1. Potato – 3 medium, peeled and roughly chopped
2. Onion – 1 medium, finely chopped
3. Tomato – 2 small, finely chopped
4. Carrot – 1 small, peeled and roughly cubed
5. Beans – 15-20, roughly chopped
6. Peas – 1/2 cup
7. Pav bhaji masala – 2 tbsp
8. Ginger paste – 1 tsp
9. Cumin seeds –1 tsp
10. Asafoetida – 1 tsp
11. Turmeric powder – 1/4 tsp
Lemon juice – 1 tbsp
Coriander leaves – 1/2 cup, finely chopped
Pav buns 6-8
Vegetable oil – 2 tbsp
Butter – 50 gms + 2 tbsp melted butter for pav buns
1. Place the chopped potatoes, carrots, beans and peas in a pressure cooker. Add 1 cup water and pressure cook for 3-4 whistles. Then open the pressure cooker and using a hand blender, blend the vegetables to a paste. You can leave some pieces whole.
2. Heat the butter and vegetable oil together in a saucepan. Once it is hot enough, add the cumin seeds and asafoetida.
3. Then add the chopped onions and fry them to a golden brown.
4. Add the ginger paste and fry some more.
5. Now add the chopped tomatoes, pav bhaji masala, turmeric powder and salt. Mix the masalas well and then cover the saucepan. Lower the heat to medium and let the tomatoes cook until they start to leave oil.
6. Now add the pureed vegetables and mix well. Add more water if needed. Adjust the seasoning. Cover the pan and let it cook on low heat for 10-15 minutes. Stir often in between to prevent the bhaji from sticking to the bottom.
5. Add the lemon juice and coriander leaves and mix well.
6. Chop the pav buns into half and spread butter on both sides.
7. Heat a griddle or a grill pan and roast the pav buns from both sides well.
Serve with chopped onions and a dollop of butter!