Pav Bhaji Fondue

Ingredients 

• 1 small cauliflower, grated
• ½ cup green peas
• 1 medium green capsicum, finely chopped
• 2 medium potatoes boiled, peeled and mashed
• 1 cup mozzarella cheese, grated
• ½ cup processed chees,e grated
• 2 tablespoons butter + for topping
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1½ teaspoons red chilli powder
• 2 tablespoons pav bhaji masala
• ½ tablespoon red chilli paste
• Salt to taste
• 1 tablespoon fresh coriander leaves, chopped + for garnishing
• 8 brun pavs, cut into bite-sized pieces

Method

1. Heat butter and oil in a non-stick pan. Add onions and sauté till translucent.
2. Add the ginger-garlic paste, mix, and sauté for 1 minute. Add the tomatoes and salt, mix well, and cook until the tomatoes turn soft and pulpy.
3. Add chilli powder and pav bhaji masala, mix well, cover, and cook for 1 minute. Add red chilli paste and a little water, mix well, cover, and cook until oil separates.
4. Add cauliflower, green peas and capsicum, mix well and cook for 1 minute. Add potato, mix well and cook for 1 minute.
5. Add salt and coriander leaves, mix well and cook for 1 minute. Add the remaining pav bhaji masala and mix well. Add 1 cup of water, mix and cook for 5 minutes.
6. Switch off the heat and mash with a hand blender. Add water as required to adjust consistency.
7. Heat another non-stick pan. Strain the prepared mixture into it and heat. Add mozzarella cheese and processed cheese and mix till the cheese melts.
8. Transfer the prepared cheese bhaji into the fondue pot, top with butter, garnish with coriander leaves and serve immediately with the pav pieces.