Pav Bhaji

Boiled mixed vegetables coarsely mashed and cooked with spices and ginger-chilli-garlic paste in oil with cumin and hing.

Ingredients

• cauliflower (boiled)
• peas (boiled; also used later with potatoes)
• potatoes (boiled and mashed)
• capsicum (bell pepper) (boiled)
• onions (chopped very small; extra for serving (optional))
• butter (for frying and serving)
• jeera (cumin) (seasoning)
• hing (asafoetida) (seasoning)
• tomatoes (chopped)
• water (as needed)
• jeera powder
• salt
• pav bhaji masala
• garam masala (very little; also optional at serving)
• jeera paste
• fresh coriander leaves
• lemon (optional at serving)

Instructions

1. Pressure cook/boil cauliflower, peas, potatoes, and capsicum.
2. Chop onions very finely and fry in butter with jeera/hing seasoning.
3. Add chopped tomatoes and fry; if too dry, add a little water.
4. When tomatoes are fried, add jeera powder, salt, pav bhaji masala, and a very little garam masala; fry for some time.
5. Add jeera paste and a little water; fry for some time.
6. Add the boiled mashed vegetables and some water; fry and cook a little longer.
7. Adjust seasoning and add fresh coriander leaves.
8. Serve topped with butter; offer chopped onions, and optionally add salt, lemon, and garam masala.

Tips

• If the mixture becomes too dry while cooking, add a little water.
• At serving, additional salt, lemon, and garam masala can be added to taste.