- 4-5 Tbsp Butter or Oil
- 1/2 Cup Onion (finely chopped)
- 2 Tomatoes (finely chopped)
- 1/4 Cup Green Peas
- 1/2 Cup Capsicum (diced)
- 1/4 Cup Cauliflower (medium diced)
- 1/2 Cup Beetroot (peeled and diced)
- 1/4 Cup Carrot (peeled and diced)
- 2 Medium Potatoes (peeled and diced)
- 1/2 Tsp Turmeric
- 1 Tbsp Coriander Powder
- 3-4 Tbsp Pav Bhaji Masala
- 1 Tsp Ginger Garlic Paste
- 1 Tsp Jeera (cumin seeds)
- 1/2 Cup Chilli-Garlic Paste or 1 Tbsp Chilli Powder
- 1 Tsp Lemon Juice
- Salt to Taste
- Handful Coriander (chopped)
- 1 ½ Cup Hot Water
Prep: 10 minutes
Cooking: 35 minutes
- To make a chilli-garlic paste, soak 8-10 Kashmiri chillies for 15 minutes (remove the upper part of chilly). Take 4-5 medium-sized garlic cloves. Put both chillies and garlic in a blender and make a paste.
- To make the bhaaji, add potatoes, cauliflower, green peas, beetroot and carrots in a pressure cooker. Add 1 cup of water and salt to taste. Give 2-3 whistles or until potatoes are boiled because rest vegetables will cook by the second whistle. Once done, let everything cool. Later mix and mash everything.
- In a pan, add 3 tablespoons of butter, jeera and onion. Cook until onions golden brown. Then add chilli-garlic paste or chilli powder. Cook until oil Now add capsicum, mashed vegetables, tomatoes, coriander powder, turmeric powder and pav bhaaji masala. Mix everything and let it cook for 2-3 minutes. Then again mix and mash it.
- Cook everything for 6-7 minutes more. Then add salt as per taste, coriander and hot water. Mix and Mash again!
- Add lemon juice, some coriander leaves and 2 tablespoons of butter. Mix again!
- For buttery and toasty pav, heat ½ tsp butter and add a pinch of chilli powder, pav bhaji masala and 1 teaspoon coriander leaves. Mix well. Slit a pav in centre and roast with spiced butter. Roast both sides of pav till they turn slightly warm.
- Serve it with the bhaji with pavs and chopped onions!