Ingredients:

  • 300g Potatoes, peeled and cubed
  • 150g Cauliflower florets
  • 100g Green peas, fresh or frozen
  • 1 small Beetroot, peeled and diced
  • 0.5 tsp Salt for boiling
  • 2 tbsp Salted Butter
  • 1 tbsp Neutral Oil
  • 2 medium Onion, finely minced
  • 1 tbsp Ginger-Garlic paste
  • 2 medium Tomatoes, finely chopped
  • 1 small Green bell pepper, finely diced
  • 2.5 tbsp Pav Bhaji Masala
  • 1 tbsp Kashmiri Red Chili powder
  • 1 tsp Kasuri Methi, crushed
  • 0.5 cup Fresh Cilantro, chopped
  • 8 soft Pav buns
  • 2 tbsp extra Butter for toasting
  • 1 pinch Pav Bhaji Masala for dusting

Instructions:

  1. Add potatoes, cauliflower, peas, and beetroot to a pressure cooker with enough water to submerge and a pinch of salt. Pressure cook for 3-4 whistles (10 minutes on high in an Instant Pot) until very tender.
  2. Drain the vegetables, reserving the cooking liquid. Mash the vegetables thoroughly into a smooth consistency.
  3. Heat 2 tbsp butter and 1 tbsp oil on a large flat skillet or tawa. Sauté minced onions until translucent.
  4. Add ginger-garlic paste and sauté until the raw aroma disappears. Stir in chopped tomatoes and green bell peppers, cooking until they soften and the fat begins to separate.
  5. Add 2.5 tbsp Pav Bhaji masala, Kashmiri chili powder, and Kasuri methi. Bloom the spices in the fat for 30 seconds, then splash with a little reserved vegetable stock to prevent burning.
  6. Incorporate the mashed vegetable base into the spice mixture. Use a heavy-duty potato masher to emulsify the vegetables with the masala on high heat.
  7. Gradually add more reserved cooking liquid to adjust consistency. Continue mashing and simmering for 10 minutes to achieve a velvety 'Tawa-charred' texture. Garnish with cilantro.
  8. Slice pav buns horizontally. Melt butter on the skillet, sprinkle a pinch of masala, and toast the buns until golden and soft. Serve hot with the bhaji.