The beloved street food that originated in Mumbai is quite popularly cooked by the majority of households in India. If you're new in the cooking sphere, this recipe is here to your rescue. The Pav Bhaji recipe is easy and delicious. The essence of Pav Bhaji is the bhaji: a rich, savoury vegetable curry made from an array of vegetables boiled and mashed and then infused with a blend of aromatic spices like cumin, coriander, turmeric, pav bhaji masala, etc. The bhaji is best served piping hot, garnished with fresh coriander leaves, onions, and a generous squeeze of lemon juice, topped with a special bhaji masala.

• 250 gms potato
• 50 gms butter
• Pav
• 1 tbsp pav bhaji masala
• 1 onion
• To taste salt
• Lemon
• 2 tbsp coriander
• 100 gm carrot
• 1 tbsp ginger garlic paste
• 100 gm cauliflower
• 1/2 tsp turmeric powder
• 2 tomatoes
• 100 gm green peas
• Lal mirch powder

• Wash the potatoes, cauliflower, carrots and green peas thoroughly. Place all the vegetables in a pressure cooker.
• Add enough water to cover all the vegetables.
• Cook the vegetables on medium flame until they are soft & tender. Turn off the cooker.
• Set aside for a while and allow the pressure to release on its own.
• Drain any excess water if necessary.
• Mash the boiled vegetables properly until they are smooth.
• It's time to prepare the base. Take about 50 gms of butter in a large pan and cook it on medium flame.
• Once the butter is melted and the pan is hot enough, add one finely chopped onion to it.
• Stir fry the onions till they are golden brown and translucent.
• Add 1 tbsp of ginger garlic paste to the sauteed onions. After two minutes of cooking, you will notice that the raw smell of the paste has disappeared.
• Now is the time to add tomatoes. Add two diced tomatoes to the pan and cook until they become soft and squishy.
• Now blend them well with the onion & ginger garlic paste.
• Add 1 tbsp of pav bhaji masala, lal mirch powder, 1/2 tsp of turmeric powder and some salt as per your taste.
• Allow the mix to cook for a few minutes so that the spices are well blended with the tomato-onion paste.
• Add the set-aside mashed vegetables to this prepared mixture and stir well to combine the ingredients. It should take about 10 minutes for the flavours to infuse with the mashed vegetables.
• Add some water to the bhaji to give it a gravy-like consistency. Keep stirring till the preferred thickness is achieved.
• Chop a few coriander leaves finely and wash them thoroughly.
• Add them to the bhaji and mix it well.
• Add some butter to a separate pan on a medium flame. Toast the pav bread on both sides to achieve a golden brown and crispy texture.
• Sprinkle some chopped onions, a bit of lemon juice, and some butter on the bhaji as a garnish, and serve with the toasted pav. Enjoy this recipe of Pav bhaji.