Step-by-Step Instructions

1. 1.Wash and Chop Vegetables

   Thoroughly wash all the vegetables including carrots, capsicum, tomatoes, cauliflower, broccoli, beetroot, and potatoes in a large basin with running water. Peel the carrots and beetroot. Chop all the vegetables into small, uniform pieces. Break cauliflower and broccoli into florets.

2. 2.Prepare for Boiling

   Place a very large pot over a wood-fired stove. Add 500g of butter to the pot and let it melt. Once melted, add 100g cumin seeds and stir until fragrant, about 1-2 minutes. Add 200g Pav Bhaji Masala and stir for 1 minute.

3. 3.Boil Vegetables

   Add all the chopped vegetables (carrots, capsicum, tomatoes, cauliflower, broccoli, beetroot, potatoes, green peas) to the pot. Add 100g salt and sufficient water to cover the vegetables. Stir well, cover the pot with a lid, and let it boil until all vegetables are tender, approximately 30-40 minutes. Steam should be visibly escaping from the lid.

4. 4.Mash Boiled Vegetables

   Once the vegetables are tender, transfer them from the pot to a large, flat tawa (griddle). Using a large masher, thoroughly mash all the boiled vegetables until a smooth, uniform consistency is achieved. Reserve the boiled vegetable water.

5. 5.Prepare Bhaji Tempering

   On a separate large tawa over a wood fire, add 500ml ghee and 250g butter. Once melted, add 2 kg of finely chopped onions and sauté until translucent, about 5-7 minutes. Add 200g green chili paste and salt to taste, mixing well. Then add 150g Deggi Mirch and 150g Pav Bhaji Masala, stirring continuously for 2-3 minutes until the spices are well combined and fragrant.

6. 6.Cook Tomatoes and Combine

   Add 2 kg of finely chopped tomatoes to the tempering mixture. Cook for 5-7 minutes until the tomatoes soften and blend with the spices. Then, add the mashed vegetables from the other tawa to this tempering. Pour in the reserved boiled vegetable water. Mix everything thoroughly, ensuring all ingredients are well combined.

7. 7.Finish the Bhaji

   Continue to cook the bhaji on the tawa, stirring and mashing occasionally to ensure a smooth texture. Add 50g Kasuri Methi and mix well. Add more butter on top for richness. Cook for another 5-10 minutes until the bhaji thickens to the desired consistency and the flavors meld. Serve the hot bhaji in bowls.

8. 8.Toast Pav Buns

   Heat a separate tawa. Add butter and sprinkle some Pav Bhaji Masala on it. Place the pav buns on the buttered tawa and toast them until golden brown and soft on both sides. Cut the toasted pav buns into individual pieces.

9. 9.Serve Pav Bhaji

   Serve the hot Pav Bhaji with the butter-toasted pav buns. Enjoy!