Mumbai Style Masala Pav

Masala Pav does taste similar to pav bhaji as some of the ingredients are same, like onions, tomatoes, capsicum and pav bhaji masala.

INGREDIENTS : 

• 1 medium onion, ⅓ cup finely chopped onion
• 2 medium tomatoes, 1 cup finely chopped tomatoes
• 1 medium capsicum, ½ cup finely chopped capsicum
• 3 to 4 garlic + ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
• ½ tsp cumin seeds/jeera
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 3 to 4 tsp pav bhaji masala, add as per taste
• 2 tbsp butter
• ⅓ cup water
• salt as required
• 4 to 5 pav, sliced in halves
• 1 to 2 tbsp butter for toasting the pav

For Garnishing :

• 1 small to medium onion, finely chopped
• 1 small lime or lemon, chopped or quartered
• 2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS : 

1. First slice all the pav and keep aside.
2. Rinse and finely chop 1 medium onion, 2 medium tomatoes, 1 medium capsicum (green bell pepper). also crush 3 to 4 medium garlic cloves + ½ inch ginger + 1 to 2 green chilies to a paste in a mortar-pestle. keep aside.
3. Now take a medium or large sized tava/skillet or a shallow frying pan. melt 2 tbsp butter. you can also use oil instead of butter.
4. Add ½ tsp cumin seeds and let them splutter.
5. Then add the crushed ginger+garlic+green chilies paste.
6. Stir and saute till the raw aroma of ginger and garlic goes away.
7. Add the finely chopped onions. stir and mix well.
8. Saute the onions till they turn translucent.
9. Add finely chopped tomatoes. stir and saute for 3 to 4 minutes on a low to medium flame.
10. Then add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 to 4 tsp pav bhaji masala. you can
11. Add the pav bhaji masala as per taste.
12. Stir and mix the masalas very well with the onion-tomato mixture.
13. Now add the finely chopped capsicum and saute for 2 minutes.
14. Season with salt as required. stir well.
15. Add ⅓ cup water.
16. Bring the mixture to a simmer on a low to medium flame. adding water softens and cook the tomatoes very well.
17. The mixture will thicken and reduce as it simmers.
18. Reduce the flame to a low and let the masala come to the consistency as shown in the pic below.
19. There should not be a lot of liquids in the masala, as then this will make the pav soggy.
20. Bring the masala to one side of the tava or pan.
21. Melt some butter on the empty space in the tava.
22. Place the pav slices on the butter. toast them lightly or you can just let them absorb the butter. you can toast more also if you want.
23. Turn over and toast the other side. if you want you can add more butter.
24. Now place the masala on the pav evenly with the spoon or spatula.
25. Masala pav is ready to be served. in the same place, melt butter and toast the other pavs as well, till all the masala is used up.
26. Place the pav on a serving plate.

Garnish with finely chopped onions, coriander leaves and lemon wedges. serve masala pav hot.