Pav bhaji

Pressure cook the potatoes, green peas and cauliflower until soft and tender. Take a heavy bottomed pan place on high heat. Add little butter once pan is hot add chopped capsicum to it. Keep stirring once capsicum is softened add a little water to it.

Now mash them with the help of masher. Add chopped tomatoes and boiled veggies Keep stirring and allow them to cook for 2-3 mins. Also add ginger-garlic paste. Saute for 2 mins once tomatoes are cooked, mash all of them with the help of masher.

Also add a tbsp of butter. Cook until oil separates from the bhaji. Take a different pan add 1 tbsp butter.Add chopped onion and saute until it changes to pale brown color.Now add the pav bhaji masala, kashmiri a red chili powder, turmeric powder, garam masala powder, kasuri methi, pinch of asafoetida (hing) and salt.

Saute for 2 to 3 mins. Add a little water if the onions are getting too dry.Transfer this mixture to the cooking bhaji.Now mix all nicely. Add black salt for seasoning. Check the consistency add water if required and alter any spices if required. Cook until bhaji bubbles switch off the gas. Squeeze some a lime juice, chat masala, Mix all nicely. Serve cheese pav bhaji with dollop of butter, chopped onion, coriander leaves and lemon wedges. Also don't forget to serve the buttered masala pav's.

Take the pav and slit in the center of the pav. Keep a pan on low heat. Add 1 tbsp butter along with pav bhaji masala. Fry both sides of pav into this. Just slightly fry them don’t