Pav Bhaji

Firstly, in a chopper add onions, green chilies, and garlic cloves and chop it finely.

In a large Kadai, heat butter and oil. Add the chopped onions, green chilies, and garlic and saute on a medium flame for two minutes or till the onions turn pink. Add salt and saute.

Next, add the ginger garlic paste and saute till the raw smell leaves.

Then add the chopped tomatoes and cook till the tomatoes are soft. Add the spice powders ie. turmeric powder, Kashmiri red chili powder, red chili powder, and pav bhaji masala, and saute till oil appears at the surface.

Add water and cook till the oil appears. Add the steamed and mashed green peas and continue to cook for a minute. You can mash it completely. I have mashed it lightly.

Next, add the chopped green bell pepper and continue to cook for a few minutes.

Add the boiled and mashed potatoes. Mix well and continue to cook. Add water to adjust consistency as desired.

Add Kasuri methi, chopped coriander leaves, and lemon juice, and cook for a minute. I have left the vegetables a bit whole. You may mash them completely.

Tasty Pav Bhaji is ready to Serve.

For toasting the pavs, in a small bowl, add room temperature butter, Kashmiri red chili powder, pav bhaji masala, and chopped coriander leaves. Mix it well. Apply this mixture to the pavs and toast it. (In place of red chili powder and pav bhaji masala you can add a little of the cooked pav bhaji to the butter)

As an accompaniment to the pav bhaji, in a small bowl add finely chopped onions, coriander leaves, lemon juice, and salt and mix it well.

Spicy, Flavorful, and Delicious Pav Bhaji is ready. Serve it with a generous amount of butter along with masala toasted pavs, chopped onions, and lemon wedges on the side.