Pav Bhaji

INGREDIENTS

🧺 For the Bhaji (Curry):

• 2 medium potatoes – boiled & mashed
• 1 cup cauliflower florets
• ½ cup green peas
• 1 carrot – chopped
• 1 large onion – finely chopped
• 1 large tomato – finely chopped
• 1 small capsicum – chopped
• 1½ tbsp ginger-garlic paste
• 1½ tsp red chili powder
• 2–3 tsp Pav Bhaji Masala (Everest or homemade)
• ¼ tsp turmeric
• Salt – to taste
• 2 tbsp butter (and more while serving)
• 1 tbsp oil
• Water – as needed
• Juice of ½ lemon
• Fresh coriander – chopped (for garnish)

🍞 For the Pav:

• 8 pav buns
• Butter – for toasting
• A pinch of pav bhaji masala for extra flavor (optional)

🧅 For Toppings:

• Finely chopped onion
• Lemon wedges 🍋
• Fresh coriander
• Butter (yes, more again 🧈)

Recipe

1️⃣ Boil & Prep Veggies:

- Boil potatoes, cauliflower, peas, and carrots till soft.

- Mash them lightly. (Keep some texture, don't puree!)

2️⃣ Make the Bhaji:

- Heat butter + oil in a large pan or tawa.

- Add chopped onions → sauté till golden.

- Add ginger-garlic paste → cook till raw smell goes.

- Add capsicum, cook for 2 mins.

- Add tomatoes, turmeric, chili powder, pav bhaji masala → cook till oil separates.

- Add mashed veggies + salt. Mix and mash continuously using a masher.

- Add water as needed to adjust consistency (bhaji should be thick but flowy).

- Simmer for 10 mins, stirring and mashing till smooth.

- Add lemon juice, check seasoning.

- Add a cube of butter on top before serving 🧈

3️⃣ Toast the Pav:

- Heat tawa, add butter.

- Sprinkle a little pav bhaji masala on the butter.

- Slice pav buns in half and toast both sides till golden.