1 teaspoon fresh lime juice and extra lime wedges for garnish
⅓ cup fresh cilantro, finely chopped
Butter for toasting Pav
Method
For Bhaji:
In a steamer or pressure cooker add potatoes, cabbage, cauliflower, mixed vegetables, bell pepper, ginger garlic paste and turmeric – steam/cook until soft to touch. {I used to use a manual pressure cooker at the time of the recipe, I now make this in my Instant pot and this step is done in 10 minutes on pressure mode; manual release}
Mash to desired consistency (I like some chunks) remove into a bowl and set aside.
In the same pan heat oil and a tablespoon of butter. Add in cumin seeds and one cup onions; reserve the rest for garnish. {If using an Instant pot; set sauté mode for 13 minutes}
When onions become translucent add tomatoes. Once water starts leaving the mixture add salt, Pav bhaji masala, red chili powder and mashed vegetables.
Add lime juice, a pat of butter, mix well and let simmer.
For the Pav:
Heat pan on medium low, slather butter on both sides of Pav and toast until crispy and golden brown on the outside and soft on the inside.
Serve
Serve Bhaji hot with pats of butter, squeezes of lime juice and heaps of chopped onions & cilantro. Scoop up with toasted buttery Pav.
Notes
I use Everest brand Pav Bhaji Masala which can be found in most Indian grocery stores
For the butter I use Amul Butter (another Indian store find) or Sweet Cream Salted butter
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/bombay-style-pav-bhaji/