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1
Heat oil and ghee in a large kadai or deep saucepan and add the onions, ginger, garlic and green chillies and fry for about 5 minutes till the onions have turned soft and the raw smell of the ginger and garlic have gone
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2
Add the chopped tomatoes and cook for another 2 to 3 minutes till they turn soft.
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3
Stir in the chilli and Pav Bhaji Masala powders and saute the mixture on medium heat till the oil and ghee separate from the masala.
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4
Add the vegetables (carrots, bell pepper and cauliflower) and keep cooking for about 2 more minutes. If needed, add a few tablespoons of water.
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5
Once the vegetables are slightly cooked, add the crumbled boiled potatoes, salt, pinch sugar and required water to make a semi-thick gravy.
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6
Bring the mixture to a boil and keep mashing the pav bhaji slightly to a medium-thick gravy, close the pan and simmer on low for about 10 minutes. Adjust the salt to taste. If the gravy becomes too thick, add some water to your desired consistency.
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7
Remove from flame, stir in the butter and garnish with coriander leaves.
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8
Serve hot with toasted pav, dinner rolls or toasted bread slices, wedge of lemon, chopped onions and extra butter!!!
