Pav Bhaji

Step 1

Dice potatoes, carrots, and chop cauliflower into small florets. Chop tomatoes and onion finely. Mince garlic, ginger, and green chili.

Step 2

Mix pav bhaji masala, turmeric, red chili powder, and salt in a small bowl.

Step 3

Heat oil in a large, heavy-bottomed pan over medium heat. Add onion and sauté for 2 minutes until softened.

Step 4

Add garlic, ginger, and green chili. Stir constantly for 1 minute until fragrant.

Step 5

Add diced potatoes and carrots. Cook for 3-4 minutes, stirring frequently.

Step 6

Add chopped tomatoes and cook for 2 minutes. Add cauliflower florets and peas.

Step 7

Sprinkle the spice mix over vegetables and stir well to coat. Cook for 1 minute.

Step 8

Pour in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes until vegetables are tender.

Step 9

Mash the vegetables coarsely with the back of a spoon to create a chunky texture. Stir in lemon juice and adjust salt to taste.

Step 10

Meanwhile, slice pav horizontally and lightly butter the cut sides. Toast on a griddle or skillet until golden brown.

Step 11

Transfer bhaji to serving bowls. Top with sliced onion and fresh cilantro.

Step 12

Serve hot bhaji with warm buttered pav on the side. Squeeze lemon wedges over the bhaji and enjoy.