Pao Bhaaji

In the commercial capital of  India, Pao Bhaaji is sold as street-food. Street-foods are affordable, quick-to-make and are meant to nourish the common man on the street. But that's not all. Even the well-heeled love this dish and you will find it featured at weddings, events and at dinner parties.
The dish is full of vegetables and spicy! Served with bread that's shallow fried in butter, this dish isn't for the ones that want to watch their calories but then again, depending on how many vegetables you add and how stingy you are with butter, this dish is healthier than most foods you would normally eat.
My recipe uses butter in moderation AND puts in a lot of vegetables.
What can I say, I am a sneaky woman who wants to make sure more vegetables are eaten and as always, I aim to make dishes healthy for my family :)
You may choose to add more chilies if you can stomach extra pungency levels, but I feel 2 chilies is enough given that we also add red chili powder and garam masala. Here's what you need to make this dish -

Ingredients

5 mid-sized potatoes (if in Holland, use the vastkokend types)
1/2 red onion chopped finely
5 garlic cloves mashed
1/2 inch ginger half of that mashed and the other half cut into small pieces
1.5 teaspoon garam masala
2 green chilies finely chopped
1 cup shelled green peas
4 -5 baby carrots peeled and chopped into small pieces
1/4 teaspoon red chili powder
1. 5 cup chopped cauliflower florets
15 grams fresh coriander leaves washed and finely chopped
4 tablespoons unsalted butter (YES, less!)
1 tablespoon pure Ghee
1 lime cut into slices
4 mid sized tomatoes chopped
Salt to taste
8 whole wheat buns cut into half. Apply little butter/olive oil (for healthier version) to both sides and allow to toast on a hot pan.


Method
Boil the potatoes and take out the peels. Mash them but not too much. They need to have some texture.
Para-boil the vegetables and keep aside. If you are using frozen vegetables, do not para-boil.

In a big, deep bottomed vessel, add the ghee.

Once hot, add the green chilies, tomatoes and ginger pieces.

Stir fry till the tomatoes start oozing out their juices.

Next add the mashed potatoes and stir them in well.

Follow up with the para-boiled vegetables.

With a wooden spatula, beat up this mix so everything is mashed together.

Add the garam masala, salt and red chili powder.

Mix everything up well.

Now, add the mashed ginger-garlic paste mixed with 8-10 tablespoons water.

Mix well and allow to cook for about 8-10 minutes.

Next add the butter.

Allow to cook on low for 10 minutes.

After 10 minutes, mix everything well.

Add salt and mix.

Follow this up with lime juice and top with coriander leaves and chopped onions.

Serve hot with the toasted buns.

Thank you and Happy Cooking!