Anirushkas

Ingredients

• 350g potatoes (all-rounder variety, chopped)
• 25g frozen green peas (washed)
• 125g cauliflower (cut into medium florets)
• 100g carrot (chopped)
• 350ml water
• 125g onion (chopped finely)
• 1 green chili (optional)
• 2-3 garlic cloves (minced)
• 1-inch ginger (minced)
• 2 medium bell peppers (chopped)
• 100g tomatoes (chopped)
• 1 tsp tomato concentrate
• ¼ tsp turmeric powder
• 1 tbsp dried fenugreek leaves
• 2 tbsp pav bhaji masala
• Salt to taste
• 1 tbsp butter
• 1 tbsp oil

Instructions

Step 1: Cook the Vegetables

• Add chopped potatoes, cauliflower, and carrots to a pressure cooker with 350ml water.
• Cook for two whistles (or for 30 minutes if you are using an Instant Pot) until the vegetables are soft enough to mash.

Step 2: Prepare the Masala Base

• Heat oil and butter in a pan.
• Add chopped onions and cook until translucent.
• Add minced garlic, ginger, and optional chili; sauté until fragrant.
• Stir in chopped bell peppers and cook for 3-4 minutes.
• Add tomatoes and tomato concentrate, cooking until soft and mushy.
• Mix in turmeric powder and Pav Bhaji masala, cooking until aromatic.

Step 3: Combine & Blend

• Add the boiled vegetables to the pan and cook for 3-4 minutes.
• Season with salt and stir in dried fenugreek leaves, cooking until the mixture thickens.
• Use a blender to blend into a smooth paste.
• Fold in the green peas and mix well.

Step 4: Serve

• Transfer to a jar or serve immediately with toasted bread.

Pro tip:

For Pav Bhaji masala mix, choose the brand where salt isn’t the main ingredient for better flavor and quality.