Pav Bhaji

Pav bhaji also known as pao bhaji and pau bhaji) is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai & Pune.^[1] Pav in Marathi means bread, Bhaji is a term for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates.

Ingredients:

1 small head of cauliflower, cut into florets (about 3-4 cups)
3 medium potatoes, peeled and cut into large chunks
2 tbsp oil
1 green bell pepper, minced
1/2 tsp turmeric powder
1 tsp chili powder or red chili paste
1 tsp ginger-garlic paste
salt to taste
2-3 cups tomato puree
1/2 cup peas (fresh or frozen)...optional
1 tbsp MDH pav-bhaji masala (or more to taste)
1 tbsp butter

Steps:

1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along). Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.