A spicy curry of mixed vegetables (bhaji) cooked in a special blend of National spices. The boiled and mashed veggies give it a buttery yet chunky texture while specially blended Pav Bhaji gives it an irresistibly mouthwatering aroma and flavor.
Heat 1 tsp of butter and Cooking Oil in a large pot on medium heat. Once the butter melts and oil is hot, add 1 tsp National Cumin Seedsand let them sizzle. Add 1 tbsp chopped onions and mix.
Cook them for 4 minutes until golden brown. Add the finely chopped ginger, garlic and green chili. Add chopped tomatoes and mix well. Let the tomatoes cook for 15 minutes. Add 1/4 cup water and 1/4 National teaspoon salt. Cover the pan and let the tomato cook until softened and completely cooked. Add the Pav Bhaji masala, powder and remaining 1 teaspoon of salt.
Now add in kasuri methi (dried fenugreek leaves), stir in the boiled veggies and National Mixed Pickle. Using a potato masher, mash the veggies until they are completely mixed with the masala.
Add 1 cup water and mix.
Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.
To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.