Mumbai-Style Pav Bhaji

Put the potatoes and cauliflower into a pot, pour in 500 ml of water, season with salt to taste and cook after boiling for 18–20 minutes, until the vegetables are easily pierced with a fork. Add the green peas for the last 2 minutes. Do not discard the cooking water.

Heat the oil in a wide, heavy-bottomed pan over medium heat. Add the finely chopped onion and cook for 4–5 minutes until translucent.

Add the grated ginger, minced garlic and green bell pepper; cook for 2 minutes. Stir in the chopped tomatoes and cook for 7–8 minutes, until they break down into a thick, soft base.

Add the pav bhaji masala, ground red chili and turmeric, stir and cook for 1–2 minutes to let the spices release their aroma.

Transfer the boiled potatoes, cauliflower and peas into the pan. Mash everything right in the pan with a potato masher, leaving some small chunks for texture. Pour in 100 ml of the reserved vegetable water, stir and simmer covered over low heat for 10 minutes; add a little more water if needed, so the consistency stays thick but easily scoops with a spoon.

Stir in 30 g of butter and fresh cilantro, then remove the pan from the heat. Taste and add more salt if needed.

Slice the pav buns lengthwise, brush with the remaining butter and toast cut-side down on a hot pan for about 1 minute per side. Serve the hot bhaji with the pav, chopped onion and lemon wedges.