Ingredients

• ●1 tbsp olive oil
• ●1/2, finely chopped onion
• ●1 tsp ginger-garlic paste
• ●1/2 tsp turmeric powder
• ●1 tsp red chili powder
• ●1 tsp coriander powder
• ●1/2 tsp cumin powder
• ●1/2 cup crushed tomatoes
• ●1 cup peas
• ●1/2 cup water
• ●1/2, juiced lemon
• ●to taste salt
• ●2 demi-pretzel baguettes
• ●2 tbsp, softened butter
• ●to garnish, chopped fresh cilantro
• ●1/4, finely chopped red onion
• ●to garnish lemon wedges

Instructions

1. 1Heat olive oil in a large pan or skillet over medium heat. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
2. 2Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pan. Sauté for 30 seconds, stirring constantly, until the spices release their aroma.
3. 3Add crushed tomatoes, peas, and water to the pan. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the vegetables are tender and easily mashed.
4. 4Use a potato masher or the back of a spoon to mash the vegetables to your desired consistency. Season with salt and lemon juice.
5. 5While the bhaji is simmering, slice the demi-pretzel baguettes in half horizontally. Spread softened butter on both sides of the bread. Heat a griddle or pan over medium heat and toast the bread until golden brown and crispy.
6. 6Place a generous serving of bhaji on a plate. Serve with toasted pretzel baguette, a sprinkle of fresh cilantro, chopped red onion, and a lemon wedge.