Generally in shops they add food color to the bhaji, to make it vibrant. I added a small piece of beetroot to this and this gave a nice natural color to the pav bhaji but at the same time it didn’t alter the taste of the bhaji too.
How to make paneer pav bhaji
Peel the skin of the potato, beetroot and carrot and wash nicely.Chop 3 tomatoes.Add the chopped veggies to a pressure cooker along with 1/2 cup of green peas.Put the tomatoes into the cooker.Pour enough water and pressure cook for 5-6 whistles.Mash it nicely using a potato masher and keep aside.
In a pan add butter and oil.Add 1 tsp cumin seeds.Add 3 finely chopped onions.Saute for 2 minutes. Add the ginger garlic paste. Cook for 2 minutes.
Add finely chopped capsicum. Saute for a minute. Let it be crunchy.Add 2 tsp red chilli powder, 1 tsp pav bhaji masala and salt.Mix well. Cook for a minute.
Now add the mashed veggies to the pan. Add in the scrambled paneer to this.Mix well and add 1 cup of water. Let this boil for 10 minutes.Switch off and garnish with coriander leaves.
Toast the pav bun with butter, pav bhaji masala and coriander leaves. This will enhance the taste.
Serve the toasted pav bun with hot paneer bhaji smeared with a dollop of butter with fresh cut onions and lemon wedges.
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