Mumbai Tawa Butter Pav Bhaji

Method

1. Make the masala: put all the whole spices except the amchur in a dry pan and toast on low heat for 2 min 30 sec, shaking the pan. As soon as the coriander seeds darken a shade and smell nutty, tip them onto a plate to cool, then grind finely with the amchur in a spice grinder. If they smoke, they've burnt; start again.

   Add in this stepCoriander seeds 1½ tspCumin seeds ¾ tspFennel seeds ½ tspBlack cardamom (seeds only) 1Cloves 2Dried red chillies 1Black peppercorns ¼ tspAmchur (dried mango powder) ¾ tsp

   low heat

2. Cut the potatoes into 3 cm chunks, the cauliflower into small florets and the carrot into 1 cm slices. Put them in a 18 cm pot with the peas, water and salt, bring to the boil on high heat, then turn down to medium heat, cover and simmer for 17 min until very soft. Mash finely with the cooking water and set aside.

   Add in this stepPotatoes 240 gCauliflower 120 gCarrot 60 gGreen peas 60 gWater (for boiling the vegetables) 500 mlSalt ¼ tsp

   high heat→medium heat

3. Pound the garlic, ginger and green chilli to a coarse paste in a mortar or small blender, then stir in the chilli powder and 1 tbsp hot water to make a red paste. Soaking the chilli powder keeps it from burning and gives a vivid colour.

   Add in this stepGarlic cloves 5Fresh ginger 10 gGreen chilli 1Kashmiri chilli powder 1½ tsp

4. Melt the butter in a wide 28 cm pan or griddle (a tawa if you have one) on medium heat and cook the very finely chopped onion for 7 min until golden. Add the paste and fry for about 1 minute, until the raw garlic smell has gone.

   Add in this stepButter 30 gOnion (medium) 1

   medium heat

5. Add the finely chopped bell pepper and cook for 1 minute, then add the chopped tomatoes and cook on medium heat for 7 min, mashing them with the spatula. They're ready when the tomatoes have broken down completely and red butter seeps out at the edges.

   Add in this stepGreen bell pepper ½Ripe tomatoes 2

   medium heat

6. Turn down to medium-low heat, add all the ground masala, the turmeric and the salt and stir for 1 min to bloom the spices. Add a spoonful of water at a time if anything sticks.

   Add in this stepGround turmeric ¼ tspSalt ¾ tsp

   medium-low heat

7. Add the mashed vegetables with their liquid and cook on medium heat for 10 min, pressing and mashing against the pan with a flat spatula or masher so the butter and vegetables emulsify into one glossy mass. It's done when the surface shines and a line drawn with a spoon slowly closes up. Crush the kasuri methi between your palms over the pan, then stir in the finishing butter, lemon juice and coriander and adjust the salt.

   Add in this stepKasuri methi (dried fenugreek leaves) 1 tspButter 23 gLemon ½Fresh coriander (cilantro), chopped 2 tbsp

   medium heat

8. Push the bhaji to one side, melt the butter in the empty space, stir in a spoonful of bhaji and a little coriander, and press the split rolls into it. Toast on medium heat in 1 batches, about 2 min per batch, until crisp on both sides and stained with red butter. Serve the bhaji topped with a knob of butter, chopped red onion and coriander, with lemon wedges.

   Add in this stepSoft bread rolls (pav) 4Butter 23 gRed onion ½Fresh coriander (cilantro), chopped 2 tbspLemon ½

   medium heat