Mumbai Pav Bhaji

Method

1. 1

   Pressure-cook the potatoes, cauliflower, peas and carrot with 1 cup water and a pinch of salt for 3 whistles. Let the pressure drop, then mash the vegetables roughly with their cooking water. Keep aside.

2. 2

   Heat 2 tbsp butter on a large tawa or in a wide pan. Add the onions and cook for 4–5 minutes until soft and translucent.

3. 3

   Add the ginger-garlic paste and cook for a minute. Add the capsicum and cook for 3 minutes until it softens.

4. 4

   Add the tomatoes with a little salt and cook for 5–6 minutes, mashing with a masher as they soften, until they break down completely.

5. 5

   Add Swastik Kashmiri Chilli Powder, Swastik Turmeric Powder and 3 tsp Swastik Pav Bhaji Masala. Cook for 2 minutes, stirring, until the masala smells toasty and the butter turns red.

6. 6

   Add the mashed vegetables and mix. Keep mashing everything together on the tawa, adding hot water a little at a time, until you get a thick, smooth, spreadable bhaji.

7. 7

   Simmer on low heat for 8–10 minutes, stirring often, so the flavours come together. Adjust salt, then finish with 1 tbsp butter, a squeeze of lemon and chopped coriander.

8. 8

   Slit the pav horizontally. Melt butter on the tawa, sprinkle a pinch of Swastik Pav Bhaji Masala and a little coriander, and toast the pav on both sides until golden and crisp.

9. 9

   Serve the hot bhaji topped with a cube of butter, with the toasted pav, chopped onion and lemon wedges on the side.

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