Paav Bhaji

Raw

Paav Bhaji

Ingredients:

• 1/2 medium cauliflower
• 4 medium potatoes
• 1 cup of any other vegetables like beans, peas, carrots
• 1 tsp saunf (optional)
• 1/2" ginger grated
• 2 medium onions
• 4 medium tomatoes diced
• 2 sticks of butter
• 2 tbs paav bhaji masala
• 1/2 tsp chili powder (optional)

Method:


Paav and Bhaji

Pressure cook all the vegetables or cook them till tender on stove top on medium high heat in plenty of water. Melt 1 stick off butter in an iron pan or any other heavy pan. Add the onions and ginger and saute till the onions are clear for 5 to 10 minutes. Add saunf to it. Then add tomatoes and fry till the raw smell disappears for about 10 to 15 minutes. Then add a generous amount of paav bhaji masala, chili powder and salt. Continue to cook for 10 minutes on medium heat, mixing and turning often. Decant most of the water from the cooked vegetables. Add the cooked vegetables slowly to the pan and continue to cook and mix for a few minutes. Add the remaining butter and cook on medium heat for another 10 minutes.
Cooking Tips:

Use more or less of butter as you wish. The more butter is used, the more authentic and tastier it is, especially if you use an iron pan. Use the decanted water from the cooked vegetables in your soups, rasams or to mix dough with.

Serving Tips:

Serve with hot toasted buns and a generous dollop of butter on the bhaji. Sprinkle finely chopped cilantro and onions. Hot sauce or ketchup adds a twist to the taste.