BUTTER - 2 TBSP

firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin

1

ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute well

2

PAV BHAJI MASALA 

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.

3

TURNS AROMATIC

saute on low flame until the spices turn aromatic.

4

TOMATO - 2 CHOPPED

now add 2 tomato and saute making sure to turn tomato soft and mushy

5

OIL SEPERATES

mash the tomato really well and cook until the oil separates.

6

POTATO - 2 CHOPPED

further add 1 carrot, 10 florets cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potato

7

SAUTE - 1  MINUTE

saute for a minute until it turns aromatic

8

WATER - 1.5 CUP

pour in 1½ cup water and 1 tsp salt. mix well.

9

SEVEN WHISTLE

make 3 holes, this will help to roast as we can add oil in the centre.

10

COOKED WELL

once the pressure releases the vegetables are cooked well. do not worry if there is water.

11

MASH - 5 MINUTES

mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.

12

SMOOTH CONSISTENCY

flip over once the base is cooked.

13

COOK BOTH SIDES

to prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala.

14

TADKA

once the spices turn aromatic, pour it over bhaji.

15

FLAVOURS ABSORBED

mix well and bhaji is ready to be served

16

PAV BHAJI MASALA

to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander

17

TURNS AROMATIC

saute for a couple of seconds and spread uniformly over the pan

18

TOAST BOTH SIDES

now take 2 pav and slit in the centre, toast on both sides

19

READY TO EAT

finally, enjoy mumbai street style pav bhaji with a dollop of butter.

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