Pav Bhaji

Ingredients:

200 gms potatoes
100 gms peas
200 gms onions
100 gms tomatoes
100 gms cauliflower
2 cloves garlic
1 lemon
Pav (Buns, but they should NOT be sweet)
2 tbsp oil
coriander for garnish (optional)

Spices for tempering:
1 tsp cumin seeds
a pinch asafetida (commonly known as hing)
1/3 tsp turmeric powder
1/2 tsp ginger paste

Spices for flavouring:
1 tbsp cumin powder
1/2 tbsp coriander powder
1 tbsp Kashmiri chilli powder (or 1 tsp if it's any other chilli powder)
1/2 tbsp Pav Bhaji Masala (Everst is the best brand to use. Badshah is good as well. But, I'd discourage anyone to use others, especially, Schwartz)
1/2 tbsp Garam Masala (Badshah Rajwadi is the best here. Or Everest. Same applies for the rest)
1 tbsp Chaat Masala
1/2 tsp Kasuri Methi (optional)

Method:

• Wash all the vegetables thoroughly. Boil the potatoes and peas. Peel the potatoes and mash them together roughly.
• Chop all the other vegetables finely.
• Heat the oil. Once the oil is warm enough, add all the spices for tempering. 
• Add the garlic and the onions. Cook until the onions turn translucent.
• Add the tomatoes and cook for one more minute.
• Add the potatoes, peas and cauliflower. Stir well.
• Add 2 cups of water and using a potato masher, mix all the ingredients and mash them on the heat. Let it cook for 2-3 minutes.
• Add all the spices for flavouring.
• Again, using the masher, mix everything well and keep stirring.
• Cook until almost all the water has evaporated. The Bhaji should be of a thick, flowing consistency.
• Garnish with coriander leaves and finely chopped raw onions (optional). Serve hot with pav, a wedge of lemon and a spoonful of butter melting away in the hot Bhaji!