|2 large Potatoes||1 tsp Red Chilli Powder||Fresh Dhania||Oil|
|1/2 head Cauliflower||2-3 tbsp Pav Bhaji Masala||Lemon Juice||Salt|
|2 medium Carrots||1 tsp Turmeric||Butter|
|1 cup Peas||1 tbsp Grated Ginger|
|1 large Onion||1 tnsp Minced Garlic|
|2 large Tomatoes|
|1 large Capsicum|
Cut all the vegetables except onions tomatoes and capsicum into large pieces and pressure cook them for about 3 whistles.
Finely chop the onion, tomatoes and capsicum.
In a heavy bottom pan, heat 2 tbsp oil and saute the garlic and ginger for a minute.
Add the onions and saute until its pink nad translucent.
Add the capsicum and tomatoes and cook on medium low flame until the capsicum starts to shrink and the tomatoes turn mushy.
Add the turmeric, salt, pav bhaji masala and red chilli powder and cook until it loses the raw smell.
Mash all the vegetables together and add them to the pan.
Cook until the vegetables are well blended with the masalas.
Add 2-3 tbsp of salted butter and let it simmer without stirring for about 10 minutes.
Turn the heat off.
In a cup, melt some salted butter and add a pinch of salt and pav bhaji masala.
Split each pav in the center.
Heat a skillet and roast the pav on both sides with the spiced butter.
Assemble a plate with two pieces of pav, some bhaji and garnish with finely chopped onions, dhania and lemon juice and serve hot.