Pav Bhaji

Disclaimer for purists:

This is a low-fat version cooked by a Spaniard!

1 tsp olive oil

2 cloves garlic, chopped

1 green chile pepper, minced

1 onion, chopped

2 teaspoons grated fresh ginger

1 cup chopped roma (plum) tomatoes

2 cups cauliflower, finely chopped

1 cup chopped cabbage

1 cup green peas

1 cup grated carrots

4 potatoes, peeled and chopped

3 tablespoons pav bhaji masala (or garam masala)

1 cup chopped fresh cilantro

salt to taste

1 tablespoon lemon juice

Boil carrots, potatoes, cauliflower, peas (if you’re using frozen peas, add when all other veggies are tender and boil for 5 minutes) and cabbage. Sauté onions, chile, and garlic, covered on low heat, until the onions are translucent. Add tomatoes/puree and salt, and stir for another minute or 2. Add the masala, ginger, and cilantro and stir for another minute. Add all pre-cooked, lightly mashed veggies, salt, and lemon juice, and 1/2cup to 1 cup of water. Cook on lowest heat for about 10 minutes, check seasoning and add lemon juice, spice, and salt according to taste. Cook on lowest heat for 20 more minutes to allow the flavors to sink in. Serve with rice and flat/pita/naan bread.

Original from allrecipes.com