Pav bhaji

Ingredients

• 3 potatoes, boiled
• 1 cup cauliflower florets, boiled
• ½ cup green peas, boiled
• 1 capsicum, finely chopped
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2½ tbsp pav bhaji masala
• 1 tsp Kashmiri chilli powder
• 4 tbsp butter, plus more for the pav
• Salt to taste
• 8 pav
• Chopped onion, coriander and lemon to serve

Method

1. Melt 2 tbsp butter in a wide pan. Fry one onion and the ginger-garlic paste until soft.
2. Add the capsicum and tomatoes and cook until mushy.
3. Add chilli powder and pav bhaji masala and stir for a minute.
4. Add the boiled vegetables and mash everything well with a masher, adding water to get a thick, smooth bhaji. Simmer 10 minutes and finish with the rest of the butter.
5. Slit the pav and toast on a griddle with butter and a pinch of masala.
6. Serve the bhaji topped with butter, raw onion and coriander, with lemon and the hot pav.