- 1 large potato
- 1/2 cup cauliflower florets
- 1/4 cup peas
- 4-5 baby carrots
- 1 medium onion
- 2 tsp ginger-garlic paste
- 1/4 capsicum
- 1 medium tomato
- 1 green chilli
- Salt (to taste)
- 1/2 tbsp pav bhaji masala
- 1 tsp red chilli powder
- 1/2 tsp cumin-coriander powder
- 1/2 tsp kasuri methi
- 1-2 tsp lemon juice
- 1/2 tbsp butter
- Chopped coriander (for garnish)
Pressure cook/boil cubed potatoes, cauliflower florets, peas and carrots.
Once done, drain out the water and mash them.
Heat a pot. Once hot, add butter.
Add the finely chopped onions. Cook till translucent.
Add ginger-garlic paste and green chilli. Cook till the raw smell fades.
Add the capsicum and cook for 3-4 minutes.
Add tomatoes and press down on the tomatoes while cooking. Cook till the oil starts to separate.
Add salt, red chilli powder, coriander-cumin powder and pav bhaji masala. Cook for 2-3 minutes.
Add the boiled and mashed vegetables. Pour some water and mix well.
Let it boil until it attains a think consistency. Adjust masala according to taste.
Add lemon juice and mix well.
At the end, add kasuri methi.
Garnish with coriander and serve with toasted bread.
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