Butter Pav Bhaji

Ingredients

• 500 gms potatoes boiled
• 1 carrot
• 250 gms peas
• 150 gms beans
• 3 medium onions finely chopped
• 3 tomatoes finely chopped
• 1 teaspoon Kashmiri Red Chilli Powder
• 2 tbsp butter
• 2 teaspoon Pav Bhaji Masala
• 1/2 teaspoon Turmeric Powder ½ teaspoon Coriander Powder
• 1 tbsp salt
• 1/4 cup coriander leaves chopped
• Water as required
• Butter to add on top

Steps

1. In a pressure cooker, add roughly chopped carrots, potatoes, French beans and peas. Add enough water to cover the vegetables and pressure cook for 2 whistles. Let the pressure drop, open the lid of the pressure cooker and mash the vegetables. Set aside.
2. In a pan, heat butter Add finely chopped onions and fry until translucent. Add ginger garlic paste and fry for 2 mins until the raw smell is gone
3. Add finely chopped tomatoes and mix well. and cook until tomatoes are mushy. Add finely Add salt, turmeric power, Kashmiri red chilli powder, pav bhaji masala powder, coriander powder. Cook for 4-5 mins until the fat is released from the sides of the masala.
4. Add mashed vegetables. If required, add some water. Let the mixture slow cook and boil on low flame for 10-12 mins. Keep it closed as the mixture can splutter. When the bhaji is thick and well cooked, remove from flame and add finely chopped coriander.
5. Take a pan, grease it with butter. now take 2 pav and slit in the centre, toast on both sides.
6. Serve with 2 pavs and a side of chopped onions and a lemon wedge.