Potatoes, Tomatoes, Onions, Green Bell Pepper (Capsicum), Green Peas, Carrots, Cauliflower, Green Beans, Ginger-Garlic Paste, Pav Bhaji Masala (or a mix of spices), Red Chili Powder, Turmeric Powder, Salt, Butter, Oil, Water
In a large pan or kadai, heat oil and butter over medium heat. Add the chopped onions and sauté until they become translucent. Add the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears. Add the chopped green bell pepper, green peas, carrots, cauliflower, and green beans. Stir and sauté for a few minutes. Add the chopped or pureed tomatoes and cook until they turn soft and the oil starts to separate. Mix in the boiled and mashed potatoes. Mash everything together using a potato masher or the back of a spoon. Add the Pav Bhaji Masala, red chili powder, turmeric powder, and salt. Stir well to combine all the spices with the vegetables. Add water as needed to achieve the desired consistency. Simmer and let the bhaji cook for 10-15 minutes, stirring occasionally. Adjust the spices and salt to taste. While the bhaji is simmering, split the Pav rolls in half and toast them on a griddle or in a pan with butter until they turn light golden brown. Garnish the bhaji with fresh coriander leaves, lemon wedges, and the chopped onions soaked in lemon juice (kachumber). Serve the hot Pav Bhaji with the toasted Pav rolls, a slice of butter, and additional lemon wedges.
Pav Bhaji is typically served with some extra butter on top and the Pav rolls on the side. Enjoy this delicious and spicy Indian street food!