Mumbai Butter Vegetable Mash with Toasted Buns

What you need

• 3 medium potatoes, about 450 g (1 lb), peeled and cubed
• 150 g (1 1/2 cups) cauliflower florets
• 100 g (3/4 cup) green peas, fresh or frozen
• 100 g (7 tbsp) butter, divided, plus extra for serving
• 2 onions, finely chopped, plus 1 extra chopped onion to serve
• 1 green bell pepper, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 4 ripe tomatoes, about 400 g (14 oz), finely chopped
• 1 1/2 tsp Kashmiri chili powder
• 1/4 tsp ground turmeric
• 2 1/2 tbsp pav bhaji masala, or garam masala with a pinch of dried mango powder
• 1 tsp salt, or to taste
• 1 handful fresh coriander, chopped
• 1 lemon, half juiced, half cut into wedges
• 8 pav buns, soft white dinner rolls

Method

Restated from the original video

1. 1

   Boil the potatoes, cauliflower and peas in salted water until very soft, 12-15 min. Drain, keeping a mug of the water, and mash roughly.

2. 2

   Melt 60 g of the butter in a wide heavy pan over medium heat. Add the onions and cook until soft and light golden, 6-8 min.

3. 3

   Stir in the ginger-garlic paste and chilies and cook until the raw smell fades, 1 min.

4. 4

   Add the bell pepper and cook until softened, 3 min.

5. 5

   Add the tomatoes and cook, mashing them with the back of a spoon, until they collapse into a thick paste and butter shines at the edges, 6-8 min.

6. 6

   Sprinkle in the chili powder, turmeric, 2 tbsp of the pav bhaji masala and the salt, and stir for 1 min.

7. 7

   Tip in the mashed vegetables with a splash of the reserved water. Mash everything together hard in the pan until mostly smooth.

8. 8

   Simmer, stirring and mashing often, until thick and spoonable, 8-10 min. Add more water if it catches.

9. 9

   Stir in half the coriander and the lemon juice, taste for salt, and top with a knob of the extra butter.

10. 10

    Slit the pav sideways without cutting through. Melt the rest of the butter on a griddle or frying pan with the remaining masala.

11. 11

    Toast the pav, cut sides down, pressing gently, until golden, about 1 min per side.

12. 12

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

Imported from ruchiskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.