Pav Bhaji

Ingredients

• 4 units Potatoes, medium size (Cut into pieces)
• 3 units Capsicum, medium size (Cut into pieces)
• 250 grams Green peas
• 3 units Onions, big size (Finely chopped)
• 5 units Tomatoes, medium size (Finely chopped)
• 3 teaspoons Ginger garlic paste
• 1 teaspoon Red chilli powder
• 2 tablespoons Pav bhaji masala
• 1 tablespoon Salt
• 2 tablespoons Sunflower oil
• 1 teaspoon Salted butter
• 6 sprigs Coriander leaves (Chopped)
• 1 unit Lemon (Juiced)
• 250 grams Cauliflower (Cut into pieces)

Instructions

1. 1In a pressure cooker, combine the potatoes, cauliflower, capsicum, and green peas. Add water to cover the vegetables and cook for 10 whistles. Allow the pressure to release naturally, then mash the vegetables with a spatula until smooth.
2. 2In a kadai, heat the sunflower oil over medium heat. Add the ginger-garlic paste and sauté for a minute. Add the onions and cook until soft. Stir in the tomatoes and salt, cooking until the mixture becomes soft and mushy. Add the red chilli powder and pav bhaji masala, sautéing for an additional minute.
3. 3Add the mashed vegetables to the masala in the kadai. Cook for 2 to 3 minutes, stirring to combine. Add a blob of butter and sprinkle with coriander leaves. Ensure the gravy is semi-thick.
4. 4Serve the pav bhaji hot with buttered pav or bread toasted on a tava. Garnish with finely chopped onions and a squeeze of lemon juice.