Bhaji Sliders 

Preparation

1. Step 1

   Heat ghee in a medium pot (about 10 inches in diameter) on high. Add cumin seeds and cook for 30 seconds until they darken and start to sputter. Add the ginger and garlic along with half of the onion. Cook, stirring occasionally, until onion is translucent, about 7 minutes.

2. Step 2

   Reduce heat to medium and add 4 tablespoons of the butter followed by the tomato paste, coriander, ground cumin, chile powder, turmeric, green chiles and 1 tablespoon salt. Cook, stirring often to ensure spices don’t stick and burn, until mixture is slightly darkened, about 1 minute.

3. Step 3

   Add potato, cauliflower and peas. Increase heat to high and stir in 1½ cups of water. When the mixture starts bubbling, decrease heat to medium, cover, and cook until potato is falling apart and cauliflower is tender, about 18 minutes. Uncover, Increase heat to high and continue cooking until most of the liquid has evaporated. Stir frequently and aggressively for about 5 minutes so that all the vegetables get smashed together. The mixture should be semi-solid, malleable and sticky. Remove from heat, add lime juice and mash to combine. Season with salt.

4. Step 4

   Toast the buns and spread the remaining ½ tablespoon butter on the interiors.

5. Step 5

   Assemble the sliders by scooping the bhaji onto the bottom of each bun. Top with the remaining onion, the garam masala and chopped cilantro. Serve with lime wedges.