Ingredients

  1. 1 large potato
  2. 1/2 cup cauliflower florets
  3. 1/4 cup peas
  4. 4-5 baby carrots
  5. 1 medium onion
  6. 2 tsp ginger-garlic paste
  7. 1/4 capsicum
  8. 1 medium tomato
  9. 1 green chilli
  10. Salt (to taste)
  11. 1/2 tbsp pav bhaji masala
  12. 1 tsp red chilli powder
  13. 1/2 tsp cumin-coriander powder
  14. 1/2 tsp kasuri methi
  15. 1-2 tsp lemon juice
  16. 1/2 tbsp butter
  17. Chopped coriander (for garnish)

Steps

  1. Pressure cook/boil cubed potatoes, cauliflower florets, peas and carrots.

  2. Once done, drain out the water and mash them.

  3. Heat a pot. Once hot, add butter.

  4. Add the finely chopped onions. Cook till translucent.

  5. Add ginger-garlic paste and green chilli. Cook till the raw smell fades.

  6. Add the capsicum and cook for 3-4 minutes.

  7. Add tomatoes and press down on the tomatoes while cooking. Cook till the oil starts to separate.

  8. Add salt, red chilli powder, coriander-cumin powder and pav bhaji masala. Cook for 2-3 minutes.

  9. Add the boiled and mashed vegetables. Pour some water and mix well.

  10. Let it boil until it attains a think consistency. Adjust masala according to taste.

  11. Add lemon juice and mix well.

  12. At the end, add kasuri methi.

  13. Garnish with coriander and serve with toasted bread.

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