Kadhai Mushroom Recipe [Video]

Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

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I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?

Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

The details...

Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Kadhai Mushroom Recipe

Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.

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Paneer Tikka Recipe | How to make Paneer Tikka [Video]

Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. 

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Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!

Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.

What is Paneer Tikka?

Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.

Paneer Tikka tastes heavenly when it has that slight char, so go for it.

To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.

What all Spices are we using?

While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:

Coriander Powder

Cumin Powder

Red Chilli Powder

Turmeric Powder

Garam Masala

Chaat Masala

Amchur (dried mango powder)

Kasuri Methi (dried fenugreek leaves)

Black Pepper

Ajwain or Carom seeds

I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy Tandoori Masala. Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. 

We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.

That Zingy Sauce/ Chutney

Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Paneer Tikka Recipe

Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.

Recipe Type:  Appetizer
Cuisine:            North Indian
Prep Time:     2 hours
Cook time:     30 minutes
Total time:     2 hours 30 minutes
Yield:                Serves 5-6

Author:                Anupama

Ingredients:

400gms Paneer
1 Capsicum
2 Tomatoes
1 Onion
Oil to grill

For the marinade:

2 cups Hung Curd
3 Tbsp Chickpea Flour (Besan)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
0.5 Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
0.5 Tbsp Garam Masala
1 tsp crushed Black Pepper
0.5 tsp Carom seeds (Ajwain)
0.5 Tbsp Chaat Masala
1 tsp dried Mango Powder (Amchur)
1 Tbsp Kasuri Methi
1-2 Tbsp Lime juice
2 Tbsp Mustard Oil
1.5 Tbsp Ginger Garlic Paste
Salt to taste

Method:

1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.
2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.
3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.
4. Cover and allow to rest for 1 to 2 hours.
5. If using bamboo skewers, keep them soaked in water while the paneer marinates.
6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.
7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.
8. Turn the skewer after the first side cooks. Do the same for the remaining sides.
9. Once all sides are cooked, remove from heat.
10. Serve the paneer tikka hot with coriander mint chutney.

Step by Step Photo Instructions:

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Moonglet Recipe | Moong Dal Pizza Recipe [Video]

Moonglet recipe with step by step photos and video instructions. Moonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

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You guys, you have got to try this fluffy pancake meets Pizza aka Moonglet. It is light, flavorful and so customizable. It is also gluten-free and can be adapted to suit a plant-based / vegan diet and the Jain diet. So easy too.

I saw this on YouTube and I knew instantly that I had to try it. The idea of a gluten-free pizza made with all natural ingredients was too tempting to resist.

I loved the crispy outside. I love the soft and fluffy inside. And I love the toppings. I've topped the Moonglets with so many different toppings - capsicum, tomato, baby corn, onion, paneer, tofu, etc. It is really your choice. I also found topping the Moonglet with pizza seasoning made it even more yum. You can either go the Italian way like I did and top with oregano, garlic powder, etc. or try a fajita seasoning. It's all in your hands.

Making the batter needs a little bit of patience, this is not an instant recipe. The moong dal or deskinned split mung beans need soaking. If you are short of time, soak for just 2 hours and if you have the time, you can soak it overnight. I just would not exceed 10 hours. Then just grind the moong dal along with ginger and green chilies to make a smooth batter. The dal itself will be moist and you may not require any extra water. Grind it as thick as possible, we can add water later while making the Moonglet. The Moonglet gets its fluffiness from Eno fruit salt, if you don't have Eno, use baking soda and a teaspoon of lime juice to help it get the rise. It may not be as fluffy as with Eno, but it will still be light. I have found adding a little water along with the Eno, helps it fluff up better.

Now how many Moonglets you make is all up to the size of your pan. I prefer making several small ones instead of one large one. It makes it much easier to flip them. I suggest using the smallest frying pan you have to make them and dividing the batter accordingly. Grease the pan and add the batter. Top with whatever you choose and use the back of the spatula to press the toppings in.  Once the first side cooks, flip and cook the other side and top with cheese before serving.

This was my easy version of the Moonglet. YouTube is awash with several versions, some even go the cheese burst way where the Moonglet is cut open carefully and cheese is put inside along with the topping and allowed to melt. I would love to try that out someday.

Always, always serve the Moonglet hot. You can serve it with sauce or chutney or even salsa, something to just dip the Moonglet it.


Suggestions to suit other diets:

• To adapt the recipe to a vegan / plant-based diet, use only vegetables or use tofu for the topping. You can either skip the cheese or use vegan cheese.

• To adapt the recipe to a Jain diet, skip the ginger in the batter. You can replace it with asafoetida or hing.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Moonglet Recipe | Moong Dal Pizza Recipe

Moonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

Recipe Type:  Breakfast / Snacks
Cuisine:            North Indian
Prep Time:     5 hours
Cook time:     30 minutes
Total time:     5 Hours 30 Minutes (includes soaking time)
Yield:                3 to 4

Ingredients:

1 cup Moong Dal
2 Green Chillies
1 tsp Ginger, grated
1 tsp Eno fruit salt
1 tsp Pizza seasoning
Sliced vegetables for topping
Sliced paneer for topping
2 tbsp Coriander leaves, chopped
3-4 Tbsp Cheese, grated
3-4 Tbsp Oil
Salt to taste
Water as required

Method:

1. Wash the moong dal and soak it for 5 hours.
2. Drain the moong dal and grind it along with ginger and green chillies and 1 Tbsp of water until smooth. The batter has to be thick, so don't add too much water.
3. Add salt as per taste and the eno to the batter.
4. Add water if required and mix well until the eno is combined and the batter is fluffy.
5. Heat oil in a small non stick pan and add spoonfuls of the batter. Divide the batter depending on the size of your pan. I made 2 moonglets with a 6" frying pan.
6. Keep the pan on low heat and arrange the toppings. I used sliced capsicum, tomato and paneer.
7. Top with chopped coriander leaves and pizza seasoning.
8. Gently press the toppings into the moonglet with the back of a spatula.
9. Cover and cook on low heat for 6-8 minutes or until one side is cooked.
10. Gently flip the moonglet and spoon oil on the sides.
11. Remove from heat once the second side is cooked too.
12. Top with grated cheese.
13. Cut into slices and serve.

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Schezwan Paratha Recipe | Szechuan Paratha Recipe [Video]

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

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When normal people think Paratha, schezwan paratha doesn't even pop up in the head. But for a foodie, anything is possible and this schezwan paratha possibly popped in some Indo-Chinese food-obsessed North Indian foodie. Just to let you know, this is not my idea. Na-ah. But the recipe is definitely my own.

Six years ago, I watched a Gujarati cooking show that showed the making of a schezwan paratha. I didn't understand the language, but as they say, food has a language of its own. And that's what happened, I got the gist of the dish while I didn't understand a word of the instructions. And after a few attempts, this paratha was here to stay.

Schezwan Paratha is a perfect fusion of two styles of cuisine. The Chinese inspired vegetable mix is stuffed inside a whole wheat dough, rolled and pan-fried until crisp. The paratha satisfies several cravings - craving for Chinese food, craving for comforting Parathas, the craving for spice and of course, the basic craving for some delicious and new food.

Any stuffed paratha has 2 parts, the stuffing, and the coating. The coating, in this case, is a regular dough made of wholewheat flour, a pinch of salt and water. The dough is kneaded the same way one would for chapati or other parathas. If you want you can add some maida or all purpose dough as well while kneading the dough. The soft dough is stuffed with a spicy mixed vegetable stuffing. The stuffing, in this case, is made with julienned vegetables such as onions, capsicum, and cabbage. You can also add carrots. The vegetables are cooked down with a spicy homemade garlic-chilli sauce that is ready in 15 minutes.

Paratha is generally as breakfast item as it is filling and it gives you energy to cruise through the day. But parathas are also a great dinner option. Pair paratha up with some homemade yogurt (Dahi) and pickle and you are all set to lull yourself to a food coma.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Schezwan Paratha Recipe | Szechuan Paratha Recipe

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                Makes 4 Parathas

Ingredients:

For the stuffing:

3 cups shredded Cabbage
0.5 Capsicum, julienned
1 Onion, julienned
8-10 dry Red Chillies
1 Tbsp chopped Garlic
1 Tbsp Vinegar
2 Tbsp Oil
Salt to taste
Water as required

For the dough:

2 cups Wholewheat flour
0.25 tsp Salt
Water as required
Oil to fry the parathas

Method:

1. Soak the dry red chillies in hot water and keep aside.
2. Add the salt to the wholewheat flour and knead into a smooth dough using water as required. Cover and allow it to rest until the stuffing is ready.
3. Drain the red chillies. Deseed the red chillies if you don't want a very spicy stuffing.
4. Blend together the red chillies, chopped garlic, 0.5 tsp salt, and vinegar into a smooth schezwan sauce. Add little water if required to help the blending process.
5. Heat 2 Tbsp oil in a kadhai and add in the sliced onions. Cook until the onions are golden.
6. Add in the julienned capsicum and fry for 1 minute.
7. Add 1-2 Tbsp of the schezwan sauce or as required. Fry for 1 minute.
8. Add in the shredded cabbage and salt for taste. Add more schezwan sauce if required. Cook until the cabbage is soft.
9. Remove from heat and allow it to cool.
10. Divide the dough into 4 equal parts and roll into balls.
11. Dust the counter with a part of the remaining flour and roll out the dough into small circles.
12. Divide the stuffing into 4 equal parts and spoon onto the dough. Seal the parathas.
13. Dust flour on the counter as required and roll out the parathas as thin as possible.
14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well.
15. Flip the paratha and cook until the it is cooked on one side.
16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly.
17. Serve the parathas hot along with either butter,  or curd (yogurt).

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Jain Pav Bhaji [no onion, garlic, potato]

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

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Yay! It's friday and I had an awesome evening. I logged off early for the day as I finished my work early. Which was a delight after several days of stress. I decided to take some time off for myself.

And when I want to relax and enjoy some me time, I visit food markets. Yes, nothing can excite me more than seeing the options in food and props out there. A true blue food blogger at heart. So I went to FoodHall and window shopped a lot there. Finally picked up some great looking sourdough bread and some exotic flavored cream cheese for my breakfast tomorrow. So looking forward to the morning, I can't wait for the night to fly through.

Going forward to my recipe of the day - Jain Pav Bhaji. Pav Bhaji is a popular street food that most probably originated out of Mumbai or just got super popular in Mumbai. Hence, its mostly called Mumbai Pav Bhaji. The "Bhaji" refers to a spicy curry made with mashed vegetables that is usually served with lots of butter and chopped onions and a quarter of a lime to be eaten along with a fluffy light square bread called "Pav". The bhaji is usually made of potatoes and other mixed vegetables like capsicum, carrot, onions, tomatoes etc. But this recipe is unique because it does not use any root vegetables, which are the base of a regular Mumbai Pav Bhaji.

The first "dharma" or principle of Jainism, an ancient religion in India, preaches non violence. While I was aware of Jainism, marrying a Jain guy brought me closer to this way of life. I started noticing life more where I would never have. I now make sure I look down when I walk in gardens and on garden paths, just so that I don't stamp an ant or a caterpillar. But life, in Jainism is not limited to animals or insects, it also extends to vegetables and fruits. Those who follow the religion strictly refuse to eat anything that grows below the ground. Vegetables like garlic, ginger, onions, potatoes, carrots etc. Since uprooting the plant to eat the root, actually kills the plant as well as the microorganisms that thrive underground. While my new family isn't extremely strict and follows this diet only on festivals and other good occasions, there are a few friends who live their daily lives avoiding the root vegetables.

In the past when I thought of a Jain Pav Bhaji, I always thought it was Pav Bhaji that was made without onions and garlic, it never struck me that Potato is also a no-no. This time when Raj brought a lot of home grown raw Bananas from my in-law's place, I decided to do something different with them and attempt a Jain Pav Bhaji. I had never expected it to taste so similar to the regular Mumbai Pav Bhaji. I never missed the flavor of the garlic or the onions, it tasted the same as always.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Jain Pav Bhaji Recipe

Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Raw Banana
3 Tomatoes
1 cup Cauliflower Florets
0.5 cup Green Peas
0.5 Capsicum
2 Tbsp Oil
2-3 tsp Pav Bhaji Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 Lime
Handful of Coriander leaves
Salt to taste
Water as required
Butter to serve (Optional)

Method:

1. Cut the raw bananas into 3 large pieces. Add 2 cups of water and pressure cook until completely cooked.
2. Drain and allow the bananas to cool.
3. Cut the cauliflower into florets and boil them along with the green peas until cooked. This can either be pressure cooked or in a open pot.
4. Drain and keep aside.
5. Once the bananas are cool, peel the bananas and roughly mash them.
6. Puree the tomatoes in a mixer/blender.
7. Heat oil in a large frying pan. You can also use a kadhai or a large tava.
8. Once the oil is hot, add in the pureed tomatoes and cook on medium heat for 3-4 minutes. Keep stirring to prevent the tomatoes from burning.
9. Add in the turmeric powder and the pav bhaji masala. Pav bhaji masala is pretty spicy, so I recommend adding it by the spoonfuls and adjust according to taste.
10. Mix well and add in the mashed bananas, boiled cauliflower, peas and finely chopped capsicum.
11. Using a potato masher, mash the vegetables. Mash as per the consistency you want. If you want a chunky bhaji, mash roughly.
12. Add a little water and continue to mash until you get the desired consitency.
13. Add salt to taste and mix well. Add in the red chilli powder if using. You can also add more pav bhaji masala at this point. Mix well.
14. Cook on low heat for 8-10 minutes. Stir occassionally.
15. If the bhaji gets too dry, add a little water. If it is too watery, cook it longer so that the water evaporates.
16. Turn of the heat and add in the lime juice to taste.
17. Garnish with the chopped coriander leaves.
18. Add a generous spoonful of butter to each plate while serving. Skip this step if making for a vegan crowd.
19. Serve with butter toasted Pav.

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