Ingredients:

  • 300g Russet potatoes, peeled and cubed
  • 150g cauliflower florets
  • 75g fresh or frozen green peas
  • 75g carrots, chopped
  • 50g beetroot, peeled and grated
  • 2 cups water for boiling
  • 3 tbsp salted butter
  • 1 tbsp neutral oil
  • 100g red onion, finely minced
  • 150g Roma tomatoes, finely chopped
  • 80g green bell pepper, finely minced
  • 1.5 tbsp ginger-garlic paste
  • 2.5 tbsp Pav Bhaji masala
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp Kasuri Methi, crushed
  • 8 fresh Pav rolls
  • 2 tbsp butter for toasting
  • 0.25 cup fresh cilantro, finely chopped
  • 1 lemon, cut into wedges
  • 0.5 tsp salt

Instructions:

  1. Place potatoes, cauliflower, peas, carrots, and grated beetroot in a pot with 2 cups water and 0.5 tsp salt. Cook until the vegetables are completely fork tender and falling apart, about 15 minutes in a pressure cooker or 25 minutes on the stove.
  2. Drain the cooked vegetables, reserving the cooking liquid. Use a potato masher to crush the vegetables into a smooth, thick consistency.
  3. In a large flat griddle or wide pan, heat 1 tbsp butter and 1 tbsp oil. Sauté the minced onions until translucent.
  4. Add the ginger-garlic paste and minced green bell pepper. Sauté for 3 minutes until the raw aroma dissipates.
  5. Stir in the chopped tomatoes and cook until they soften and release oil. Add the Pav Bhaji masala, Kashmiri red chili powder, and salt. Cook for 2 minutes to bloom the spices.
  6. Add the mashed vegetable mixture to the pan. Incorporate thoroughly with the masala. Pour in the reserved cooking liquid gradually while mashing the mixture directly in the pan to create a velvety emulsion.
  7. Finish with crushed Kasuri Methi, 2 tbsp butter. Simmer on low heat for 10 minutes.
  8. Slice Pav rolls in half. Melt butter on a clean griddle and toast the rolls until the edges are golden and crisp.
  9. Serve hot bhaji with a dollop of butter, toasted pav, chopped onions, and lemon wedges.