1/2 head cauliflower
3 large potatoes
250g green peas
3 long carrots
1 big onion
1tbsp ginger (Shredded)
1tsp turmeric powder
2tsp jeera (cumin) powder
4tsp red chili powder
1/2 tsp mustard seeds
Cut all the vegetables (except the onions) into small pieces, cubes for potatoes.
Grind 1/2 the onion, ginger and garlic into a puree.
Boil the cut vegetables (except tomato and onion) in a pressure cooker in 1 cup of water for approximately 10-15 min. If you don't have a pressure cooker, boil vegetables in a pot until all vegetables are soft and tender (approximately 20 to 30 minutes).
In a skillet, add the oil and heat. Add the mustard seeds and cloves and let it simmer for 3 minutes at medium heat. Add the onion/ginger/garlic puree, along with the finely chopped green chilies to the oil, and cook till its golden brown (approximately 3 minutes)
To this mixture add the turmeric powder, cumin powder, and red chili powder and salt saute for about 2 minutes. Add tomatoes cut into very small cubes, and let simmer for 5 minutes. Add the tomato puree to the mixture and stir for about a minute.
Drain the boiled vegetables and mash lightly in the pot. Add the mashed vegetables to the skillet and mix thoroughly. Add the
butter to the mixture and stir well.
Cover the skillet and simmer for 10 minutes at medium heat. (Stir every 2-3 minutes to see that the bottom does not stick)
Transfer Pau Bhaji to a serving dish. Cut the cilantro and 1/2 onion and sprinkle on top as garnish.
Serve with butter toasted burger buns.