Paav Bhaji

In a pot add 1½ cup water. Once water is hot, add 3 chopped potatoes, 1 chopped carrot, ¾ cup cauliflower florets, ½ cup peas and ½ tsp salt. Cover with lid, turn heat on medium high and boil for 15 min.

After 15 min, remove lid and check if all vegetables are cooked well or not. Use knife to check if it cuts vegetable easily or not. Cook for few more minutes if vegetables are under cooked. Do not drain the water.

Use masher and mash the vegetables very well in the same pot.

Heat 1 tbsp oil and 2 tbsp butter in a large kadai on medium high heat. Add ½ tsp cumin seeds and fry for 1 min.

Add ½ cup chopped onion, fry for 2 min.

Add ½ cup chopped capsicum and 1 chopped green chilli. Fry for 2 min.

Add 3 chopped tomatoes and 1 tbsp ginger garlic paste and saute for 2 min.

Next, add 2 tsp kashmiri chilli powder, ½ tsp turmeric powder, 2 tbsp pav bhaji masala, 1 tsp salt and 1 tsp kasuri methi. Mix all the spices well together.

Add boiled and mashed vegetables in the kadai. Mash again if you want smooth texture to the bhaji. Add 1 cup water and mix well.

Simmer for 5 min on low heat. Add 1 tbsp butter and 1 tbsp chopped coriander leaves. Keep stirring often and let bhaji thicken as per your requirement.

Heat a butter in a pan, Add pinch of red chilli powder, pinch of pav bhaji masala and chopped coriander leaves in a pan. Mix everything well with butter.

Put pav on a butter, rotate and apply butter to other side also. Fry pav from both side for a minute.

Transfer bhaji in a bowl or a plate to serve. Put a cube of butter on top of bhaji and sprinkle chopped coriander leaves.

Serve bhaji with lightly butter fried pav., lemon wedges and finely chopped onion.