Pav Bhaji

Pasos

1. Make the spice blend: in a dry skillet over medium heat, toast 2 teaspoons of cumin seeds, 2 teaspoons of coriander seeds, 1 teaspoon of fennel seeds, 1/2 teaspoon of black peppercorns, the broken cinnamon stick, the 3 cloves, and the seeds from the black cardamom pod for 2 minutes, stirring, until the cumin darkens a shade and smells toasted. Let cool for 2 minutes, then grind finely in a spice grinder with 2 teaspoons of Kashmiri chili powder, 1 teaspoon of amchur, and 1/2 teaspoon of turmeric.
2. Peel the potatoes and cut them into 1 1/4 inch (3 cm) cubes, and break the cauliflower into small florets. Bring 1.5 liters of water to a boil with 1 teaspoon of salt, add the potatoes and cauliflower, and cook for 15 minutes, adding the peas for the last 3 minutes. The potatoes should crush easily under a fork. Drain, saving 200 ml of the cooking water.
3. While they cook, finely chop the yellow onion, cut the green bell pepper into 1/4 inch (5 mm) dice, chop the tomatoes, and grate the ginger and the 5 garlic cloves into a paste. Finely dice the red onion for garnish, chop the cilantro, and cut 1 lemon into wedges.
4. Melt 60 g of butter in a large skillet or wide sauté pan over medium heat. Add the yellow onion and cook for 6 minutes, until soft and golden. Add the ginger-garlic paste and stir for 1 minute, then add the green bell pepper and cook for 4 minutes.
5. Add the tomatoes and 1 teaspoon of salt. Cook for 6 to 8 minutes, crushing them with the spatula, until they collapse into a thick sauce and the butter separates at the edges. Add all the spice blend except 1 teaspoon, which you save for the buns, and stir for 1 minute.
6. Add the drained vegetables and mash them right in the pan with a potato masher for 3 to 4 minutes, adding the reserved cooking water little by little, until you have a coarse mash with a few peas still visible.
7. Simmer for 10 minutes over medium-low heat, mashing and scraping the bottom often, until the bhaji is thick, glossy, red-orange, and spreads slowly. Stir in 20 g of butter, the juice of the other lemon, and half the cilantro. Taste and adjust the salt.
8. Split the milk buns horizontally without cutting all the way through. In a large skillet over medium heat, melt 40 g of butter, sprinkle in the reserved spoonful of spice blend and a pinch of cilantro, then set the buns cut side down in the butter and press for 1 minute, until golden and crisp. Flip them for 30 seconds to warm the tops.
9. Serve the bhaji piping hot on plates, crowned with 20 g of butter cut into 4 pats melting on top, with the red onion, remaining cilantro, lemon wedges, and 2 buns per person. Tear the bread and use it to scoop up the mash.