Mumbai Pav Bhaji

In a saucepan, add diced potato, cauliflower, peas, and carrot. Cover with water, add a pinch of salt, and boil until vegetables are tender. Drain and mash coarsely. Set aside.

In a large pan, heat butter over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent.

Add minced garlic, ginger, and green chili (if using). Sauté for a minute until fragrant.

Add chopped tomatoes and cook until they soften and turn mushy. Add turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes.

Add the mashed vegetables to the pan. Mix everything together until well combined.

Reduce heat to low and let the bhaji simmer for 5-7 minutes, stirring occasionally. Add a little water if the mixture is too dry, to achieve a thick consistency.

Taste and adjust seasoning if needed. Turn off the heat and stir in chopped coriander leaves.

Serve hot garnished with more butter, chopped coriander leaves, and accompanied by lightly toasted pav.