- 4 medium potatoes, peeled and diced
- 1 cup cauliflower florets
- 1 cup green peas
- 2 medium carrots, peeled and diced
- 1 large green bell pepper, finely chopped
- 2 large onions, finely chopped
- 3 large tomatoes, pureed
- 2 tablespoons Naman Pav Bhaji Masala
- 1 tablespoon ginger-garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons butter (plus extra for serving)
- 1 tablespoon oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
- Pav (Indian bread rolls)
1. *Boil the Vegetables:*
- In a large pot, add the diced potatoes, cauliflower florets, green peas, and carrots. Add enough water to cover the vegetables and a pinch of salt. Boil until the vegetables are soft and cooked through. Drain and set aside.
2. *Mash the Vegetables:*
- Once the vegetables are cooked, mash them coarsely using a potato masher or the back of a spoon. Set aside.
3. *Prepare the Masala Base:*
- In a large pan or kadai, heat oil and 1 tablespoon of butter over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
4. *Cook the Tomatoes:*
- Add the pureed tomatoes to the pan. Cook until the oil starts to separate from the masala, stirring occasionally.
- Add turmeric powder, red chili powder, and Naman Pav Bhaji Masala. Mix well and cook for another 2-3 minutes.
5. *Combine Vegetables and Masala:*
- Add the chopped green bell pepper to the pan and cook for a few minutes until it softens.
- Add the mashed vegetables to the pan. Mix well to combine the vegetables with the masala. Cook on low heat for 10-15 minutes, stirring occasionally.
6. *Adjust Consistency:*
- Add water as needed to achieve the desired consistency for the bhaji. Mix well and let it simmer for a few more minutes. Adjust salt to taste.
7. *Final Touch:*
- Add the remaining tablespoon of butter and mix well. Turn off the heat and garnish with freshly chopped coriander leaves.
8. *Prepare the Pav:*
- Slice the pav horizontally and toast them with a little butter on a griddle or tawa until golden brown and crisp.
9. *Serve:*
- Serve the hot bhaji with toasted pav, lemon wedges, and additional butter on top. Garnish with extra chopped coriander leaves if desired.
Enjoy your delicious and flavorful pav bhaji made with Naman Pav Bhaji Masala, perfect for any meal or snack!
