Pav Bhaji (Mumbai street style)

Ingredients

• 3 tbsp Salted butter
• 2 unit/count Potato
• 3 unit/count Tomatoes
• 0.5 cup Green peas
• 0.5 unit/count Capsicum
• 2 tsp Salt (to taste)
• 6 unit/count Kashmiri chili
• 3 unit/count Garlic cloves
• 0.5 tsp Turmeric
• 1.5 tbsp Pav bhaji masala
• 2 tsp Kasuri methi
• 3 tbsp Coriander leaves
• 2 unit/count Lemon
• 1 unit/count Onions
• 1 tsp Ginger garlic paste
• 0.5 tsp Cumin powder
• 8 unit/count Brown bread (pav bhaji 'pav')
• 4 tsp Butter
• 1 tsp Kashmiri chili powder

Instructions

1. 1Soak whole deseeded Kashmiri red chillies and garlic cloves in warm water for 30 minutes. Drain and blend with one tablespoon of oil and some water to form a paste. This step will help the bhaji achieve a brilliant bright 'restaurant red' color.
2. 2Boil the potatoes, de-skinned tomatoes, and peas. Set aside once cooked.
3. 3Heat oil in a deep pan over medium heat and add the finely chopped capsicum. Fry briefly, then add a couple of tablespoons of water to ensure it cooks well.
4. 4Add salt, turmeric, and the boiled vegetables to the pan. Using a masher, mash the vegetables to a pulp or desired consistency. After 5 minutes, reduce the heat to the lowest setting and cover the pan. For a gravy-like consistency, blend about one-third of the mixture and return it to the pan.
5. 5In another pan, heat 1 tablespoon of butter and add finely chopped onions. Sauté until golden brown. Add ginger garlic paste and the prepared chili-garlic paste, sautéing until the raw aroma dissipates. Add lemon juice, kasuri methi, cumin powder, and pav bhaji masala. Sauté until the color deepens to a dark red.
6. 6Add the onion mixture to the pan with the mashed vegetables. Mix well, then add the remaining butter and adjust salt if necessary. Cook on medium heat for about 5 minutes until well integrated. Add half of the minced coriander leaves, reserving the rest for garnish.
7. 7For toasting the pav, heat 1/2 teaspoon of butter and add a pinch of chili powder, pav bhaji masala, and 1 teaspoon of coriander leaves. Mix well. Slice the pav lengthwise and roast both sides in the spiced mixture until slightly warm.
8. 8Serve the bhaji garnished with 1 teaspoon of coriander leaves and a dollop of butter. Add the toasted pav, some finely chopped onions, and lemon wedges to the plate. Enjoy!