Pav Bhaji

Ingredients 

• 8 pavs
• 2 large potatoes boiled, peeled and quartered
• 8-10 cauliflower florets, boiled
• 1 medium green capsicum, finely chopped
• ½ cup fresh green peas boiled
• 1½ tablespoons pav bhaji masala
• 2 tablespoons oil
• 2 tablespoons butter + for toasting + for serving
• 2 medium onions finely chopped + for serving
• 1 tablespoon ginger-garlic paste
• 2 tablespoons red chilli paste
• 2 tablespoons red chilli powder
• 2 tomatoes finely chopped
• 1½ tablespoons fresh coriander leaves chopped
• Lemon wedges for serving

Method

1. Heat oil in a non-stick pan, add 1 tbsp butter and let it melt. Add onions and sauté till translucent.
2. Add ginger-garlic paste and sauté till raw smells disappear. Add red chilli paste and red chilli powder,mix well and saute for 1-2 minutes.
3. Add tomatoes, mix well and saute till they turn pulpy. Add salt and mix well.
4. Add potatoes, and cauliflower and mash the mixture well with a masher.
5. Add pav bhaji masala and mix well. Add ¼ cup water and mix, cover and cook for 4-5 minutes.
6. Add capsicum and green peas and mix well. Add remaining butter and mix well. Add coriander leaves and mix well. Take the pan off the heat.
7. Heat a little butter in a non-stick tawa, place two slit pavs on it and toast for 1 minute, fold the pavs and apply a little more butter on the sides and toast for 1 minute. Take them off the tawa. Toast the remaining pavs similarly.
8. Place 2 pavs on each serving plate, keep a portion of bhaji on the side, put a little butter on top of the bhaji and serve immediately with chopped onion and a lemon wedge.