This has always been a favourite of all the kids in our family and probably also all the moms because it is easy to sneak all sorts of vegetables into it. The vegetables get mashed, so no one knows what they are.
1 teaspoon safflower or other neutral oil or vegan butter 3/4 cup chopped red or white onion (1/2 medium onion) 1 1/2 to 2 tablespoons Pav Bhaji Masala 1/2 teaspoon Garam Masala 3 medium tomatoes, chopped (2 1/4 cups) 6 cloves garlic 1 (1-inch) knob of ginger 2 1/2 cups chopped potatoes 1 1/2 cups cauliflower florets 1/2 cup chopped bell pepper 1/2 cup chopped green beans, peas, or other vegetables 1 to 1 1/4 teaspoon salt 1/4 teaspoon Indian black salt (optional) 1/4 teaspoon turmeric 1 1/2 cups water 1 teaspoon vegan butter or organic canola oil 1/2 cup fresh or frozen green peas, thawed if frozen Cilantro, lemon juice, chopped onion, for garnish Dinner rolls and vegan butter, to serve.
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the Pav Bhaji Masala and Garam Masala and mix well. Cook for 30 seconds. 2. Blend the tomatoes with the garlic and ginger into a smooth puree. Add the puree to the skillet. Cook until the puree thickens a bit, 6 to 7 minutes. 3. Add the potatoes, cauliflower, peppers, green beans, salt, Indian black salt, turmeric, and water. Mix well, cover, and cook for 25 minutes. 4. Mash the vegetables and mix with the sauce using a potato masher. Reduce heat to low. Taste, and adjust salt and spice. Add the vegan butter and peas and mix in. Partially cover, and cook for another 15 to 20 minutes or until the vegetables are very tender. Serve hot, garnished with onion, cilantro, and lemon juice, with toasted and buttered dinner rolls.