Step-by-Step Instructions

1. 1.Prepare and Boil Vegetables

   Wash and chop potatoes, beetroot, cauliflower, French beans, and carrots. Add them to a pressure cooker along with frozen peas, 1 teaspoon of salt, and 1.5 cups of water. Close the lid and pressure cook for 8-10 whistles until the vegetables are completely overcooked and soft.

2. 2.Prepare Red Chili Paste

   While the vegetables are boiling, prepare the red chili paste. Soak 3 dried Kashmiri red chillies in hot water for 1 hour. After soaking, remove the seeds. Blend the soaked chillies, 1 tablespoon of garlic cloves, and optionally 1/4 cup of green garlic leaves into a fine paste. Discard the soaking water.

3. 3.Mash Boiled Vegetables

   Once the pressure cooker cools down and the pressure is released, open the lid. Use a potato masher to thoroughly mash the boiled vegetables until they are smooth and uniform in consistency.

4. 4.Start Gravy Base

   Heat 1 tablespoon of oil and 1 cube of butter in a large iron wok or tawa over medium heat. Add 4 tablespoons of the prepared red chili paste and sauté for 1-2 minutes until fragrant.

5. 5.Add Aromatics and Tomatoes

   Add 1 large finely chopped onion to the wok and sauté until translucent. Then add 2 finely chopped capsicums and cook for 2-3 minutes. Stir in the blended tomato pulp (from 2-3 tomatoes) and mix well.

6. 6.Add Spices and More Butter

   Add 1 teaspoon of salt, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of pav bhaji masala, and 1 teaspoon of vegetarian meat masala. Mix all the spices thoroughly with the vegetables. Add a splash of water (from the chili paste jar) to prevent burning and help the spices meld. Add another cube of butter and continue mashing and stirring with the back of a ladle for 5-10 minutes on medium heat until the mixture thickens and oil starts to separate.

7. 7.Combine with Boiled Vegetables

   Add the mashed boiled vegetables to the wok. Mix well to combine with the gravy base. Add the remaining pav bhaji masala and meat masala. Add the final cube of butter.

8. 8.Final Mashing and Simmering

   Using a potato masher, mash the entire mixture for 5-10 minutes on low heat, ensuring all vegetables are fully incorporated and the bhaji is smooth. Cover the wok and let it simmer for 5 minutes to allow the flavors to meld and the oil to rise to the surface. Garnish with fresh chopped coriander. Turn off the gas.

9. 9.Prepare Pav

   Heat a tawa on medium-low heat. Add 1 teaspoon of oil and 1 tablespoon of butter. Add a small spoonful of the prepared pav bhaji and a pinch of fresh chopped coriander to the tawa. Slit the pav buns horizontally. Place the cut side of the pav onto the butter-bhaji mixture on the tawa, pressing gently to absorb the flavors. Flip and toast both sides until golden brown and slightly crispy.

10. 10.Serve Pav Bhaji

    Serve the hot Mumbai Style Pav Bhaji in a plate with the butter-toasted pav buns. Garnish the bhaji with fresh chopped raw onions and lemon wedges. Add an extra dollop of butter on top of the bhaji for an authentic touch.