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Ingredients:
Potatoes 3
Cauliflower 1
Cabbage ½ small
Carrot 1
Capsicum 1
Peas 1/2 cup
Sugar 1 tsp
Onion paste of 3 onions
Tomatoes pureed 4
Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Pav bhaaji masala 2 tbsp
Garam masala 1 tsp
Red chilly powder 1/2 tsp
Salt to taste
Ghee 1 tbsp
Butter 1 tbsp
For Pav Bhaaji Masala:
Black cardamoms 4
Coriander seeds 1/4 cup
Cumin seeds 1/8 cup
Whole black pepper 1/8 cup
Fennel seeds 1-1/2 tbsp
Whole red dry chillies 10
Cinnamon 10 1/2 inch pieces
Dry mango powder 2 tbsp
To make a Paste:
Ginger 1 piece
Garlic cloves 10-15
Dry red chillies 2
For Serving:
Pavs 12
Butter
Finely chopped onion
Lemon wedges
Coriander for garnish
Method:
Boil potatoes, cauliflower, cabbage and peas, in 4 cups of water with 1/2 tsp salt and sugar in a pressure cooker. Drain out the excess water and put it aside to add in the bhaaji later on. Mash all cooked vegetables with using a masher. Heat 1 tbsp ghee and 1 tbsp butter, add cumin seeds. When the cumin seeds crackle, add ginger, garlic and red chilli paste cook, now add onion paste and sauté till onion turns transparent. Add the tomato pureed and cook till oil surfaces. Stir occasionally. Add salt, turmeric, red chilli powder, pav bhaaji masala, garam masala and cook for 2-3 minutes. Add mashed vegetables along with the water kept aside earlier, cook for 10-15 min. Let the bhaaji thicken. To serve, cut pavs into halves. Heat a tawa or non stick pan, put 1 tbsp butter on it and cook the pavs from both sides till they are golden brown. Serve pavs with hot bhaaji, garnish with onion and coriander and squeeze lemon as needed.
To prepare pav bhaaji masala, dry roast all the ingredients till golden brown (except dry mango powder) on low heat. Roast till aroma is released. Then add mango powder and roast for a minute. Then cool down completely and then grind it to a fine powder. Cool down and store in a clean dry container.
