Step 1: Boil the Vegetables

Add water to a pot and bring it to a boil. Add 1 tablespoon of salt and 1 tablespoon of garam masala to the boiling water. Carefully add the chopped potatoes, bell peppers, carrots, and cauliflower (approximately 800g - 1kg total) to the pot. Cover with a lid and boil for about 10 minutes until the vegetables are tender.

Step 2: Sauté Aromatics

While the vegetables are boiling, heat 1.5 tablespoons of olive oil in a large pan. Add 1 tablespoon of cumin seeds and let them start to pop and fry. Add 1 diced white onion and 1/2 thumb-sized piece of diced ginger. Add a pinch of salt and sauté until the onion becomes translucent. Then, add 4 cloves of diced garlic and continue to cook until the onions start to char slightly around the edges and the garlic turns golden.

Step 3: Build the Sauce Base

Pour in one 400ml can of chopped tomatoes. Rinse the can with 100ml of water and add to the pan. Add 1/2 diced red chili (or more/less to taste). Stir well, incorporating any bits stuck to the bottom of the pan. Cook for 3-4 minutes.

Step 4: Add Spices and Tomato Puree

Add 1 tablespoon of garam masala, 1 teaspoon of chili powder, 1 teaspoon of ground turmeric, and 1 teaspoon of salt. Stir to combine. Add 4 tablespoons of tomato puree (tomato concentrate) and mix thoroughly. Continue to cook for 3-4 minutes until all spices and tomato paste are well incorporated.

Step 5: Combine and Mash Vegetables

Turn the heat of the sauce down to low. Drain the boiled vegetables and add them directly into the sauce pan. Add 150g (1 cup) of peas. Using a potato masher, mash the vegetables into the sauce until they release their starch and thicken the sauce to a desired consistency. Keep the Pav Bhaji on low heat while preparing the bread.

Step 6: Toast the Bread

Heat a griddle pan (or a regular pan). Take 4 vegan brioche buns (or chapatis), slice them in half, and brush the inside with 1 tablespoon of oil. Place the oiled side down on the hot pan and toast until golden brown with nice char lines. Flip and toast the other side if desired.

Step 7: Serve Pav Bhaji

Scoop a generous portion of the hot Pav Bhaji into a serving bowl. Place a small pat of vegan butter on top, allowing it to melt into the hot dish. Garnish with diced red onion, fresh coriander, and a squeeze of fresh lime juice from the wedges. Serve immediately with the toasted brioche buns or chapatis.

• Chop all vegetables to a similar size for even cooking.

• Adjust the amount of red chili to suit your spice preference.

• Mashing the vegetables helps release their starch, thickening the sauce naturally.

• Season the dish to your own taste throughout the cooking process.

• For a spicier dish, add more red chili or chili powder.

• For a milder dish, reduce or omit the red chili and chili powder.