• Potatoes – 2 medium
• Cauliflower – ½ Cup (chopped)
• Capsicum – 1 medium (chopped)
• Green Peas – ½ Cup
• Green Beans – ¼ Cup
• Carrot – 1 medium (chopped)
• Onion – 2 medium (chopped)
• Tomato – 2 large (chopped or puree)
• Ginger Garlic Paste – 1 tsp
• Salt – according to taste
• Red Chilli Powder – 1 ½ tsp
• Kashmiri chili powder – (optional, mainly for color)
• Coriander Leaves – 3-4 tsp (chopped)
• Pav Bhaji Masala – 1 tsp
• Garam Masala – 1 tsp
• Lemon Juice – 1 tsp
• Oil – 2-3 tsp or butter
• Pav – according to need
• Water – 5 Cup

For serving:

• onion (finely chopped)
• coriander leaves e (finely chopped)
• Butter – for serving on pav
• Wedges of lemon

1. Take a pressure cooker and add water, salt to it. Now add cauliflower, potatoes, green peas and carrot, green beans into the cooker, and wait for 2-3 whistles.
2. Mash all the ingredients using a vegetable masher according to the texture you want to keep.
3. Now heat some oil in a pan. Add onions and ginger-garlic paste to it.
4. Stir it continuously until it turns golden brown in color. Now add tomatoes puree and capsicum to pan and stir them until they turn soft.
5. It’s now time to add salt, red chili powder, Kashmiri chili powder, garam masala, and pav bhaji masala to it. Mix it well.
6. Add 2 cups of water to it. Cook the masala for another 3-4 minutes and add all the mashed vegetables to it.
7. Cook the bhaji for another 4-5 minutes and add lemon juice to it. Garnish it with coriander leaves and pav bhaji is ready to serve.
8. On the other hand, on a Tawa put some butter and shallow fry the pav from both sides.

Serving Tip

• Serve hot pav bhaji with sliced onions and lemon.

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