What you’ll need
- 50 millilitres vegetable oil
- 25 grams vegan butter
- 1 white onion, chopped
- Mix of vegetables, diced where required (1 potato, ½ pepper, a handful of cauliflower, 1 carrot, a handful of French beans, a handful of peas) – use what you have available to a similar quantity
- 100 grams of chopped tomatoes
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1.5 teaspoon cumin
- 2 teaspoons garam masala
- 4 slices of bread, a bit stale is fine as it is traditional to toast it
- A handful of fresh coriander leaves, 4 lime wedges and 1 chopped red onion (to garnish)
- Parboil the mix of vegetables.
- While the vegetables are softening. Heat the oil in a pan; add chopped white onion and sauté till golden brown.
- Add all the dry spices to the pan and cook for one minute. Sprinkle a little water in the pan and sauté for a few more moments.
- Add the tomatoes and cook till they are soft and oil separates.
- Add the parboiled vegetables to the sauce mix. Cook on low heat until they become mushy.
- Over a medium heat, mash the mixture with a potato masher.
- Add half the butter and continue cooking till almost completely mashed.
- Add more butter, just before serving, for that fresh buttery flavour.
Toast the bread, butter and serve with the bhaji mash in a bowl, topped with chopped onions, coriander and a lime wedge.
Perfectly balanced with a SC Pannell Grenache Syrah