In a large pan, melt a tablespoon of vegan butter. Sauté finely chopped onions for 2-3 minutes, or until they're translucent.
Now, add minced garlic and grated ginger. Sauté for 1 minute until aromatic.
Add the chopped tomatoes and cook for 4-5 minutes, or until they're soft. Mash them to create a smooth base.
Next, add Pav Bhaji masala, turmeric powder, red chili powder, and salt. Stir well, and cook for 2 minutes.
Add mixed vegetables and finely chopped cauliflower. Cook for 5-6 minutes, or until the vegetables become tender.
Mix in the boiled, mashed potatoes. Stir to combine all the ingredients.
Add the remaining butter (or coconut oil). Turn down the heat to low, and let the Bhaji simmer for 3-4 minutes.
In the meantime, slit the Pav buns (or dinner rolls) horizontally without cutting them entirely. Toast them with vegan butter/coconut oil until they turn golden.
Ladle the Bhaji onto a plate, and garnish with chopped coriander leaves. Serve along with the buttery Pav buns.
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