Pav Bhaji (Mashed Vegetable Curry With Buns)

Preparation

1. Step 1

   Prepare the pav bhaji masala (skip this step if using store-bought): Heat a small pan over medium-low and add the coriander and cumin seeds. Swirl the pan until fragrant,1 to 2 minutes. Add the cloves, Kashmiri chiles, cardamom, cinnamon and fennel seeds, and toss frequently until fragrant, about 3 minutes. Transfer to a plate and cool to room temperature. In a spice grinder or small food processor, grind the cooled spices with the amchur, kala namak, sea salt and turmeric until pulverized.

2. Step 2

   Start the bhaji: Place the potatoes, cauliflower and carrot (if using) in a medium saucepan. Add enough water to cover by about 2 inches and season with salt. Partially cover and bring to a boil on high. Reduce to medium-low and cook, partially covered, for 5 minutes. Add the peas and keep cooking, still partially covered, until all the vegetables are fork-tender, about 10 minutes. (They should be easily mashable.) Drain, return to the pot and mash using a potato masher just until you have a mash with small chunks of vegetables.

3. Step 3

   Fill a kettle or small saucepan with 3 cups of water; bring to a boil and keep at a simmer. In a large pan, heat 1 tablespoon of the butter with the oil over medium until melted. Add the cumin seeds and stir frequently until fragrant, 1 minute. Add the onion and stir occasionally until softened, about 5 minutes. Reduce to medium-low and add the garlic, ginger and green chile to taste. Cook, stirring frequently, until fragrant, about 3 minutes.

4. Step 4

   Increase the heat to medium, add the bell pepper and tomatoes, season with ½ teaspoon salt, and cook, stirring frequently, until starting to soften, about 3 minutes. Stir in the mashed vegetables, beet (if using), half of the chopped cilantro, 2 tablespoons of the pav bhaji masala, plus the Kashmiri chile powder, kasoori methi and turmeric. Season with 1 teaspoon salt.

5. Step 5

   Add about ½ cup of the boiled water and the remaining 2 tablespoons butter and mash to combine. Gradually stir in another 1½ cups boiled water, ½ cup at a time. Cook, stirring occasionally, for about 15 minutes, until the mixture is saucy but thick enough to scoop up with bread. (If too thick, adjust with more boiled water.) Taste and season with more Kashmiri chile powder, pav bhaji masala and salt as needed. Remove from heat.

6. Step 6

   Prepare the buns: In a medium pan, melt 2 tablespoons butter over medium and sprinkle with 1 teaspoon pav bhaji masala and a little chopped cilantro. Place 4 bun halves, cut sides down, on the butter mixture, move them around with your hand to absorb the butter, and toast for about 1 minute. Flip, and toast the top side for about 30 seconds more. Repeat with remaining buns, adding more butter and masala as needed.

7. Step 7

   Squeeze a little lemon juice over the bhaji and serve topped with thin slices of butter and chopped cilantro to taste. Serve with the buns, chopped red onion and more lemon wedges alongside.