How to make it
7 steps. Take it one step at a time.
Combine the potatoes, cauliflower, peas, and carrots
In a pressure cooker or large pot, combine the potatoes, cauliflower, peas, and carrots with enough water to cover. Cook until the vegetables are very soft (about 2 whistles in a pressure cooker).
15 minDrain the excess water
Drain the excess water (keep it aside) and mash the vegetables thoroughly using a potato masher until smooth.
Heat 2 tbsp of butter
Heat 2 tbsp of butter in a large flat pan or kadai. Add the onions and sauté until translucent. Add the ginger-garlic paste and sauté for another minute until fragrant.
5 minAdd the chopped bell pepper and tomatoes
Add the chopped bell pepper and tomatoes. Cook until the tomatoes become soft and pulpy. Mash them slightly with the spatula as they cook.
7 minStir in the Pav Bhaji masala, red chili powder, turmeric, and salt
Stir in the Pav Bhaji masala, red chili powder, turmeric, and salt. Cook for a minute, then add the mashed vegetables. Mix well.
2 minAdd some of the reserved vegetable water or plain water if the bhaji is too…
Add some of the reserved vegetable water or plain water if the bhaji is too thick. Simmer for 5-10 minutes, mashing occasionally to get a uniform texture. Finish with lemon juice, a dollop of butter, and fresh cilantro.
10 minSlit the pav rolls horizontally
Slit the pav rolls horizontally. Heat a tawa or pan, add some butter, and toast the pav until golden brown and warm.
3 min
A little kitchen wisdom
For the best flavor, use a generous amount of butter and mash the vegetables until very smooth. If you don't have a potato masher, a heavy ladle works too.
