Pav Bhaji

Preparation

Chop the onions, tomatoes, pepper and coriander into small pieces. Boil the veg and potatoes separately. Once the veggies have boiled, mash it all together. Keep the mashed potatoes separate, making sure its very smooth. Prep all your masalas ready to cook.

Lets make the Bhaji

In a wide deep saucepan, add the butter and melt. Wait till its all melted and add the white onions, cooking till golden brown. Add in the ginger/garlic and chilli paste and cook for a few minutes.

Add the chopped tomatoes and peppers. Cover and cook for 10 minutes on low-medium until all tomatoes have become soft and peppers are mushy. Add water if it becomes too dry.

Add all the spices and squeeze in the juice of half of a lemon. Add Pav Bhaji masala and combine it all. I start with a little bit of the masala and add more if I need to later on. Once the masala has been cooked, add in the mashed veg and potatoes. Now mix all together and use a masher to ensure you have that smooth consistency. Add water if you want it more saucy.

I add food colouring to mine just to get that rich red colour, otherwise the colour of it is normally orangy. I just like mine looking like its from the streets of Mumbai. Feel free to opt out of this step.

Cook for 10 minutes on low heat. Garnish with a knob of butter and lots of coriander.

Butter the buns and toast on a non-stick pan.

Serve with a wedge of lemon and enjoy.