We make a ton of pav bhaji at a time and then freeze it in smaller containers. It's just as good after defrosting, since it's basically stew. Here's how it's done:
- Steam all these vegetables until they're mushy enough to mash with a potato masher:
3-4 potatoes, peeled & chunked1 eggplant, peeled & chunked1 cauliflower, chunked4 large carrots, chunked3 green peppers, chunked
- In your largest pot, heat about 2 teaspoons each of mustard seeds and cumin seeds in about a stick of melted butter until they start to sizzle and pop.
- Add a chopped onion and 5ish cloves of garlic.
- When they're translucent, add 2-3 chopped tomatoes.
- Mash all the other vegetables that you've steamed, and add them to the butter with the onions and tomatoes. If you don't have a bowl big enough to mash them in, you can add them to the pot and then mash them. An immersion blender also works for this.
- Add a whole package of pav bhaji masala. If you don't like spicy food, you can add the masala a little at a time until you get the spice level right.
- Add salt to taste, more butter if you like, and ground chiles & black pepper to get the heat where you like it. Add a little lemon juice here or save it for serving time, either way.
- Serve with buttered toasted buns, chopped raw onions, cilantro, and lemon wedges.