Mumbai Tawa Pav Bhaji

Boil 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.

Heat 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.

Add 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.

Add the tomatoes and salt. Cook and mash for 8 to 10 minutes until pulpy and glossy.

Add 20 g of 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.

Simmer 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.

Split 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.

Serve the bhaji hot with the toasted pav, remaining chopped onion, remaining coriander and lemon wedges.