Potato - 2,
Carrot - 1,
Cauliflower - 1/3,
Garlic paste - 1 tbsp,
Ginger paste - 1 tbsp,
Green chilli paste - 1 tbsp,
Tomato (finely chopped) - 2,
Onion (finely chopped) - 1,
Boiled peas - 1/2 cup,
Capsicum (chopped) - 1/2 or 1/2 cup,
Oil - 3-4 tbsp,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1 tsp + 3 tsp (for butter tempering),
Coriander & cumin powder - 1 tsp,
Butter - 3 tbsp,
Pavbhaji masala - 2-3 tsp,
Garam masala - 1 tsp,
Salt - to taste,
Sugar - 1/2 tsp,
Dry fenugreek leaves (kasuri methi) - 2 tsp,
Coriander (finely chopped) - 1/4 cup,
Water - To boil vegetables.
Peel potatoes along with carrot and chop them with cauliflower in small pieces. Pressure cook them with little water and salt. Mash well with potato masher and keep aside.
Now add capsicum. Cook for a minute and add chopped tomato. Cook until tomato become soft and mushy. Add salt, turmeric powder, red chilli powder, coriander & cumin powder and cook until oil oozing out.
Add red chilli powder on top. In a small pan heat butter and pour over red chilli powder to give bhaji nice & bright red colour.
Stir well. Add garam masala, pav bhaji masala, sugar and boiled peas. Simmer in low to medium flame for 5-8 minutes. Mash one more time so that veggies get mix well with spices.
Any vegetables can be omitted or added like beans, eggplant.
Add beetroot for color and cook it with veggies.
Oil can be replaced by butter.
Serve with onion & tomato salad, roasted papad, lemon wedges and buttermilk.
How to make Kasuri Methi (Dry Fenugreek leaves) at home
Take fresh fenugreek leaves and wash well. Sun dry and make sure there is no moisture remains. Store in a airtight container.