructions:

• Take a pressure cooker. We add oil then add vegetables (as mentioned above). Sauté for 4-5 mins then add little bit salt and Pav bhaji masala for good taste. Later we add water equivalent to veggies and Make 3-4 whistles.

• Prepare the bhaji (vegetable mixture) we add heat butter + oil in a large pan. Add cumin seeds, let them splutter. Add chopped chilly, onions, ginger, garlic, and green chilies. Sauté until onions turn golden.

• Add chopped tomatoes and coriander leaves. Cook until tomatoes become soft and mushy. Add pav bhaji masala, turmeric, and red chili powder. Mix well.

• Add boiled mashed potatoes, cauliflower, carrots, and peas. Mix everything. Add a little water to adjust consistency. Simmer for 8–10 minutes, mashing continuously with a masher.

• Add salt and more butter if you like it richer.
• Toast the pav: Heat a flat pan, add some butter, little bit Kasmiri red chilly powder to taste and little sprinkle fresh coriander leaves Slice pav buns horizontally and toast them until golden and slightly crispy.

• Garnish and serve: Top the bhaji with a cube of butter, sprinkle coriander leaves. Serve hot with buttered pav and lemon wedges on the side.