Pav Bhaji

Ingredients

Part I (vegetables)

• 250g potatoes (about 3 or 4)
• 120g cauliflower
• 1/2 cup peas
• 1/2 cup carrot, finely chopped

Part II (masala and everything together)

• 3 tbsp butter
• 1 tsp cumin seeds
• 2 tbsp minced garlic
• 1/2 tbsp ginger paste
• 2 green chilis, finely chopped
• 3/4 cup onion, finely chopped
• 1/2 cup capsicum, finely chopped
• 2 cups tightly packed, finely chopped or crushed tomatos (about 2 large tomatoes)
• 1 tsp haldi
• 1 tsp Kashmiri chili powder
• 2 soaked dry red Kashmiri chilis
• 3 tbsp pav bhaji masala, or to taste
• juice of 1/4 lemon
• salt to taste

Instructions

1. Add all the ingredients in Part I to a pressure cooker, along with 2.5 cups of water, and cook for 5-6 whistles or 10-12 minutes.
2. In a separate wok or saucepan, melt the butter over a medium flame.
3. Add the cumin seeds to the butter and wait for the aromas to disperse and the pods to crackle.
4. And the onions and sautee until the onions are translucent and slightly browned.
5. Add the garlic, ginger, and green chilis and sautee until the garlic is lightly browned.
6. Add the tomatoes and sautee until the oil begins to separate from the mixture.
7. Add the capsicum and sautee for another 2-3 minutes.
8. Stir in the turmeric, chili powder, red chilis, pav bhaji masala, and the pressure-cooked vegetables and water.
9. Season with salt, lemon juice, and additional red chili powder to taste.
10. Let the bhaji simmer for 10-12 minutes, stirring to prevent the mixture from sticking to the pan, and adding water to maintain an appropriate consistency.