Pav Bhaji

🔥 Prep

• Peel and dice the 3 potatoes into roughly 1‑cm cubes.
• Chop the 2 onions into fine pieces.
• Roughly chop the 3 tomatoes.
• Cut the 1 capsicum into small dice.
• Rinse and drain the 400 g mixed vegetables (e.g., carrots, peas, cauliflower) and set aside.
• Measure out 2.5 tbsp Pav Bhaji masala and 2 tsp salt in a small bowl.
• Soften 100 g butter; keep 50 g for cooking and reserve the remaining 50 g for finishing.
• Slice the 8 pav buns horizontally, keeping them attached on one side if desired.
• Cut the 1 lemon into wedges for garnish.

🔥 Cook

• 1. Heat a large heavy-bottomed pan or kadai over medium heat and melt 50 g of the butter.
• 2. Add the chopped onions and sauté for 4‑5 minutes until they turn translucent and lightly golden.
• 3. Stir in the chopped tomatoes and capsicum; cook for 3‑4 minutes over medium heat until the tomatoes soften and release juices.
• 4. Add the diced potatoes and the 400 g mixed vegetables; mix well and sauté for 2 minutes.
• 5. Pour in about 150‑200 ml water (just enough to cover the vegetables), cover the pan, and simmer on low heat for 10‑12 minutes or until the potatoes and vegetables are fork‑tender.
• 6. Uncover and mash the vegetables directly in the pan using a potato masher or the back of a spoon, aiming for a thick, coarse consistency; continue to cook for 2‑3 minutes on low heat to evaporate excess moisture.
• 7. Stir in the Pav Bhaji masala, salt, and the remaining 50 g butter; mix thoroughly and cook for another 2 minutes over medium heat until the butter melts and the spices are fragrant.
• 8. Taste and adjust seasoning if needed; keep the bhaji warm on very low heat while preparing the pav.
• 9. In a separate skillet, melt a small knob of butter (about 1 tsp) over medium heat and lightly toast the pav buns cut‑side down for 30‑45 seconds until golden and crisp.

🔥 Serve

• Spoon the hot pav bhaji into a shallow serving bowl, drizzle a little extra melted butter on top, and garnish with lemon wedges.
• Serve the buttered pav buns on the side, optionally with chopped onions, fresh cilantro, and extra lemon wedges.
• Accompany with sliced onions, lemon wedges, and a sprinkle of extra pav bhaji masala for those who like it spicier.