Pav Bhaji

The most famous Mumbai fast food dish is Pav Bhaji which originated since 1850. It was served as a easy to go lunch dish for the textile mill workers and stock brokers of Bombay Stock Exchange. Since then it has always been one of the popular fast food dish loved and enjoyed by every Mumbaikar. Over the years there have been variations to this dish like Cheese Pav Bhaji, Khada Pav Bhaji, Mushroom Pav Bhaji, Jain Pav Bhaji and so on the list seems to be endless. I remember eating the best pav bhaji near Mantralaya at Churchgate along with my College friends. I have my version of Pav Bhaji which I would like to bring to your home's.

Let's have a look at the recipe:

Ingredients:
1 Boiled Potato
1/2 Boiled Cauliflower
1/2 cup Green Peas
1 Capsicum finely chopped
1 Onion chopped finely (Big)
1 Tomato finely chopped (Tomato Paste will also work)
1 tbsp Ginger Garlic Paste
1/2 Beetroot
3 tbsp Kashmiri Red Chili Powder
1 tsp Turmeric Powder

2 tbsp Coriander Powder
3 tbsp Pav Bhaji Masala
4 tablespoon Amul Butter/Ghee
Coriander for Garnish
Salt to taste
1 teaspoon Lemon Juice (1 whole lemon)

Method:
Add Potato, beetroot, cauliflower and green peas in a pressure cooker and add 1 cup water to the pressure cooker and pressure cook it for 3-4 whistles.
Once the pressure cooker cools down, carefully open it. 

Peel the boiled potatoes and keep it aside to cool down.
Strain the remaining veggies and preserve the liquid to use it in further step of preparation.
Smash potatoes, beetroot and cauliflower and green peas with a smasher and keep it aside.
Take a pot and add 1 tablespoon Oil and 2 tbsp Butter.
Add cumin seeds and let it splutter on medium flame.
Add onions and keep on medium flame and sauté it for 5-10 mins.
Once the onions are soft add ginger garlic paste and mix well. Let the onions cook until its golden brown.
Add chopped capsicum to the onions and mix well. (Capsicum need not be boiled).
Let the capsicum (green bell pepper) cook for another 5-10 mins.

Add chopped tomatoes to the pot and give it a good mix. Cook until the tomatoes are soften.

Add little bit of salt at this stage. 
Add red chili powder, turmeric powder, coriander powder and pav bhaji masala to the the mixture and let it cook on medium flame.
Add salt as per taste and mix all ingredients well.

Cover the pot and let it cook for 5-7 mins with the lid covered on low flame.
Keep in mind smashed veggies will be added to the mixture, which in turn will reduce the spice level of the mix and salt too. So don't hesitate to add a little extra if required.
Add smashed veggies to the mixture and mix well. With the help of smasher, start smashing the mixture in the pot while pot is on low flame.
Make sure all the ingredients are smashed well and no lumps are in it.
At this point if the consistency of the mixture feels too thick, add the preserved liquid to the pot to give it a little smooth consistency.
Add 1 tablespoon of Amul Butter/ Ghee to the mixture and with the flame on medium let it cook for another 10 mins.
If required add another 1/2 cup of water to the mixture.

Cover the pot with a lid and let it simmer for 5-10 mins on medium flame.

After 10 mins check the seasoning and if required adjust the salt if required more. Cover the pot and turn off the flame.
Garnish with coriander and add lemon juice. Serve hot with Mumbai Pav and loads of Butter.

Note:
Addition of ghee or butter is completely your choice.
After adding potatoes and cauliflower if you feel you need to increase the spice level then feel free to do that.