Pav Bhaji

Method

1. Peel the potatoes and cut them into 3 cm chunks, break the cauliflower into small florets and slice the carrot 1 cm thick. 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 a knife slides easily into the potato.

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

   high heat→medium heat

2. Do not drain. Mash everything in the pot with a potato masher (or the back of a ladle) until fairly smooth; the cooking water carries a lot of flavour. While the vegetables cook, finely chop the onion, bell pepper and tomatoes, grate or mince the ginger and garlic, and finely chop the chilli.

3. Melt the butter in a wide 26 cm pan on medium heat. Add the onion, ginger, garlic and chilli and cook for 5 min, stirring, until the onion is soft and translucent with pale golden edges. Keep stirring so the butter doesn't burn.

   Add in this stepButter (salted or unsalted) 33 gOnion (medium) 1Fresh ginger 10 gGarlic cloves 4Green chilli 1

   medium heat

4. Add the bell pepper and tomatoes and cook on medium heat for 6 min, pressing them with your spatula. They're ready when the tomatoes have completely collapsed into a sauce and butter starts to pool at the edges.

   Add in this stepGreen bell pepper ½Tomatoes (medium) 2

   medium heat

5. Turn the heat down to medium-low heat, add the pav bhaji masala, chilli powder, turmeric and salt and stir for 1 min. Keep stirring so the spices don't scorch; add a spoonful of water if they stick. Stop when the kitchen smells toasty and fragrant.

   Add in this stepPav bhaji masala (spice blend) 2½ tspKashmiri chilli powder 1 tspGround turmeric ¼ tspSalt ¾ tsp

   medium-low heat

6. Pour in the mashed vegetables with their liquid and cook on medium heat for 10 min, pressing and mixing with the masher right in the pan. Aim for thick but spoonable, like a loose mash you can spread. Too stiff: add a splash of water. Too runny: cook a little longer. Turn off the heat, stir in the lemon juice and coriander, then taste and adjust the salt.

   Add in this stepLemon ¼Fresh coriander (cilantro), chopped 2 tbsp

   medium heat

7. Slice the rolls horizontally, leaving them hinged on one side. Heat a clean pan on medium heat, melt the butter and press the cut sides into it until golden, then flip and toast the tops. If your pan is small, work in 1 batches, about 2 min per batch.

   Add in this stepSoft bread rolls (pav) 4Butter (salted or unsalted) 22 g

   medium heat

8. Spoon the bhaji onto plates, add a knob of butter on top if you like, and scatter with finely chopped red onion and coriander. Serve with lemon wedges and the warm pav: tear off a piece and scoop up the bhaji.

   Add in this stepRed onion (for serving) ½Fresh coriander (cilantro), chopped 2 tbspLemon ¼