An incredibly tasty street food from Mumbai – a friend who worked in the kitchen with us Yamini is from Delhi and always loved this dish and inspired us to do our version – it's a beautiful mashed vegetable curry served traditionally with a soft bread roll on the streets of mumbai. Traditionally a pav bhaji masala mix would be used but we simplified it by using some garam masala.
1large potato – approx 350g
1medium carrot – 100g
100gfresh or thawed frozen peas
1large green bell pepper – 200g
1medium onion or 2 smaller
1.5inchpiece fresh ginger
1x 400g tin chopped tomatoes
1lemon or lime
1Red onion for garnish
15gramsFresh coriander for garnish
2vegan soft bread rolls
Roughly chop all the veg, deseed and chop the bell pepper. Finely chop the onion, garlic ginger and fresh chilli – removing the seeds and pith if you prefer less heat.
In a large saucepan add approx 1.5 litres water, 1 tbsp of the garam masala and 1 tbsp salt (don’t worry we will be draining the veg so much of the salt will go down the drain) and bring to a boil over high heat. Add to the pot the chopped cauliflower, bell pepper, carrots, peas and potato. Reduce heat to medium; simmer, stirring occasionally, until vegetables are very tender, this will take about 10 minutes. Drain and set aside. You can also steam the veg if you prefer. This is a great recipe to use any leftover cooked veg you have in the fridge.
Heat 2 tbsp of oil in a wide non-stick pan over high heat. Add onion, garlic, ginger, cumin seeds and pinch of salt, reduce the heat to medium and cook, stirring occasionally until the onion is translucent, 5 to 7 minutes. Stir in the chopped tomatoes, fresh chile, and around 100ml water, cook stirring occasionally for 3 minutes.
Stir in the tomato paste, red chile powder, turmeric, remaining 1 tablespoon garam masala and salt, cook, stirring constantly until mixture is the consistency of chunky tomato sauce, about 1 minute. Remove from heat. Add the drained cauliflower and potato mixture and in the pan mash well using a potato masher. Put back on the heat and mix well and simmer while you toast your bread.
In a separate pan, heat over medium heat, cut your roll in half and brush with a little oil and toast your bread roll in the hot pan for a few minutes each side until golden brown
Serve with your toasted rolls, finely diced red onion, lime or lemon wedges on the side and freshly chopped coriander.