The first time I had pav bhaji was from a street vendor in Bombay. I can still taste it - a soft roll (called pav) that was toasted and generously buttered and served with an aromatic veggie mash of potato, peas and carrots and topped off with fresh onion, cilantro and a squeeze of lime. It's kind of like the Indian version of a vegetarian sloppy joe but that definition does not really do it justice.
Since then I have bought pav bhaji mixes at the Indian store and always been disappointed until I realized I could hack the recipe using my Coconut Cashew Korma simmer sauce (which includes caramelized onions, garlic, ginger and 15+ Indian spices) and mix in a little of my Guntur Sannam Hot Sauce or Tomato Achaar for the perfect heat level. It all comes together super fast and delicious. This recipe is definitely a crowd-pleaser for all ages, my kids just love it!