Recipe Studio's Mumbai-Inspired Pav Bhaji

Instructions

1. 1
   Heat 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. 2
   Add 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. 3
   Add 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. 4
   Use a potato masher or the back of a spoon to mash the vegetables to your desired consistency. Season with salt and lemon juice.
5. 5
   While 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. 6
   Place 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.