Pav Bhaji

Ingredients

• 1½ lb potatoes, peeled and cubed
• 2 cups Cauliflower, chopped small
• 1 large Bell Pepper, finely diced
• 1 cup green peas
• 5 tbsp butter
• 2 onions, finely chopped
• 4 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2½ tbsp pav bhaji masala
• 1 tsp Kashmiri chili powder
• 8 soft dinner rolls
• 1 lemon, in wedges
• 1 small red onion, finely diced, to serve

Method

1. Boil the potatoes, Cauliflower, and peas until very soft, then drain, keeping ½ cup of the cooking water.
2. Melt 3 tbsp of the butter in a wide pan and cook the onions until soft and golden, 6 minutes. Add ginger-garlic paste, then the Bell Pepper, and cook 3 minutes more.
3. Add the tomatoes, pav bhaji masala, chili powder, and a good pinch of salt. Cook until the tomatoes break down completely and the mixture darkens, 8 minutes.
4. Tip in the boiled vegetables and start mashing with a potato masher directly in the pan. Keep going for a solid 5 minutes, adding the reserved water, until it's a thick, almost uniform paste with only a few pieces holding out.
5. Split the rolls, griddle them cut-side down in the remaining butter until golden, and serve alongside the bhaji with raw onion and lemon.