Pav Bhaji - Indian Street Food

Step 1: Cook the Vegetables

To a pressure cooker, add 3 large potatoes (cleaned, peeled, and cut into pieces), 3 medium-sized chopped carrots, 1 cup of fresh green peas, and 1 small cauliflower (cut into small florets). Season with salt, 1/4 tsp turmeric powder, and 1 tsp Kashmiri red chilli powder. Mix all the vegetables and spices well. Add 2 cups of water. Close the pressure cooker and cook for about 4 to 5 whistles on medium flame until the vegetables are beautifully cooked and soft. Once cooked, mash the vegetables thoroughly with a potato masher until smooth. Set aside.

Step 2: Prepare the Pav Bhaji Masala

To make the pav bhaji masala, heat a large iron skillet (tava) and add about 100 gms of unsalted butter. Add 2 tbsp of oil and 1 tsp of cumin seeds. Sauté until the cumin seeds splutter. Add 3 large finely chopped onions and sauté on high flame until they turn a lovely golden brown color. Add 3 chopped green chillies and 2 tsp of ginger garlic paste. Cook for about 2 to 3 minutes until fragrant. Add 5 medium-sized finely chopped tomatoes and mix well. Next, add 1 tsp of salt, 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and 4 tsp pav bhaji masala. Mix all the spices well with the tomatoes and cook until the mixture is well combined. Add 1 large finely chopped capsicum and cook for about 2 to 3 minutes. Incorporate the cooked and mashed vegetables (from the pressure cooker) into the masala, mixing everything well. Add about 1/2 cup of water and continue to mash the mixture with a potato masher until it reaches a smooth consistency. Let the masala simmer for about 5 minutes. At this point, check for seasoning and adjust if needed. The pav bhaji masala is now ready. Keep it aside.

Step 3: Toast the Pav Buns

Heat a tava and add a little butter. Take pav buns and cut them into half. Place the cut side of the pav buns down onto the buttered tava. Add a little butter on top of the buns. Toast the pav buns until they are golden brown on both sides. Remove from the tava.

Step 4: Serve Pav Bhaji

Serve the hot pav bhaji masala on a plate. Garnish generously with chopped onions, fresh lime wedges, and chopped coriander leaves. Place a few cubes of butter on top of the hot pav bhaji. Serve immediately with the freshly toasted pav buns.

• If the masala becomes too thick, add a little hot water to achieve the desired consistency.

• For authentic flavor, use natural ingredients and don't worry about adding artificial food coloring for a rich red color.