Pav Bhaji

1. 1

   Cook the Vegetables

   • In a pressure cooker, combine the cubed potatoes, cauliflower florets, chopped carrots, and green peas.
   • Add 2 cups of water and 0.5 tsp of salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or until the vegetables are very soft (about 10-12 minutes).
   • If not using a pressure cooker, boil the vegetables in a large pot with enough water to cover them for 20-25 minutes until fork-tender.
   • Once cooked, drain the vegetables but reserve about 1.5 cups of the cooking liquid (vegetable stock). Lightly mash the vegetables with a potato masher and set aside.
2. 2

   Prepare the Bhaji Base (Masala)

   • Heat a large, heavy-bottomed pan or a tawa over medium heat. Add 4 tablespoons of butter and 2 tablespoons of oil.
   • Once the butter melts, add the finely chopped onions. Sauté for 5-7 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped capsicum and cook for 3-4 minutes until it softens.
3. 3

   Cook Tomatoes and Spices

   • Add the finely chopped or pureed tomatoes to the pan. Cook for 8-10 minutes, stirring frequently, until the tomatoes break down completely and the oil starts to separate from the masala.
   • Reduce the heat to low. Add the pav bhaji masala, Kashmiri red chili powder, and turmeric powder. Stir well and cook for 1 minute until fragrant.
   • Add 1/4 cup of the reserved vegetable stock to prevent the spices from burning and to help them cook.
4. 4

   Combine and Finish the Bhaji

   • Add the mashed vegetables to the pan along with 1.5 tsp of salt. Mix everything thoroughly.
   • Using a potato masher, mash the vegetables directly in the pan, incorporating them into the masala base. Continue mashing for 3-4 minutes to achieve a relatively smooth, integrated texture.
   • Gradually add the reserved vegetable stock and additional water as needed to reach your desired consistency. The bhaji should be thick but pourable.
   • Bring the bhaji to a simmer and let it cook for 8-10 minutes, stirring occasionally. This allows the flavors to meld beautifully.
   • Stir in the lemon juice, 2 tablespoons of butter, and half of the chopped coriander leaves. Mix well and cook for one more minute. Turn off the heat.
5. 5

   Toast the Pav (Buns)

   • Heat a flat tawa or griddle over medium heat. Melt the remaining butter on it.
   • For extra flavor, sprinkle a pinch of pav bhaji masala onto the melting butter.
   • Slice the pav buns horizontally, keeping one edge intact. Open them like a book and place them face down on the buttery tawa.
   • Press down gently and toast for 30-60 seconds on each side until golden brown and slightly crisp.
6. 6

   Serve Hot

   • Ladle the hot bhaji into serving bowls. Top each with a small dollop of butter.
   • Garnish with finely chopped raw onions and the remaining coriander leaves.
   • Serve immediately with the hot, toasted pav and lemon wedges on the side.

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