For the bhaji/vegetable mash:
- 3 tbsp butter
- 1 tbsp oil
- 1 tbsp Rajah Cumin Seeds
- 2 onions, finely chopped
- 2 tsp garlic paste
- 1 green pepper, chopped
- 3 tomatoes, chopped
- ½ cup peas, boiled and mashed
- 500g potatoes, boiled, peeled and mashed
- 3 tbsp Rajah Pav Bhaji Masala
- 1 cup water
- Salt to taste
For the Pav/bread:
- 8 buns white, halved
- 8 tsp butter for cooking
- 6 tbsp red onion, finely chopped
- 4 lemon, cut into wedges
- 4 green chillies, finely chopped
- 4 tbsp coriander, finely chopped
- Heat the butter and the oil in a wok or pan and add the cumin seeds. Once the seeds begin to crackle, add the onion and sauté for 4-5 minutes, stirring occasionally.
- Add the garlic paste and cook for another 4 minutes.
- Add the green pepper and sauté for another few minutes.
- Now, add the chopped tomatoes and cook for a further 3-4 minutes.
- Add the Rajah Pav Bhaji Masala and the salt. Cook for another 2 minutes. Add all the vegetables, mix well and cook with a cup of water. Mash the vegetables until they become a pulp-like consistency.
- Mix well and cook for another 2-3 minutes. Top the bhaji with butter just before serving.
- To serve with the buns, heat 8 tsp butter in a pan. Add the sliced buns and cook until browned on both sides. Place the hot bhaji on the sliced pav, top with coriander and chopped onions. Serve with chopped onions and a lemon wedge.