Pav Bhaji

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• Step 1

  To make the bhaji, heat
  the oil and butter in a wide
  saucepan over medium heat.
  Add the onion and cook
  for about 5 minutes, until it
  begins to soften. Stir in the
  tomatoes, grated cauliflower,
  green pepper and 250ml
  (8fl oz) of the measured water.
  Bring to a boil, then cover
  the pan with a lid and cook
  for 20 minutes, until the
  vegetables are cooked.
  Stir the salt and Pav Bhaji
  Masala into the pan and
  cook for 2 minutes, until
  well combined. Now stir in
  the grated potatoes and the
  remaining 350ml (12fl oz)
  measured water and cook
  for 10–12 minutes, until
  everything is cooked through.

• Step 2

  Use a potato masher to mash
  the whole mixture while it is
  still in the pan, then cook for
  a final 2 minutes. Sprinkle over
  the coriander and as much
  extra butter as you would like
  and keep hot.
  To serve, melt 1 tablespoon
  of the butter in a frying pan
  over medium heat. Put the
  2 halves of 1 bread roll into
  the pan. Cook for 1 minute
  on each side, then remove
  from the pan. Repeat with the
  remaining rolls and butter.
  Serve the rolls with the
  piping-hot bhaji and lime
  wedges for squeezing over.

• Step 3

  PAV BHAJI MASALA

  This spice blend is the key to producing great Pav Bhaji
  (see page 130) of distinct flavour. It combines some of the basic
  spices used in Indian cookery, but it’s the specific quantities
  of these spices that make it so different to other masalas.
  Try it in other dishes using lentils and meat, too.

  2 tablespoons coriander seeds
  1 tablespoon fennel seeds
  2 teaspoons cumin seeds
  1/2 teaspoon black peppercorns
  4 dried red chillies
  seeds from 4 green cardamom pods
  2 cloves
  1 cinnamon stick
  1 whole mace
  1 teaspoon ground turmeric
  1 teaspoon mango powder
  (amchur)

  Heat a dry frying pan over
  low heat. Add the coriander,
  fennel and cumin seeds along
  with the peppercorns, chillies,
  cardamom seeds, cloves,
  cinnamon and mace and toast
  for a few minutes, stirring
  occasionally, until the spices
  begin to change colour.
  Take the frying pan off the
  heat. Stir in the turmeric and
  mango powder, mix well and
  leave to cool.
  Transfer the mixture to a
  spice grinder and process
  the mixture to a fine powder.
  Transfer the spice blend to a
  clean, dry jar and store in a
  cool, dark place. Use within
  6 months.

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