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1
In a pressure cooker boil, potatoes, capsicum, green peas and cauliflower until soft. Once boiled , use a hand blender and mix all the veg until all blend well.
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2
In a heavy bottom pan, add oil and 2 tbsp of butter, all the ginger garlic paste and cook for 1 min.
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3
Once the raw smell of the ginger garlic fades add the chopped onion and cook until translucent.
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4
Once the onions are cooked, add the tomato paste and cook for further 4 mins.
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5
After the tomatoes are cooked add the pavbhaji masala, tumeric powder and red chilly powder and cook for 1 min
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6
Once the masala starts leaving oil, add the veg mixture that has been prepared earlier.
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7
Incorporate the veg into the tomatoes and onion mixture well and add water to get the desired consistency.
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8
At this stage you can add the remaining butter, salt, sugar and lemon juice.
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9
Check the bhaji for taste and add more pavbhaji masala if required.
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10
Let the bhaji cook for further 5 -10 mins on low heat and add the chopped coriander.
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11
Serve pav bhaji hot garnished with coriander leaves and a few cubes of butter. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good. Along side serve finely chopped onions and lime slices. The lime juice has to be squeezed on the bhaji and topped with chopped onions. Also serve buttered and lightly pan fried pav along with the bhaji.
