for the bhaji
350 grams cauliflower, chopped into small florets
125 grams carrot, finely chopped
300 grams potato, finely chopped
25 grams butter, plus more for serving if desired (Preferably Amul butter)
1 tablespoon vegetable oil
150 grams onion, finely chopped
4 cloves garlic, crushed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
500 grams tomato, finely chopped
1 teaspoon pav bhaji masala
1/2 teaspoon black salt
salt to taste
1/3 cup cilantro, finely chopped
juice from 1 lime
In a large pot, add the cauliflower, carrot, and potato. Pour enough water to cover the vegetables by an inch, and bring to a boil. Once the water boils, lower the heat and let it simmer until the vegetables are very soft, about 25 minutes. Set aside.
Heat the butter and oil in a large pan. Add the onion and garlic and sauté until the onions are transparent, about 5 minutes.
Add the chilli and turmeric powder to the pan and give it a stir to mix well. Add the tomatoes, and simmer till the oil separates.
Add the boiled potatoes, carrots, and cauliflower the mix. Add the pav bhaji masala and black salt then mash the vegetables using a heat-proof spatula or a potato masher.
Let it cook for another 5 minutes and add salt if needed, then take it off the heat.
Just before serving, add cilantro, butter (optional) and lime juice. Serve hot with the warm pav.
for the pav
15 hot dog buns cut crosswise, or dinner rolls cut through the middle
75 grams butter
Generously butter the buns on the exposed side and fry it , buttered side down, on a pan kept on medium flame. When golden brown, flip over and fry for a minute or two.
Repeat with the remaining buns.