Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 cup Cauliflower (Cut into small pieces)
  • 1 cup Cabbage (Chopped)
  • 1 and 1/2 cup Capsicum (Chopped)
  • 1 and 1/2 cup Carrot (Chopped)
  • 1 cup Peas
  • 1 cup Potato (Peeled and chopped)
  • 6 tbsp Butter
  • 1 and 1/2 cup Onion (Chopped)
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2 cups Tomato (Chopped)
  • 2 tsp Green Chilli (Chopped)
  • 2 tsp Kashmiri Red Chilli Powder
  • 5 tbsp Pav Bhaji Masala
  • 1/2 cup Paneer (Grated)
  • 2 tbsp Lemon Juice
  • Salt to taste
  • 2 tbsp Fresh Coriander (Chopped)

Instruction

  • Wash the vegetables and add them in a pressure cooker.
  • Add a cup of water and pressure cook for 1 whistle on high heat.
  • Simmer the heat and cook for another whistle.
  • Remove the pressure cooker from heat and let the pressure release and keep aside.
  • Heat butter in a pan.
  • Add onion, ginger paste and garlic paste and fry till onion turns translucent and the raw smell of ginger and garlic is gone.
  • Add green chillies and tomatoes and ½ cup of water and cook for 2-3 minutes.
  • Now add red chilli powder and Pav bhaji masala and cook for a minute.
  • Add the cooked vegetables in the pan and mix well.
  • Mash the Pav Bhaji using a potato masher till it is all mushy and mixed very well.
  • Keep adding little water if the Pav Bhaji thickens and cook for 10-12 minutes on medium low heat.
  • Add paneer, lemon juice, salt and coriander and mix well.
  • Garnish with fresh coriander and dollop of butter.
  • Serve hot with a dollop of butter, chopped onions and slightly toasted and buttered Pav.