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Pao bhaji, Mumbai’s quintessential street food
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 by Anjum Anand
One of Mumbai's most loved regional dishes, it translates as six vegetables and a couple of rolls
Serves 4
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 Ingredients
1 tbsp vegetable oil
3 tbsp butter
1 small-medium onion, finely chopped
1 rounded tsp garlic paste
½ tsp ginger paste
2 tsp pao bhaji masala
½ tsp turmeric powder
1 tsp coriander powder
Salt to taste
½ pepper, finely chopped
2 medium tomatoes, ground
2 tbsp tomato purée
2 medium potatoes
150g cauliflower florets
1 large handful of frozen peas, defrosted
½ tsp garam masala
2 tbsp lemon juice or to taste
Handful of chopped coriander, leaves and stalks
4–6 soft white bread rolls, such as baps or hamburger rolls to serve
Method
1. Boil, steam or microwave the potatoes and cauliflower until tender and roughly mash.
2. Heat the oil and 1 tbsp butter in a large non-stick frying pan and gently fry the onion until golden, about 8–10 minutes.
3. Add the ginger and garlic pastes and cook for another 30–40 seconds or until the garlic no longer smells raw.
4. Stir in a splash of water along with all spices, season and cook for 1 minute.
5. Add the tomatoes and purée, cook for 8 minutes and stir in the pepper.
6. Cook, stirring for 5 minutes adding a good splash of hot water. Add the mashed vegetables and 250ml hot water from the kettle.
7. Bring to a boil and then simmer for 5–7 minutes mashing the vegetables with the back of a stirring spoon so it is one glorious amalgamated mass.
8. Add the peas and remaining butter. Cook for a few more minutes. The dish should be thick and sloppy, add enough water to slacken the mixture. Taste and adjust seasoning.
9. Stir in the lemon juice and garam masala. Garnish with the fresh coriander and cook for another minute.
10. Halve the rolls and lightly toast the cut side. Spread with butter (traditional but not necessary) and serve alongside the vegetables with some wedges of lemon.
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