Pav Bhaji

Boil the potatoes, cauliflower, and green peas until completely tender. Mash the potatoes and cauliflower together roughly — some texture is fine at this stage.

Heat 50 g butter in a large, wide pan or tawa over medium-high heat. Add the finely chopped onions and cook for 7–8 minutes, stirring frequently, until deep golden brown.

Add the ginger-garlic paste and green chillies. Sauté for 2 minutes until the raw smell disappears.

Add the chopped tomatoes and cook for 6–7 minutes, mashing them continuously with a potato masher or the back of a spoon, until they completely break down and the butter begins to separate.

Add the chopped green bell pepper and cook for 3 minutes until softened.

Add pav bhaji masala, red chilli powder, and turmeric powder. Stir well and cook the spices for 2 minutes.

Add the mashed potatoes, cauliflower, and green peas to the pan. Mix everything together and mash vigorously with a potato masher until the bhaji is smooth with minimal lumps.

Add salt and a splash of water if the bhaji is too thick. Simmer on medium heat for 5–7 minutes, stirring and mashing continuously, until the bhaji is thick, glossy, and the butter floats on top.

Add lemon juice and half the coriander leaves. Stir well. The bhaji should be thick enough to hold its shape on a plate.

To serve: slice the pav rolls in half and toast them on a hot tawa with butter until golden and crisp. Serve the bhaji topped with a knob of butter, remaining coriander, and chopped onion alongside the toasted pav.