Bombay Street‑Style Pav Bhaji Pasta

Ingredients

• 200 g Pasta (penne or fusilli)
• 1 medium Potatoes, peeled and diced
• 100 g Cauliflower florets
• 50 g Green peas (frozen)
• 1 large Onion, finely chopped
• 150 g Tomatoes, pureed
• 2 tbsp Butter
• 2 tsp Pav bhaji masala
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1 tbsp Lemon juice
• 2 tbsp Fried onions (store‑bought or homemade)
• to taste Salt
• 1 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Cook the pasta in salted boiling water until al dente (about 8‑10 minutes); drain and set aside.

2. 2

   In a large skillet, melt 1 tbsp butter over medium heat, add the chopped onion and sauté until golden, then add the diced potatoes, cauliflower, and peas; cook 5 minutes, stirring.

3. 3

   Stir in the tomato puree, pav bhaji masala, red chili powder, turmeric, and salt; mash the vegetables with a potato masher to form a thick bhaji, cooking another 5 minutes until the mixture is well combined and slightly thickened.

4. 4

   Add the remaining 1 tbsp butter to the bhaji, then fold in the cooked pasta, mixing until the pasta is coated with the spiced vegetable sauce; cook 2‑3 minutes more.

5. 5

   Remove from heat, drizzle with lemon juice, garnish with fried onions and optional cilantro, and serve immediately.