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Pav Bhaji

 



Ingredients:

For the Bhaji:

  • 1 medium cauliflower, chopped
  • 1 medium bell pepper, diced
  • ½ inch ginger, crushed
  • 2-3 cloves garlic, minced
  • 3-4 medium potatoes, diced into small cubes
  • 1 medium carrot, diced
  • 1/3 cup shelled green peas
  • Salt to taste
  • 1 cup chopped onion
  • 2 cup chopped tomato pureed 
  • 2-3 green chilies, chopped
  • 2-3 tbsp butter 
  • ¼ cup oil
  • ½ tbsp ginger-garlic paste
  • 1 medium capsicum, chopped
  • 1 tbsp degi red chili powder
  • 1 tbsp prepared pav bhaji masala
  • Water
  • ¼ tsp sugar
  • 1 tbsp chopped coriander leaves

For the Pav:

  • 2 ladi pav or Hawaiian buns 
  • Butter
  • A pinch of degi red chili powder

Instructions:

Prepare the Bhaji:

  1. Cook the vegetables: In a large pot or pressure cooker, combine cauliflower, bell pepper, ginger, garlic, potatoes, carrots, green peas, and salt. Add water and cook until vegetables are soft. Mash the mixture thoroughly.
  2. Sauté the base: Heat butter and oil in a large tava or shallow pan. Add chopped onion and sauté until translucent. Add pureed fresh tomatoes, green chilies, ginger-garlic paste, and salt. Cook until soft. 
  3. Combine ingredients: Add degi red chili powder, butter, pav bhaji masala to the pan and sauté for a minute. Combine the cooked and mashed vegetables with this mixture. Add chopped capsicum and cook for 2 minutes. Add water, sugar, and cook for 2-3 minutes. Garnish with fresh coriander leaves.

Prepare the Pav:

  1. Butter pav: Heat butter in a pan. Add a pinch of degi red chili powder. Toast the pav inside out until golden brown.

Serve hot pav bhaji with toasted pav, garnished with chopped onion, lemon wedges, and coriander leaves.

Note: For a richer flavor, you can add a pat of butter to each serving of pav bhaji.

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