Step-by-Step Instructions

1. 1.Boil Vegetables

   Add 2 glasses of water to a pressure cooker. Then add chopped potatoes, chopped carrots, and chopped cauliflower. Season with salt to taste. Close the lid and cook until 3 whistles, allowing the vegetables to boil until tender.

2. 2.Prepare the Gravy Base

   Heat 1 tablespoon of oil or ghee in a pan. Add 1 bay leaf, 1 small cinnamon stick, and 4-5 curry leaves. Stir for a few seconds until fragrant. Add the pureed onion and tomato paste and cook for 2 minutes, stirring continuously, until the raw smell disappears and the mixture thickens slightly.

3. 3.Add Spices

   To the gravy base, add 1 tablespoon of pav bhaji masala, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes, stirring until the spices are well combined and the oil starts to separate from the mixture.

4. 4.Combine and Mash

   Add the boiled vegetables from the pressure cooker to the pan with the gravy. Using a potato masher, thoroughly mash all the vegetables directly in the pan until a smooth consistency is achieved. Continue cooking for a few minutes.

5. 5.Final Additions

   Add 1 teaspoon of ginger-garlic paste, 0.5 cup of green peas, and chopped fresh coriander to the bhaji. Mix everything well and cook for another 2-3 minutes, allowing the flavors to meld. The bhaji should be thick and well-combined.

6. 6.Serve Pav Bhaji

   Once the pav bhaji is ready, serve it hot on a plate. Garnish with fresh coriander, chopped raw onions, and a lemon wedge. Serve with buttered pav buns.