Prepare the vegetables and dice cauliflower, carrots and potatoes.
1 Cup Cauliflower Florets, 2 Small Carrots (Gajar), 2 Medium Sized Potatoes
Add them to a large pot of boiling water and cover with a lid.
Boil them along with peas till all the vegetables become soft and are cooked.
3/4 Cup Green Peas (Matar)
Melt butter in a big pan or wok. Add cumin seeds and let them splutter.
1 Teaspoon Cumin Seeds (Jeera)
Then add ginger, garlic and green chili paste.
3-4 Garlic Cloves, 1 Inch Ginger, 2 Green Chillies
Add finely chopped onions and cook them for 2-3 minutes till they turn golden brown.
2 Medium Sized Onions
Then add chopped tomatoes or tomato puree and cook till the raw smell of tomatoes goes away.
2 Large Tomatoes
Also add chopped capsicum and cook for 2 minutes.
1 Green Capsicum (Bell Pepper / Shimla Mirch)
Add pav bhaji masala, red chili powder, turmeric powder and garam masala to the gravy. Also add salt according to taste.
3 Tablespoons Pav Bhaji Masala, 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder (Haldi), 2 Teaspoons Salt
Add the rest of the boiled vegetables to the gravy.
Mash and mix the vegetables with the gravy.
Add water to adjust the consistency, but do not make the gravy too thin. It should be of a slightly thick consistency.
Add a dollop of butter to the gravy.
2 Tablespoons Butter
Also add some chopped coriander leaves.
1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Pav Bhaji is ready. Sprinkle lime juice, finely chopped onions on the bhaji and serve with toasted buns. You can also serve some mango pickle or mixed veg pickle on the side.
12 Pav Buns