Pav Bhaji Recipe (Serves 3–4)

Ingredients

For the Bhaji (vegetable mash):

• 2 tablespoons butter

• 1 tablespoon oil

• 1 teaspoon cumin seeds

• 1 large onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 large tomatoes, finely chopped or puréed

• 2 medium potatoes, boiled and mashed

• 1 cup cauliflower, boiled and mashed

• ½ cup green peas, boiled

• 1 capsicum (bell pepper), finely chopped

• 2–3 tablespoons pav bhaji masala

• ½ teaspoon red chili powder (adjust to taste)

• Salt to taste

• Water as needed

• Juice of ½ lemon

• Fresh coriander leaves, chopped

For the Pav:

• 6–8 pav buns

• Butter (as needed)

• A pinch of pav bhaji masala

Method

1. Prepare the base
   Heat butter and oil in a pan. Add cumin seeds and let them splutter.
   Add chopped onions and sauté until soft and light golden.

2. Add aromatics
   Add ginger-garlic paste and sauté until the raw smell disappears.
   Add tomatoes and cook until they become soft and oil starts to separate.

3. Cook vegetables
   Add capsicum and cook for 2–3 minutes.
   Add boiled potatoes, cauliflower, and peas. Mash everything well.

4. Season and simmer
   Add pav bhaji masala, red chili powder, and salt.
   Add water little by little and cook for 8–10 minutes, mashing until thick and smooth.

5. Finish
   Add butter, lemon juice, and chopped coriander. Mix well and adjust seasoning.

Toast the Pav

• Slice the pav buns horizontally.

• Toast them on a pan with butter and a pinch of pav bhaji masala until golden.

Serve Hot

Serve the bhaji hot, topped with extra butter, chopped onions, and lemon wedges, along with buttered pav.