Pav Bhaji

Method

1. 1

   Boil the vegetables

   Put the potatoes, cauliflower and carrots in a saucepan with enough water to cover. Bring to the boil over high heat, then simmer over medium heat for 15 to 18 minutes until very soft and easily pierced with a knife.

2. 2

   Add the peas

   Add the peas for the final 2 minutes. Drain well, reserving 150 ml cooking water.

3. 3

   Mash the vegetables

   Mash the drained vegetables in the pan over low heat for 2 minutes, adding a little reserved water as needed, until mostly smooth with a few small pieces. Set aside.

4. 4

   Cook the onions

   Heat the oil and 50 g butter in a large frying pan over medium heat. Add the onions and cook for 8 minutes, stirring often, until soft and golden.

5. 5

   Soften the pepper

   Add the green pepper and garlic; cook for 3 minutes until softened and fragrant.

6. 6

   Fry the spices

   Stir in the pav bhaji masala, cumin and salt. Cook over medium-low heat for 30 seconds, stirring constantly, until aromatic.

7. 7

   Cook the tomatoes

   Add the tomatoes and tomato purée. Cook over medium heat for 8 minutes, stirring occasionally, until thick and glossy.

8. 8

   Simmer the bhaji

   Stir in the mashed vegetables and simmer over low heat for 8 minutes, adding reserved cooking water a splash at a time until the bhaji is thick but spoonable.

9. 9

   Finish the bhaji

   Mash and stir firmly for 1 minute, then fold in half the coriander.

10. 10

    Toast the rolls

    Halve the rolls. Melt 30 g butter in a clean frying pan over medium heat and toast the rolls cut-side down in batches for 1 to 2 minutes, until golden and crisp. Add more butter as needed.

11. 11

    Add the butter

    Stir the remaining 20 g butter into the hot bhaji over low heat for 1 minute, until melted.

12. 12

    Serve

    Spoon the bhaji into bowls, scatter over the remaining coriander and serve with the toasted rolls and lemon wedges.

Tips

• Keep the garlic and spices moving in the pan so they do not catch.
• Add the reserved cooking water a splash at a time; you may not need all of it.
• Toast the rolls in batches so each cut side has room to turn golden.

Swaps

• Use chopped fresh tomatoes in place of the tinned tomatoes, keeping the quantity the same.
• Use parsley instead of coriander if you prefer.
• Use split burger buns or another soft white bread roll in place of the rolls.

Storing

Refrigerate leftover bhaji in a covered container for up to 3 days and reheat gently with a splash of water; toast fresh rolls to serve.