Ingredients ( Serves – 4 )
- Potato – 3 Large (Boiled And Mashed)
- Cauliflower – 1 Cup (Chopped)
- Green Peas – 1/2 Cup
- Capsicum – 1 Medium (Finely Chopped)
- Onion – 3 Medium (Finely Chopped)
- Tomato – 5 Large (Finely Chopped Or Pureed)
- Ginger Garlic Paste – 1 1/2 Tbsp
- Green Chilies – 2 Pieces (Finely Chopped)
- Butter – 6 Tbsp
- Oil – 2 Tbsp
- Pav Bhaji Masala – 3 Tbsp
- Kashmiri Red Chili Powder – 2 Tsp
- Turmeric Powder – 1/2 Tsp
- Cumin Seeds – 1 Tsp
- Salt – To Taste
- Lemon Juice – 1 Tbsp
- Fresh Coriander Leaves – 3 Tbsp (Chopped)
- Water – As Required
- Pav Buns – 8 Pieces
Method
- Pressure cook potatoes, cauliflower, and green peas until soft, then mash them well into a coarse mixture.
- Heat butter and oil on a large tawa or heavy pan and add cumin seeds, allowing them to splutter.
- Add finely chopped onions and sauté until soft and lightly golden.
- Add ginger garlic paste and green chilies, cooking until the raw aroma disappears completely.
- Add capsicum and sauté for a few minutes until slightly softened but still flavorful.
- Add tomatoes and cook on medium heat until they break down completely and the butter starts separating from the masala.
- Mix in turmeric powder, Kashmiri red chili powder, salt, and pav bhaji masala, roasting the spices well for authentic Mumbai street-style flavor.
- Add the mashed vegetables and mix thoroughly, mashing continuously with a pav bhaji masher or potato masher for a smooth texture.
- Add water gradually and simmer while mashing until the bhaji becomes thick, buttery, and slightly chunky.
- Stir in lemon juice and fresh coriander leaves, then finish with an extra spoon of butter on top.
- Slice pav buns horizontally and toast them on a buttered tawa until golden and crisp on the edges.
- Serve hot with buttered pav, chopped onions, lemon wedges, and extra butter.
Prep Time – 20 mins. Cook Time – 30 mins. Total Time – 50 mins.
