Veggie Sloppy Joe Pau Bhaji

• 5 potatoes (about 2 1/2 lbs/1kg)
• 2 tomatoes (about 12oz/360 g) chopped
• 1 cup (130 g) green peas, fresh or frozen (shelled from 1lb/500 g fresh pea pods or about half a 10 oz/300 g package of frozen peas
• 3 1/2 oz (100g) butter or ghee, plus extra 10 serve (optional)
• 2 teaspoons minced garlic
• 1 onion (about 5 oz/150 g), chopped
• 2 cups (200g) cauliflower florets
• 1 teaspoon Asian red chili powder or cayenne pepper
• 1 teaspoon Cafe Spice Garam Masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt, to taste
• Juice of 1 lime
• 4 tablespoons chopped coriander leaves (cilantro)
• Butter or ghee, for brushing the rolls
• 8 slider buns or mini potato rolls

1. Combine the potatoes with enough cold water to cover, in a large saucepan.
2. Bring it to a boil over high heat and cook, uncovered, until tender, about 15-20 minutes.
3. Drain well and set aside to cool.
4. Peel the potatoes, return them to the pan and mash.
5. Set aside.
6. Make a small cross with a knife on the top of the tomatoes.
7. In a large saucepan, boil enough water to cover the tomatoes.
8. Add the tomatoes to the boiling water and bring it to a boil, about 1-2 minutes and turn off the heat.
9. Allow to stand for about 5 minutes.
10. Drain and allow to cool slightly, then peel off the skins, Mash the pulp and set aside.
11. If using fresh peas, cook them in a small saucepan with enough boiling water for 5-7 minutes or until soft.
12. Heat a large, nonstick griddle pan or a skillet over medium heat and add the butter or ghee.
13. Add the minced garlic and onion and cook, stirring often, until translucent for about 3-4 minutes.
14. Turn the heat to high and add the tomato pulp, mashed potatoes, green peas, and cauliflower florets.
15. Add the ground spices and salt and continue to stir and mash with a spatula or a potato masher until well combined.
16. Cook for about 5 minutes.
17. It is your choice how mashed you want the vegetables to be.
18. Fold in the lime juice and coriander leaves.
19. Prepare the buns or rolls before serving.
20. Heat a flat griddle over medium heat.
21. Melt the butter or ghee until the pan is coated.
22. Place the buns or rolls and toast them until slightly brown on all sides, about 2-3 minutes.
23. Serve the buns or rolls hot alongside the mashed vegetables.

potatoes, tomatoes, green peas, butter, garlic, onion, cauliflower, asian red chili powder, garam masala, ground coriander, ground cumin, salt, lime, coriander, butter, buns

Taken from www.cookstr.com/recipes/veggie-sloppy-joe-pau-bhaji (may not work)