Pav bhaji vegetable mash and rolls

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 300 g potatoes, 100 g cauliflower and 75 g carrot
• 75 g peas
• Enough water to cook the vegetables
• 125 g chopped onion and 125 g chopped tomatoes
• 1/2 cup chopped bell pepper
• 1 tbsp ginger-garlic paste
• 1 green chilli, optional
• 1 tbsp oil and 4 tbsp butter, divided
• 1 tsp Kashmiri chilli powder and 1/4 tsp turmeric
• 1 1/2 tbsp pav bhaji masala, plus 1/2 tsp for the bread
• 3/4 tbsp dried fenugreek leaves and 1 tsp salt, adjustable
• 8 pav rolls, 1 lemon, 2 tbsp coriander and chopped raw onion to serve

Step-by-step method

1. Cut vegetables and boil potatoes, cauliflower, carrot and peas until soft. Drain, reserving some water, and mash.
2. Heat oil and 1 tbsp butter; cook onion until translucent. Add ginger-garlic paste and chilli.
3. Add pepper and fry for 3–4 minutes; add tomatoes and salt and cook until soft.
4. Stir in chilli powder, turmeric and pav bhaji masala; cook for 2 minutes. Fold in mashed vegetables.
5. Add reserved water gradually to make a thick but flowing mash; simmer for 3–5 minutes and add fenugreek leaves.
6. Split rolls and toast their cut sides in a pan with 1 tbsp butter and the reserved half-teaspoon of masala.
7. Serve bhaji with remaining butter, coriander, raw onion and lemon alongside the warm rolls.