Pav bhaji
Homemade pav bhaji masala:
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin
3 bay leaves
1 piece cinnamon
1 black cardamom
9 cloves
1 tbsp whole black pepper
9 dried red chillis
1. Add all these ingredients to a pan and toast for 3-5 minutes until aromatic. Grind to form a powder.

For the pav bhaji:
1 onion, diced
1 green bell pepper, diced
1 tbsp oil
9 tbsp butter
2 tsp amchoor powder (optional)
1 tsp paprika
1 tsp kasuri methi
1 tsp salt
½ tsp turmeric
3 medium tomatoes diced
200g cauliflower florets
1 cup carrots, diced
1 cup peas
3 medium boiled potatoes
1 tsp cumin seeds
1 tbsp ginger garlic paste
500ml water

1. In a saucepan, add the peas, carrots and cauliflower. Add 500ml water and boil until soft.
2. And the boiled potatoes and then crush until smooth
3. In a pan, add 1 tbsp of oil and 3 tbsp butter.
4. Add the ginger garlic paste and cumin seeds cook for 1 minute. Then add the diced onion and sauté until soft.
5. Add the tomatoes and cook for another 2 minutes.
6. Add 3 more tbsp of butter then add paprika, salt, kasuri methi, turmeric, amchoor powder and half of the pav bhaji masala.
7. Add ¼ cup of water, cook for 2-3 minutes.
8. Then add the mashed vegetables and stir. Add some water to thin it out.
9. And the remaining butter and the pav bhaji masala, stir.
10. Garnish with coriander and lemon juice.

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