Pav bhaji

Ingredients:

To boil:

Potatoes-3 medium
Cauliflower-1/2 medium
Baby Carrots-15
Frozen peas-1/2 cup
Water-3 cups

For masala:

Onion-1 large
Tomatoes-2 medium
Capsicum-1 small
Butter-2 tbsp
Cumin seeds-1 tsp
Ginger garlic paste-1 tbsp
Green chillies-3
Pav bhaji masala-1 tbsp
Garam masala-1/2 tbsp
Red chilly powder-1 tsp
Salt-to taste
Amchur-1 tsp
Red food color-pinch
Garlic paste-1 tsp

To garnish:

Onion, corriander and lemon

Method:

1. Peel potatoes and cut them into 2 inch pieces.
2. Cut cauliflower and baby carrots into small pieces.
3. Boil potatoes, cauliflower, carrots and frozen peas with 3 cups of water for 6 whistles on a medium flame.
4. Meanwhile finely chop onions, capsicum, green chillies and tomatoes. Keep them aside. Once the pressure is gone, mash the veggies and keep them aside.
5. Heat butter in a pan and add cumin seeds. Allow them to splutter.
6. Add finely chopped onion and cook till slightly brown on a small flame.
7. Add chopped green chillies and ginger garlic paste. Cook till raw smell goes away.
8. Add tomatoes and cook till the oil is released.
9. Add capsicum and cook for couple of minutes.
10. Now add all the dry masalas including pav bhaji masala, garam masala, red chilly powder, amchur and salt. Mix well.
11. Transfer mashed vegetable mix to the pan, add more water if needed.
12. Check for masalas and adjust for salt and spiciness.
13. Add pinch of food color if you choose to add along with garlic chutney and mix well.
14. Cook for couple more minutes and turn off the stove.
15. Garnish individual servings of bhaji with chopped onion, lemon and cilantro. Serve with butter roasted pavs. Enjoy!!