Pav Bhaji

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Boil potatoes, cauliflower and peas until tender. Start timing only after the liquid returns to a steady boil; check after 7 minutes and continue only until the stated texture is reached.

3. 3

   Cook onion and pepper in butter, then add tomatoes and pav bhaji masala. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add the vegetables and mash while simmering with a little water. Keep only small bubbles breaking the surface and begin checking after 26 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Cook until cohesive, then finish with more butter and lemon.

6. 6

   Toast split rolls on the same pan and serve with onion.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.