Pav Bhaji Masala

Ingredients(for 2 medium pav with 1 cup bhaji)

• 2 medium Potatoes (aloo)
• 1 cup Cauliflower (gobi, chopped)
• 1/2 cup Green peas (matar, fresh or frozen)
• 1/2 cup Carrot (gajar, chopped)
• 1/2 cup Capsicum (shimla mirch, finely chopped)
• 1 medium Onion (pyaaz, finely chopped)
• 2 medium Tomatoes (tamatar, finely chopped)
• 2 tsp Pav bhaji masala (store-bought or homemade)
• 1/2 tsp Red chilli powder (lal mirch)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 1 tbsp Oil (preferably mustard or vegetable oil)
• 1 tsp Butter (makhan, optional for serving) - optional
• 2 tbsp Fresh coriander (hara dhania, finely chopped)
• 2 Lemon wedges (nimbu) - optional
• 4 pieces Pav (Indian bread rolls, whole wheat preferred)

Instructions

1. 1

   Boil potatoes, cauliflower, green peas, and carrots until soft. Drain and mash well using a masher or the back of a spoon.

   7 minutes

   Mash veggies while hot for a smoother texture.

2. 2

   Heat oil in a large tawa or deep pan. Add chopped onions and sauté until translucent.

   3 minutes

   Cook onions on medium flame for natural sweetness.

3. 3

   Add chopped capsicum and sauté for 2 minutes. Stir in the tomatoes and cook until they turn soft and mushy.

   5 minutes

   Cover the pan to soften tomatoes faster.

4. 4

   Mix in turmeric, red chilli powder, and pav bhaji masala. Sauté the spices until aromatic.

   2 minutes

   Dry-roasting spices enhances flavor.