Easy Pav Bhaji

Heat 2 tbsp oil in a pressure cooker over medium heat. Add 1 tsp cumin seeds and let them splutter. Then add 2 tbsp pav bhaji masala and 1 tbsp Kashmiri red chili powder. Sauté for a few seconds until fragrant.

Add 3 chopped tomatoes, 1 small chopped beetroot, 1 medium chopped carrot, 2 medium chopped potatoes, and 0.5 cup peas to the pressure cooker. Add 2 cups of water and salt to taste. Stir well.

Close the pressure cooker lid and cook on high flame for 2 whistles. Then, reduce the flame to low and cook for another 2 minutes. Turn off the heat and let the pressure release naturally.

In a separate kadai or pan, heat 3 tbsp butter and 1.5 tbsp oil over medium-high heat.

Add 1 cup finely diced capsicum and 1 cup finely diced onion. Sauté for about 2 minutes until the onions turn translucent. Add 1 tbsp ginger-garlic paste and sauté for another minute.

Add 1 tsp kasuri methi (crushed between palms), 0.25 cup chopped fresh coriander, and the cooked bhaji mixture from the pressure cooker. Stir well.

Using a potato masher or the back of a ladle, mash the vegetables in the kadai until they are well combined and form a thick consistency. Ensure the vegetables are soft and cooked through.

Add about 1 cup of water to achieve the desired consistency. Bring the bhaji to a boil and simmer for 3-4 minutes, stirring occasionally. Add lemon juice from half a lemon.

Heat a tawa or flat griddle over high heat. Add 1.5 tbsp butter and 0.5 tbsp oil. Once the butter melts, add chopped coriander.

Cut the pav buns in half horizontally. Place them cut-side down on the hot tawa and toast until golden brown and slightly crisp. Press down gently with a spatula.

Spoon a generous portion of the hot bhaji onto a steel plate. Place the toasted pav alongside. Garnish the bhaji with a small pat of butter and chopped coriander.

Serve immediately with chopped onions and lemon wedges on the side.