Street-Style Pav Bhaji

Steps

1. 1.

   1.

   Boil The Vegetables** Put potatoes, cauliflower, peas, and bell pepper in a pot with water to cover. Bring to a boil and cook until the potatoes mash easily, about 15 minutes. Drain, reserving a cup of cooking water, then mash roughly. Leave some texture.

2. 2.

   Build The Masala Base

   Heat oil and half the butter in a wide pan over medium heat. Add half the chopped onion and cook until soft and lightly golden, about 6 minutes. Stir in garlic and ginger for 1 minute until fragrant.

3. 3.

   Cook Tomatoes And Spices

   Add tomatoes, pav bhaji masala, chili powder, and salt. Cook, stirring often, until the tomatoes break down and the mixture looks thick and oily at the edges, 8 to 10 minutes. If it sticks, splash in a little reserved water.

4. 4.

   Mash Everything Together

   Tip in the mashed vegetables. Mix well, then mash firmly in the pan for 3 to 4 minutes, adding reserved water a little at a time until the bhaji is soft and scoopable, like thick porridge. Taste and add salt if needed.

5. 5.

   Finish With Butter

   Stir in the remaining butter and most of the cilantro. Keep on low heat while you toast the pav.

6. 6.

   Toast The Pav

   Split the buns. Smear a little butter on the cut sides and toast in a dry pan or on a griddle until golden. Serve bhaji hot with pav, raw onion, lemon wedges, and leftover cilantro.