Pav Bhaji

• 2-3 potatoes
• 1 carrot
• 1/2 cup shredded cabbage
• 1/4 cup green peas - optional
• 1 capsicum - finely chopped
• 1 large onion- finely chopped
• 2 tomatoes
• 3-4 green chillies
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• 2 tbsp pav bhaji masala
• A pinch of orange red food colour - optional
• Salt to taste
• 100 grams butter
• Juice of a lime
• Fresh coriander leaves - finely chopped
• 8-10 pavs
• Few lemon wedges, finely chopped onions and finely chopped coriander leaves for garnishing

To prepare pav bhaji masala

• 4-5 dry red chillies
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black pepper corns
• 1 tsp fennel seeds
• 4 cloves
• 1 inch piece cinnamon
• 1 black cardamom
• 1 tsp dry mango powder/amchur

• To prepare the pav bhaji masala, dry roast all the ingredients separately till it leaves a nice aroma. Cool and grind to a fine powder. Use  around 2 tbsp of this masala for the recipe, remaining can be stored and used later, can be used in making tawa pulao too..
• Boil the potatoes, carrots, peas and cabbage for 6-8 whistles.  When cool remove and mash them very well. Dont throw away the water in which it was boiled. Keep tit aside for later use.
• Grind the tomatoes and green chillies to a smooth paste.
• Heat the butter in a wok/kadhai. Add onions and saute it till soft. Add capsicum and ginger garlic paste and cook for another 2-3 minutes.
• Add the pureed tomatoes and salt. Stir well and cook it covered for 3-4 minutes.
• Add the mashed vegetables and pav bhaji masala, stir well, and saute for 2-3 minutes. Add the food colour (if using) and the stock (water in which vegetables were boiled) and bring it to a proper consistency.
• Add lemon juice , a handful of chopped coriander leaves and a little extra butter. Stir and remove from the flame.
• Cut the pav into halves. Spread a little butter on it and fry it on a pan or tawa till light golden.
• Serve it with hot bhaji garnished with chopped onions, coriander leaves, and butter.