Pav Bhaji

a:1:{i:0;a:2:{s:12:"instructions";a:20:{i:0;a:2:{s:4:"text";s:115:"Boil the veggies first and keep them ready. I used my pressure cooker to boil them until they were soft and tender.";s:5:"image";i:0;}i:1;a:2:{s:4:"text";s:161:"Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.";s:5:"image";i:0;}i:2;a:2:{s:4:"text";s:89:"Add the chopped onions and mix. I like to use my food processor to chop them really fine.";s:5:"image";i:0;}i:3;a:2:{s:4:"text";s:65:"Cook the onions for around 4 minutes until golden brown in color.";s:5:"image";i:0;}i:4;a:2:{s:4:"text";s:161:"Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine. Cook the ginger-garlic-green chili for 1 minute.";s:5:"image";i:0;}i:5;a:2:{s:4:"text";s:71:"Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.";s:5:"image";i:0;}i:6;a:2:{s:4:"text";s:157:"Add store bought tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.";s:5:"image";i:0;}i:7;a:2:{s:4:"text";s:132:"Add the pav bhaji masala, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).";s:5:"image";i:0;}i:8;a:2:{s:4:"text";s:78:"Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).";s:5:"image";i:0;}i:9;a:2:{s:4:"text";s:124:"Stir in the boiled veggies and mix. Using a potato masher, mash the veggies until they are completely mixed with the masala.";s:5:"image";i:0;}i:10;a:2:{s:4:"text";s:184:"Add the remaining 3/4 - 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency at this point but this is optional. You may keep them as such.";s:5:"image";i:0;}i:11;a:2:{s:4:"text";s:83:"Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.";s:5:"image";i:0;}i:12;a:2:{s:4:"text";s:62:"Open the pot and add in the remaining 2 tablespoons of butter.";s:5:"image";i:0;}i:13;a:2:{s:4:"text";s:42:"Add a generous amount of chopped cilantro.";s:5:"image";i:0;}i:14;a:2:{s:4:"text";s:106:"Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.";s:5:"image";i:0;}i:15;a:2:{s:4:"text";s:13:"Toast the Pav";s:5:"image";i:0;}i:16;a:2:{s:4:"text";s:142:"To toast the pav, melt butter on a pan on medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.";s:5:"image";i:0;}i:17;a:2:{s:4:"text";s:68:"Press to toast the pav until crisp and golden brown from both sides.";s:5:"image";i:0;}i:18;a:2:{s:4:"text";s:19:"Serve the Pav Bhaji";s:5:"image";i:0;}i:19;a:2:{s:4:"text";s:166:"To serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and a lemon wedge.";s:5:"image";i:0;}}s:4:"name";s:0:"";}}