Pav Bhaji

• 3 yukon gold potatoes, peeled and cubed
• 1 cupcauliflower, small florets
• 1 carrot, chopped
• 1/2 cuppeas
• 3 tbspbutter, divided
• 1 yellow onion, finely chopped
• 1 tbspginger, grated
• 4 clovesgarlic, minced
• 3 tomatoes, chopped
• 2 tbsppav bhaji masala
• 1 tspred chili powder
• 1 tspsalt
• 8 dinner rolls, split
• 1 lemon, cut in wedges
• 1/4 cupfresh cilantro, chopped
• 1/2 red onion, finely chopped

quantities scale with servings

Method

1. 1

   Boil potato, cauliflower, carrot, and peas in water 15 min until very soft. Drain.

2. 2

   Melt 2 tbsp butter in a wide pan. Cook onion 6-7 min until golden, then ginger and garlic 1 min.

3. 3

   Add tomato, pav bhaji masala, chili powder, and salt. Cook 8 min until the tomatoes break down.

4. 4

   Add the vegetables and mash with a potato masher. Add 1 cup water and simmer 10 min, mashing until thick and smooth.

5. 5

   Toast the rolls cut-side down in remaining butter 1-2 min until golden.

6. 6

   Top the bhaji with cilantro and a dab of butter. Serve with rolls, raw onion, and lemon.