Serves 5
1 large carrot
A pack of shelled peas (the small pack you get from waitrose or marks)
2 medium sized potatoes
A small can of sweetcorn
2 packs of butter!
2" x 2" Cinnamon sticks (you can substitute cinnamon and cloves for
garam masala if you don't have them)
5 cloves
2 cloves chopped garlic
Onions
Green chillies
Ginger
Bread rolls
Fresh lemons
Cumin
Finely chopped tin tomatoes (half a small can)
Peel the carrots, cauliflower and potatoes and put them on to boil.
In the meantime melt about a third of a pack of butter into a pan.
When butter is hot add a sprinkling of the cumin cinnamon sticks and cloves and once these
have fried a bit add the garlic.
Leave for about 30 seconds and then add the corn and peas and keep stirring it in.
After a couple of minutes add the tomatoes, half a teaspoon of turmeric and one teaspoon of dhana
jeera and salt to taste. Remember the butter will be salted!
The veg that is boiling will take different times to boil so you can either boil it in advance or add it into your mixture as and when it is ready and use a masher to mash it in to your mixture.
Keep adding butter to maintain a buttery consistency and once all the veg is in keep stirring for about 7 mins. You can't overcook pau bhaji and the longer it cooks for the better as the spices will blend.
Slice the bread rolls and heat them on a bed of butter in a frying pan until they are golden brown. Serve it with raw chopped onions and a wedge of lemon.
