Street-Style Mumbai Pav Bhaji

Step 1: Boil and Mash the Veggies

1. Add the diced potatoes, cauliflower florets, chopped carrots, and green peas into a pressure cooker with 1.5 cups of water and a pinch of salt.
2. Pressure cook on medium heat for 3 to 4 whistles until the vegetables are completely soft and tender.
3. Once cooked, use a potato masher to mash all the vegetables thoroughly inside the cooker until smooth. Set aside.

Step 2: Cook the Spice Base

1. Heat 2 tablespoons of butter and 1 tablespoon of oil in a wide pan or kadai over medium heat.
2. Add the finely chopped onions and sauté for 3 to 4 minutes until they turn soft and light golden.
3. Add the ginger-garlic paste and finely chopped capsicum. Sauté for another 2 minutes until fragrant.
4. Add the chopped tomatoes, Farm Spices Pav Bhaji Masala, Kashmiri red chili powder, and salt. Cook on medium heat for 5 to 6 minutes until the tomatoes soften completely and the butter starts separating from the edges.

Step 3: Simmer and Mash the Bhaji

1. Pour the boiled, mashed vegetable mixture directly into the spiced tomato base.
2. Mix everything together thoroughly. If the bhaji feels too thick, add 1/2 to 3/4 cup of warm water to get a smooth, pourable consistency.
3. Use a potato masher directly in the pan to mash the curry again for 2 to 3 minutes so all the flavors meld together smoothly.
4. Let the bhaji simmer on low heat for 8 to 10 minutes, stirring occasionally. Finish with a squeeze of fresh lemon juice and a knob of extra butter on top!

Step 4: Toast the Pav & Serve Hot

1. Slice the pav buns down the middle.
2. Heat a flat tawa or skillet over medium flame and melt a tablespoon of butter.
3. Sprinkle a pinch of Farm Spices Pav Bhaji Masala and fresh coriander onto the melted butter.
4. Press the inner sides of the pav onto the seasoned butter and toast until soft, warm, and lightly golden.
5. Serve the piping hot Bhaji topped with butter, chopped onions, a slice of lemon, and hot buttered Pav on the side!

Quick Pro Tip:

Sautéing the capsicum with onions before adding tomatoes gives the bhaji an extra layer of smoky street-style flavor that highlights the blend of spices in Farm Spices Pav Bhaji Masala!