Step 1
Firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin.
Step 2
Add 1 onion, 1 tsp ginger garlic paste and saute well.
Step 3
Keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.
Step 4
Saute on low flame until the spices turn aromatic.
Step 5
Now add 2 tomato and saute making sure to turn tomato soft and mushy.
Step 6
Mash the tomato really well and cook until the oil separates.
Step 7
Further add 1 carrot, 10 florets cauliflower, 3 tbsp peas, 1½ capsicum, ½ beetroot and 2 potato
Step 8
Sauté for a minute until it turns aromatic
Step 9
Pour in 1½ cup water and 1 tsp salt. mix well.
Step 10
Cover and pressure cook for 7 whistles. you can also prepare in an instant pot and pressure cook for at least 15 minutes.
Step 11
Once the pressure releases the vegetables are cooked well. do not worry if there is water.
Step 12
Mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.
Step 13
Get the bhaji to a rolling boil and adjust the consistency.
Step 14
To prepare the special tadka in a small pan heat 2 tsp oil,butter, 1 tsp kasuri methi, 2 tbsp coriander and 14 tsp pav bhaji masala.
Step 14
Once the spices turn aromatic, pour it over bhaji.
Step 16
Mix well and bhaji is ready to be served.
Step 17
To prepare the pav, in a pan heat ½ tsp butter, 1½ tsp pav bhaji masala and 1 tbsp coriander.
Step 18
Saute for a couple of seconds and spread uniformly over the pan.
Step 19
Now take 2 pav and slit in the centre, toast on both sides.
Step 20
Finally, enjoy mumbai street style pav bhaji with a dollop of butter.
