½ cup water2 potatoes, peeled and cubed into small pieces½ head cabbage / cauliflower, roughly chopped (optional)½ bell pepper, chopped (I prefer to use red bell pepper for color and flavor)1 cup chopped carrots1 cup frozen green peas2 chopped green chillies (optional)1 large onion chopped SpicesPav bhaji (Spinach) masala (if you have)2 teaspoons coriander powder2 teaspoons kasoori Methi (Fenugreek) leaves (dried fenugreek leaves), crushed1 ½ teaspoons salt, adjust to taste½ teaspoon cumin powder½ teaspoon amchur powder (dried mango powder)½ teaspoon fennel powder¼ teaspoon black pepper¼ teaspoon black salt¼ teaspoon cinnamon¼ – ½ teaspoon cayenne or red chilli powder, optional and adjust to taste3 teaspoons paprika (for color) ADD LATER 3 tablespoons butterJuice of 1 lemonCilantro, garnishRed onion, garnishGreen chilis, chopped, optional garnish
Add all of the ingredients except for those listed under “add later” to a wok pan. Cook well till soft-ish. Use a potato masher or a wooden spoon to mash the vegetables. You can add some water at this point if needed to adjust the bhaji (Spinach) to desired consistency. Stir the butter and lemon juice into the wok. Serve with Pav (buttered and lightly toasted dinner rolls) and garnish with chopped coriander, onion and green chilis (optional). You can also top the bhaji (Spinach) with extra butter.