Pav Bhaji from New Indian Basics

1. FOR THE BHAJI: In a large pot, combine the potatoes, cauliflower, beans, red peppers, water, and 1 teaspoon of salt. Be sure there is enough water to cover the vegetables, adding more if necessary. Cook on medium-high heat for 25 minutes or until very soft. Drain any excess water.

2. In a medium tawa, wok, or non-stick pan on medium-high heat, melt the butter. Add the onions and fry until softened and light golden brown, 5 to 10 minutes. Reduce the heat to medium and add the fresh tomatoes and crushed tomatoes and stir.

3. Sprinkle in ARVINDA’S CURRY MASALA, ARVINDA’S GARAM MASALA, and remaining 1 teaspoon salt. Stir to combine. Mix well and cook for a couple of minutes.

4. Add the cooked vegetables and, using a potato masher or flat utensil, mash the vegetables until smooth. Cook for 10 minutes, until all the ingredients are combined. Add a little water if necessary to make a soft vegetable curry (bhaji). The bhaji shouldn’t be too watery or runny, but neither should it be overly thick and dry. Add salt to taste.

5. FOR THE PAVS: Slice the buns (pavs) in half, leaving one edge attached. Apply a generous amount of butter on each and toast in a frying pan until they are crisp and golden brown.

6. To serve, spoon hot bhaji into individual bowls. Serve with a toasted pav on the side. Add a pat of butter as a garnish on top, red onions and cilantro to taste, and a lemon wedge on the side. Add a squeeze of lemon to every bite.

7. NOTE: Pav bhaji is meant to be eaten with your hands! Break off a piece of the pav and dip it into the bhaji and pop it into your mouth! Choose a pillowy, soft bun or dinner roll to serve with this delicious curry.