A plateful consisting of a thick vegetable curry served with a soft bread
- Unsalted butter – 3 tablespoons + 8 teaspoons
- Red onions, finely chopped – 2 medium
- Fresh ginger paste – 1 teaspoon
- Fresh garlic paste – 2 teaspoons
- Kashmiri red chile paste – 3 tablespoons
- Green capsicum, chopped – 1 medium
- Green peas, boiled and mashed lightly – ¼ cup
- Cauliflower, grated – ¼ small
- Pav Bhaji Masala – 1½ tablespoons
- Tomatoes, finely chopped – 8 medium
- Table salt – to taste
- Potatoes, boiled, peeled and grated – 3 medium
- Pav – 8 no
- Finely chopped fresh cilantro leaves – 2 tablespoons
- Lemons, cut into wedges – 2 no
- Place a deep non stick pan on medium heat, add 3 tablespoons butter. Once the butter melts, add ¾ of the onions and sauté for 2-3 minutes or till light brown.
- Add the ginger paste and garlic paste and stir-fry for 30 seconds. Add the red chile paste and sauté for 1 minute.
- Add the capsicum, green peas and cauliflower and sauté for 1 minute. Add Pav Bhajee Masala and cook for 1 minute more.
- Add the tomatoes and salt. Cover and cook for 5 minutes or till the tomatoes become pulpy.
- Mash the mixture with a masher. Add potatoes and stir. Add 1 cup (200 ml) water and stir well. Cook for 5 minutes.
- Add ½ cup of water and cook f or 5 minutes more. The bhaji is ready. Transfer it into a serving bowl.
- Place a non stick tawa (griddle) on medium heat and add ½ teaspoon butter. Slit one pav and cook in the butter, pressing down 2 to 3 times, for 30 seconds or till the pav is crisp and light brown. Similarly cook the remaining pavs.
- Garnish the bhaji with cilantro leaves. Divide into 4 individual servings and drop 1 teaspoon of butter on each serving. Serve hot with the pavs, the remaining onions and lemon wedges.