Pav Bhaji

Ingredients

• 2 large Potatoes, peeled and cubed
• 1 cup Cauliflower florets
• 0.5 cup Green peas
• 4 tablespoons Butter (Amul preferred)
• 2 medium Red onions, finely chopped
• 1 tablespoon Ginger-garlic paste
• 3 medium Tomatoes, finely chopped
• 1 medium Capsicum (Green Bell Pepper), finely chopped
• 2 tablespoons Pav Bhaji Masala powder
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Dried Fenugreek leaves (Kasuri Methi)
• 8 pieces Pav (Soft Bread Rolls)

Instructions

1. 1

   Pressure cook or boil the potatoes, cauliflower, and peas with a little salt and water until they are very soft.

2. 2

   Drain any excess water and use a potato masher to mash the cooked vegetables into a smooth, thick consistency.

3. 3

   In a large flat pan or kadai, melt 2 tablespoons of butter and sauté the onions until translucent, then add the ginger-garlic paste.

4. 4

   Add the chopped capsicum and tomatoes; cook until the tomatoes soften and the oil/butter begins to separate from the mixture.

5. 5

   Stir in the Pav Bhaji masala, red chili powder, salt, and crushed Kasuri Methi, adding a splash of water to prevent the spices from burning.

6. 6

   Add the mashed vegetables to the pan, mix thoroughly, and use the masher again while cooking to blend everything into a uniform texture.

7. 7

   Simmer for 10 minutes on low heat, adding water if needed to reach a thick pouring consistency, and finish with a large dollop of butter and fresh cilantro.

8. 8

   Slice the pav rolls in half, toast them on a hot griddle with plenty of butter and a pinch of masala until golden brown, and serve hot with the curry.