Pav Bhaji

Method

1. Put 150 g of cubed potato, 50 g of cauliflower florets and 30 g of green peas into a small pan, cover with water, add a pinch of salt and boil for 12 minutes until a knife slides through the potato with no resistance. Drain, keeping a little of the cooking water, and mash coarsely with the back of a spoon.
2. Melt 10 g of the butter in a wide, heavy frying pan or tawa over medium heat. Add 50 g of finely chopped onion and fry 4 minutes until soft and pale gold, then stir in 1 tsp of ginger-garlic paste and cook 30 seconds until the raw smell goes.
3. Add 30 g of chopped capsicum and fry 2 minutes, then tip in 100 g of chopped tomato with 1.5 tsp of pav bhaji masala, 0.5 tsp of Kashmiri chilli powder and 0.25 tsp of turmeric. Cook 6 minutes over medium heat, pressing the tomato with a masher, until the mixture is a dark pulpy paste and butter beads at the edges.