Pav Bhaji with Buttery Toasted Rolls

Ingredients

• 600 g floury potatoes
• 250 g cauliflower florets
• 400 g tinned chopped tomatoes
• 2 tbsp pav bhaji masala
• 60 g butter
• 8 soft white rolls
• 1 red onion
• 4 clove garlic cloves
• 20 g fresh coriander
• 1 lemon

Method

1. 1

   Peel and cube the potatoes. Boil potatoes and cauliflower together in salted water for 12–15 minutes until very tender. Drain and roughly mash.

2. 2

   Melt half the butter in a large frying pan over medium heat. Finely dice the onion and fry for 5 minutes until soft. Add crushed garlic and cook for 1 minute.

3. 3

   Stir in pav bhaji masala and cook for 30 seconds, then add tinned tomatoes. Simmer for 5 minutes.

4. 4

   Add the mashed vegetables to the pan, mix vigorously and mash everything together. Add a splash of water if needed and season well. Simmer for 5 minutes.

5. 5

   Slice the rolls in half and toast cut-side down in the remaining butter in a separate pan until golden.

6. 6

   Serve the bhaji topped with a small knob of butter, chopped coriander and a squeeze of lemon alongside the buttered rolls and extra sliced raw onion.