Recipe

Instructions:
Instructions for Making Pav Bhaji:
Take potatoes and cauliflower.
Clean the potatoes with water, peel the skin, and cut them into large pieces.
Clean the cauliflower with water and cut into large florets.
Place the chopped potatoes and cauliflower in a cooker.
Add peas, beetroot, and water.
Close the cooker and steam until tender.
Finely chop onions, tomatoes, and capsicum.
1)   Prepare the Gravy:
Heat oil in a kadai.
Add butter, cumin seeds, and asafoetida.
Add chopped capsicum and sauté.
Then add chopped onions and sauté.
Add tomatoes, salt, and turmeric powder. Mix well.
Let it sauté for a while. Add Kashmiri red chilli powder, red chilli powder, and pav bhaji masala. Mix well. Add garlic chutney and water.
Let it cook on low flame.
2)   Prepare Garlic Chutney:
Heat oil in a pan.
Add garlic paste and sauté.
Add turmeric powder, Kashmiri red chilli powder, Normal red chilli powder, and salt. Mix well.
Let it sauté.
Add water and finely chopped coriander leaves for garnishing.
3)   Assemble the Pav Bhaji:
Once the pressure cooker is ready, turn off the gas.
Release the pressure and mash the steamed mixture.
Add the mashed mixture to the gravy.
Add water and mix well.
Adjust the consistency.
Garnish with finely chopped coriander leaves.
For Storage: Pav Bhaji can be stored in the fridge for a week and in the freezer for 1 to 1.5 months.
1)   Prepare Pav:
Take a non-stick pan and heat some oil.
Add the garlic chutney prepared earlier and finely chopped coriander leaves.
Mix well.
Cut the pav from the center and start baking.
Serve the baked pav with onions, lemon slices, and butter.
Pav Bhaji is now ready to be enjoyed.
Tips:
Ensure uniform chopping for even cooking.
Adjust spices to taste.
Gradually add water for desired consistency.
Garnish with fresh coriander.
Serve hot with buttered pav, onions, and lemon.
Cautions:
Handle hot utensils and steam carefully.
Use oven mitts for protection.
Adjust the gas flame properly to prevent burning.
Store leftovers in airtight containers.