Your guests will end up licking their fingers eating it! 

Give a fun twist to the good old pav bhaji with this recipe by Reshma Aslam.  

Here's the recipe.

Photograph: Courtesy proccers/Creative Commons 

Paneer Pav Bhaji

Ingredients

• ¼ kg cauliflower (flowerette boiled)
• ¼ kg boiled potatoes
• 1 cup paneer
• ¼ kg boiled peas
• 2 large onions (chopped)
• 300 gm tomatoes
• 200 gm butter
• Few coriander leaves
• 1 tblsp chilli powder
• 1 tblspn garam masala powder
• 1 lime
• Salt to taste
• 2 pav or breads

 For the red chutney

•  6 flakes garlic
• 12 red chillies
• 1 tblsp jeera (cumin seeds)
• 1 tblsp vinegar
• 1 small piece of ginger

Method

For the pav

• In a pan heat some butter. Cut 2 pavs from the center and place them on the melted butter.
• The butter will get absorbed by the pavs. Fry for a minute. If you want it to be more crispy, fry it for some more time.

For the bhaji

• First grind all the ingredients mentioned above for the red chutney.
• Now take all the boiled vegetables in one vessel and mash them with the back of the spoon or a ladle.
• Add butter in a pan. Let it become semi-hot as butter burns very fast. Add half of the chopped onions in it and fry.
• When transparent, add chopped tomatoes and cook till they become soft and mushy.
• Add all the boiled vegetables in it and mix well.
• Add garam masala, chilli powder and mix well. Let it cook for some time.
• Heat some more butter in a small pan and add the remaining chopped onions.
• When the onions turn pink, add the red chutney and mix well.
• Immediately add this to the prepared vegetables. Mix well and let it cook for some time.
• You can add the paneer and let it simmer for some more time.
• Your bhaji is ready to be served hot with pav. You can also garnish the bhaji with grated paneer.
• It can be served with chopped onions and lime too.

You can send us your favourite recipes too. Write in to us at getahead@rediff.co.in (subject: Favourite recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.