Simmer and cook for 15-20 minutes, stirring in between.
Finally add 1 tablespoon of butter and turn off the heat once it melts.
Add chopped coriander leaves, mix and serve with pav
Recipe Video
Notes
Pav bhaji Masala is quite spicy, so add 2 tablespoons initially, taste it and then add the rest as per your liking later.
Butter is very important to Pav Bhaji but this recipe doesn’t call for much butter. You may add as less or as much as you like the taste will not be compromised.
If you are making bhaji in bulk, you can use a food processor for chopping some veggies. This make it easy and quick for you.
Include vegetables of your choice, but do not skip the main ones given in the recipe.
Potatoe is the base for the bhaji, so add more compared to other veggies. If you do not like to include a lot of potatoes, then add bottle gourd and squash, but do not skip potatoes completely.
The quality of pav bhaji masala is very important, try to make your own or use a good brand of readymade masala.
Kashmiri red chilli powder is to give the fiery red colour to the bhaji. You can also use regular red chilli powder but reduce the quantity.
Last but not the least, well baked pav buns are a must to enjoy this bhaji. Click here for the recipe.