Directions

1. Chop pav buns and keep aside. Soak a few kashmiri chillies in hot water.
2. Heat Kadai. Add butter.
3. Sauté finely chopped onions and capsicum. Grind together - tomatoes, garlic, ginger and pre soaked Kashmiri chillies. Add the ground mixture.
4. Add @mylaporekitchens pav bhaji masala. Add salt. Cook until the gravy comes together. Add chopped pav. Add some more butter if needed.
5. Add a dash of hot and sweet tomato ketchup. Mix well. Let it cook on low heat for a few minutes. Switch off.
6. Garnish with freshly chopped coriander leaves and fresh pomegranates. You can add some lemon juice too if you like. I didn’t.

7. To make jal jeera, add lemon juice, sugar or sugar syrup, @mylaporekitchens jal jeera powder and cold, cold soda.