Ingredients

• potatoes - 4-5 medium
• tomatoes - 4-5 roma or vine ripe
• onions - 2 medium
• cauliflower - 1 small head
• peas - 1 cup
• green bell pepper - 1
• carrot - 1
• dinner rolls/dollar rolls - 4 per person or more
• Butter - 2 sticks or more OR 150 g
• salt to taste
• 1-2 Tbsp oil
• 1 Tbsp fresh grated ginger and garlic
• 1-2 cups tomato puree or tomato sauce
• 2-3 Tbsp Badshah Pav Bhaji Masala
Garnish -
• finely chopped cilantro
• Lemon wedges
• finely chopped onion
Optional Dry spice Mix -
• 1 Tbsp dhania seed or coariander seed
• 1 Tbsp jeera seed or cumin seeds
• 1 Tbsp amchur powder or dry mango powder
• 1 tsp sunth or dry ginger powder
• 1 tsp fennel seeds or saunf
• 2 large black cardamom
• 1 inch cinnamon
• 10 cloves
• 2 tsp black peppercorns
• 1/4 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 2 star anise

Method

1. For the dry spice mix - Lightly roast the seeds without burning. Cool and powder in a spice grinder. Add the remaining powders and mix well. Transfer to an air tight jar.
2. This homemade blend is cayenne or mirchi free and salt free, and lets you add the spice level without increasing the heat or making the dish too salty.
3. Boil the potatoes, peel, mash and set aside.
4. Chop onions and tomatoes. Chop the cauliflower florets in a food processor until they are almost a fine powder, or grate them. Thaw the peas and puree them in the food processor.
5. Grate the carrot. Chop the green pepper also in the food processor. Set these aside seperately.
6. Heat oil in a heavy bottomed skillet. Use veg or canola oil.
7. Add the chopped onions and saute them until soft. Add the ginger and garlic. Make sure it does not burn or stick.
8. Add the chopped tomatoes and keep frying until the oil leaves the sides.
9. Seasoning method - This dish has a lot of layers, and a Big yield. So I always season in layers or 'as I go'. I add a little salt and the Pav Bhaji Masala after every vegetable I add. This makes sure that the veggies cook in the spices and take on an intense flavor.
10. generally my quick method for this is to pressure cook all veggies together, and then dump them in the onion tomato masala we fried earlier. But as I said, this time I am following the street method, and the slightly slower method. It makes a HUGE difference taste wise.
11. Add carrots to the onion tomato mixture in the wok. Season with a little salt and pav bhaji masala. Add a dab of butter.
12. Fry the carrots for a few minutes until they soften. Use a masher to mash everything together. Add the grated cauliflower.
13. Repeat above steps. Add seasonings and butter. Let it cook until the cauliflower gets incorporated into the whole mixture. Keep mashing periodically.
14. Add the green peas and green pepper now. Again add seasonings and butter. Mix well and stir together. Mash periodically.
15. Add the mashed potaotes now. Use the masher to mix it all together. Check seasonings. Add some more butter.
16. Add the tomato sauce or tomato puree. Check all seasonings and add enough salt, cayenne and spice mix to your taste.
17. Heat some butter in a pan. Lightly toast the dinner rolls or bread in the pan in the butter.
18. To serve - Dish up the bhaji or vegetable in a bowl. Squeeze some fresh lemon juice on top. Add chopped onions and cilantro. Dig in!!