200 gms cauliflower, cut into florets
2 medium poatoes, diced
1/2 cup green peas
3 medium onions, chopped plus for garnishing
2 medium tomatoes, chopped
1 small capsicum, chopped
1 tsp turmeric powder
1 tsp chilli powder
1 1/2 tbsp pav bhaji masala
Salt to taste (the original recipe called for black salt)
1-2 tbsp butter
To be ground to a paste
3-4 kashmiri red chillies, soaked in warm water
3-4 garlic cloves
Boil the cauliflower, potatoes, and peas until tender. Drain the water and keep aside.
In a pan, heat the butter and fry the onions till translucent. Add the capsicum and the prepared paste. Fry for 2-3 minutes. Now add the tomatoes and fry till it becomes mushy and the oil separates. Add the dry spices and mix well. Now add the boiled vegetables and salt. With the help of a potato masher or the back of a spoon, mash the veggies well. Add a little water if required (I like my pav bhaji without gravy so I did not add any). Garnish with freshly chopped onions and serve with butter seared buns.