Pav Bhaji

पाव भाजी

• Time 45 min
• Serves 4
• Made with Satva Chilli Powder

Vegetables boiled, then mashed down on the pan with butter, tomato and chilli until they are one thick bhaji. Butter-toasted pav, raw onion and lemon on the side.

Ingredients

• 3potatoes
• 1 cupcauliflower florets
• ½ cupgreen peas
• 1capsicum, finely chopped
• 2onions, finely chopped
• 4tomatoes, finely chopped
• 1 tbspginger-garlic paste
• 2 tspChilli Powder
• ½ tspTurmeric
• 2 tspCoriander Powder
• 1 tspGaram Masala
• 5 tbspbutter
• to tastesalt
• 1lemon
• ¼ cupcoriander leaves, chopped
• 8pav

Method

1. Pressure-cook the potatoes, cauliflower and peas for 3 whistles. Drain and mash roughly.
2. Melt 3 tbsp butter in a wide pan. Fry half the onion until soft, then the capsicum and ginger-garlic paste for 2 minutes.
3. Add the tomatoes and cook until they break down completely, about 6 minutes.
4. Add the chilli powder, turmeric, coriander powder, garam masala and salt, and stir for a minute.
5. Add the mashed vegetables and 1 cup of water. Keep mashing on the pan as it simmers for 10 minutes, until thick and smooth.
6. Finish with a knob of butter, half the coriander and a squeeze of lemon.
7. Slit the pav, toast it in the remaining butter on a tawa, and serve with the bhaji, the rest of the onion, coriander and lemon wedges.

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