Spoons n Ladles : Pav Bhaji - Mumbai Street Food Style

Pav Bhaji - Mumbai Street Food Style

2 Cups Chopped Potatoes (2 Potatoes)
2 Cups Chopped Green Bell Peppers (2 Bell Peppers)
2 Cups Diced Tomato, make sure they are red and ripe (2 Tomatoes)
You can also add veggies of your choice, (choose veggies that are easily mashable)
1/2 Bunch Washed and Chopped Cilantro
1 Cup Chopped Red Onion
2 Tbsp of Unsalted Butter
A pinch of kasoori Methi (Dried Fenugreek Leaves)
Sliced Lemon
1 Tsp Lemon/Lime Juice
1 Tbsp Ginger Garlic Paste
1 Tsp Kashmiri Red Chilli Powder
2 Tsp Pav Bhaji Masala
1/2 Tsp Turmeric
Salt as per your taste

Dice and boil all the veggies in a pressure cooker (3-4 whistles at least to get a good boil on them). Add salt per your taste and pinch of turmeric to get a good color on them. Make sure the vegetables are cooked well (you should be able to mash them with your fingers)
Once the veggies are ready, use a masher and mash the vegetables well to form an even paste. Set aside.
Now in a pan, add 1 tbsp of unsalted butter, once the butter melts, add cumin and let it splutter, add ginger garlic paste and let it cook to light brown color, add salt turmeric and pavbhaji masala, add kashmiri chilli powder and kasoori methi. Add half of the chopped onions and sautéed well (Do not let the mixture brown too much)
Now add the boiled vegetable paste, lemon juice and add some water and let it simmer for 5-8 mins, until the water evaporates and the butter surfaces.
Add some chopped cilantro and pull it off the stove

Mumbai Street Style Pav Bhaji

Slit the pav from the center and open it up.
Now in a pan, add the remainder 1 tbsp of butter and let it melt, now add some Maharashtrian red thecha and kashmiri mirch powder to the butter (keep the flame on medium).
Place the pav face down on the pan and allow it to soak the butter infused with spices, flip the pav and let it absorb the remainder mixture and sear on the pan (make sure it does not char).
Slice the pav into cubes or your can leave them as-is

Pan Sear'd Pav Cubes

In a compartmentalized plate, serve the bhaji in the central compartment, top it with a generous cube of butter, garnish with chopped onions and cilantro.
In the remainder compartments serve the cubed pav and in the other compartment chopped onions and lemon slice.
Serve steaming hot