Mumbai-Style Pav Bhaji

Prepare all vegetables. Use a chef knife and cutting board to peel and roughly chop the potatoes and carrots. Cut the cauliflower into small florets. Finely chop the onions, tomatoes, and bell pepper, keeping them in separate piles.

Place the potatoes, cauliflower, carrots, and green peas into a pressure cooker or large pot. Add the water and a pinch of salt. Cook until the vegetables are completely tender and yield easily to pressure, reaching approximately 100°C/212°F internally.

Once cooked, retain the boiling liquid in the pot. Use a potato masher to thoroughly crush the boiled vegetables in their own liquid until it forms a chunky but cohesive puree.

Place a large wide pan or skillet over medium-high heat. Add the neutral oil followed by 40g of butter. Using oil prevents the butter from burning as it melts.

Add the finely chopped red onions to the pan. Sauté with a spatula until translucent and just beginning to turn golden. Add the ginger paste and garlic paste, cooking until the raw garlic aroma dissipates.

Stir in the chopped green bell pepper and cook until slightly softened. Then add the chopped tomatoes and the remaining salt. Cook down until the tomatoes break down entirely and the mixture forms a thick paste, releasing oil at the edges.

Lower the heat. Add the pav bhaji masala, Kashmiri red chili powder, and turmeric powder to the tomato base. Toast the spices for a minute to bloom their flavors.

Pour the mashed boiled vegetable mixture (along with any residual water) into the spiced tomato base. Stir vigorously with the spatula to combine everything evenly.

Simmer the mixture over medium-low heat. Continue to work the potato masher directly in the pan, crushing the newly added tomatoes and bell peppers into the mash. The consistency should be thick and easily scoopable with bread, but not dry. Add a splash of hot water if it is too stiff.

Turn off the heat. Stir in half of the freshly chopped coriander and the juice of half a lemon. Taste and adjust salt or lemon if necessary.

Slit the bread rolls horizontally, leaving them attached at one side. Heat the pan over medium heat, melt 60g of butter, and lightly sprinkle a pinch of pav bhaji masala into the butter. Place the rolls open-side down to toast until golden and crisp, reaching roughly 160°C/320°F pan surface temperature.

Portion the hot bhaji into serving plates or wide bowls. Top each serving with a pat of butter, remaining fresh coriander, and a sprinkle of diced red onions. Serve immediately alongside the toasted rolls and lemon wedges.