Ingredients

• Potatoes, peeled and cubed 3 medium (400 g)
• Cauliflower florets 150 g
• Green peas, frozen 100 g
• Green bell pepper, finely chopped 1 medium (120 g)
• Onions, finely chopped 2 medium (250 g), 50 g kept raw for serving
• Tomatoes, finely chopped 3 medium (350 g)
• Butter (salted) for the bhaji 50 g
• Ginger and garlic paste 1 tbsp (20 g)
• Pav bhaji masala and Kashmiri chili powder 2 tbsp (12 g) and 1 tsp
• Salt 1.25 tsp (7.5 g)
• Water 200 ml
• Lemon wedges and chopped fresh coriander, to serve 1 lemon and 15 g
• Pav (soft white bread rolls) 8 (320 g)
• Butter (salted) for toasting the pav 30 g

Instructions

1. 1

   Boil the potatoes, cauliflower and peas in a covered pot with 150 ml of the water over medium-low heat for 12-15 minutes until very soft, then mash them roughly with any liquid left in the pot.

2. 2

   Melt 40 g of the butter in a wide pan or tawa over medium heat and fry 200 g of the onions for 5 minutes until soft, then add the ginger and garlic paste and fry for 1 minute.

3. 3

   Add the bell pepper and cook for 4 minutes, then add the tomatoes and cook for 6-8 minutes, mashing, until they break down completely.

4. 4

   Stir in the pav bhaji masala, chili powder and salt and cook for 2 minutes.

5. 5

   Add the mashed vegetables and the remaining 50 ml water and mash everything together with a potato masher; simmer for 8-10 minutes, stirring, until thick.

6. 6

   Finish the bhaji with the remaining 10 g butter and half the coriander.

7. 7

   Slit the pav horizontally, spread with the butter and toast on a hot griddle for 1-2 minutes per side; serve with the hot bhaji, raw onion, coriander and lemon wedges.