Pav bhaji

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add ginger, garlic and green chilli in a blender.

Step 2

Grind to a fine paste.

Step 3

Chop onion, tomato, and coriander leaves and keep aside.

Step 4

Chop carrot, beans, cauliflower, cabbage, and potato and mix in a bowl.

Step 5

In a pressure cooker vessel, add all the chopped veggies, green peas, 1/2 tsp salt and 1/2 turmeric powder (haldi), or to taste. Add water halfway in the vessel, and cook for 2 whistles in a pressure cooker. Let it cool.

Step 6

Mash the boiled vegetables.

Step 7

In a kadhai, add 1 tbsp of oil and 1 tbsp of butter on a medium flame.

Step 8

Add the ginger garlic chilli paste and stir for half a minute. Make sure it does not turn red.

Step 9

Add the chopped onions and stir well for 2 mins. Ensure they don't turn golden.

Step 10

Add tomatoes and stir for 2 mins.

Step 11

Add pinch of turmeric powder (haldi), 2 tsp Kashmiri red chilli powder (or as per spice preference). Add 1 tsp of butter.

Step 12

Add 2 tbsp Everest Pav Bhaji masala (or any other pav bhaji masala).

Step 13

Fry for 1 min.

Step 14

Add the boiled vegetables. Mix well.

Step 15

Squeeze the juice of 1 lemon in the bhaji.

Step 16

Add 1 tbsp more of butter. If needed, adjust spice levels by adding more red chilli powder. Adjust for salt. Optionally, add some water for a thinner consistency. Mix well.

Step 17

Cover with a lid, keep the flame on, and let it cook for 5 mins. After that, the bhaji is ready to eat!

Step 18

Spread some butter on both sides of a Bombay pav after slicing it in the middle. Place on a pan on low flame.

Step 19

(optional) For masala pav, add some bhaji to the pan, and spread it with the pav on the pan.

Step 20

Serve the pav with bhaji and lemon, coriander, and raw onion. Enjoy hot!