Mumbai Tawa Pav Bhaji

Ingredients

• 500 g potatoes, peeled and cut into 3 cm cubes
• 150 g cauliflower florets
• 100 g green peas
• 100 g green capsicum, finely chopped
• 200 g red onion, finely chopped and divided
• 400 g ripe tomatoes, finely chopped
• 15 g ginger-garlic paste
• 1 green chilli, finely chopped
• 45 g unsalted butter, divided
• 15 ml neutral oil
• 7 g fine salt
• 300 ml water
• 8 ladi pav
• 1 lemon, cut into wedges
• 15 g fresh coriander leaves, finely chopped
• 20 g (about 2 tbsp) Mumbai Tawa Pav Bhaji Masala

Instructions

1. 1Boil or pressure-cook the potatoes, cauliflower and green peas with 200 ml of the water until completely tender. Reserve the cooking liquid and mash the vegetables roughly.
2. 1Heat 15 g butter with the oil on a wide heavy tawa or pan. Add 150 g of the onion and cook over medium heat until translucent, without browning deeply.
3. 2Add the ginger-garlic paste and green chilli; cook for 45 seconds. Add the capsicum and cook for 2 minutes so it softens but keeps its fresh aroma.
4. 3Add the tomatoes and salt. Cook and mash for 8 to 10 minutes until pulpy and glossy.
5. 4Add the Mumbai Tawa Pav Bhaji Masala and cook for 30 seconds. Add the mashed vegetables, their reserved liquid and the remaining water; mash and fold continuously until smooth but still visibly fibrous.
6. 5Simmer for 8 to 10 minutes, adding a splash of water only if the bhaji becomes stiff. Fold in 15 g butter, half the coriander and juice from half the lemon. Taste only now, then adjust salt if needed.
7. 6Split the pav without cutting all the way through. Melt the remaining 15 g butter on the tawa and toast the pav cut-side down until crisp-edged and golden while the centres stay soft.
8. 7Serve the bhaji hot with the toasted pav, remaining chopped onion, remaining coriander and lemon wedges.