Ingredients and method to make Pav Bhaji
For the Bhaji
1 1/2 cups green bell pepper/capsicum (simla mirch/koda molagai) deseeded and cut into little quarter inch squares)
3 large tomatoes cut fine (about 1 1/2 cups)
1 tsp finely chopped / grated ginger (adrak/inji)
3 cups cauliflower florets
1 cup green peas (fresh or frozen)
3 cups cooked, skinned and mashed potatoes (about 4 large white potatoes)
2 and 1/2 tsp pav bhaji masala (or according to taste) (I use my homemade version of pav bhaji masala that can be found here)
1/2 tsp chilli powder (or according to taste)
salt to taste
1 Tbsp butter (oil for a vegan version)
For garnish
1 small red onion cut fine ( or according to taste)
2-3 small wedges of lemon
handful of cilantro cut fine
1-2 Tbsp butter (or vegan non diary butter for a vegan version)
a little additional butter if you want to toast the pav
a little additional butter if you want to toast the pav
Heat butter/oil in a large heavy bottomed pan.
Add tomatoes and grated ginger to this and saute until the tomatoes get soft and mushy.
Add
cauliflower florets, green peas and green bell pepper, chilli powder,
pav bhaji masala and salt to taste and saute for a minute.
Add water as required and cook the vegetables until soft.
Add the cooked mashed potatoes to the cooked vegetables,lower heat and using a potato masher mash the vegetables together.
Adjust spices according to taste and add water to achieve required consistency.
Let this simmer for a few minutes on a low flame, so that the flavors blend well.
Remove and serve with a ingredients mentioned for garnish and toasted pav on the side.
