Pav Bhaji

• 1 head cauliflower, separate into large chunks
• 4 -5 carrots, cut in large chunks
• 4 -5 potatoes, cut in large chunks
• 1 lb frozen peas
• 2 medium onions
• vegetable oil (for frying)
• 3 -4 tomatoes
• 6 garlic cloves
• 1 green chili pepper
• 6 cups water
• 1 3/4 ounces pav bhaji masala, seasoning
• 3 tablespoons chili powder
• 1 tablespoon ground turmeric
• 3 tablespoons salt
• 1/2 cup butter

1. Boil the cauliflower, carrots, potatoes and peas covered for 30 minutes. Drain well. Mash thoroughly with a potato masher.
2. In a food processor, mince the onion. In a large pot saute' the onion in a little vegetable oil until it's translucent.
3. In a food processor, puree the tomatoes, garlic and green chili. Saute' the tomato mixture with the onion until most of the liquid has evaporated.
4. Add the mashed vegetables to the onion/tomato mixture.
5. Add 2 C water.
6. Add the Pav Bhaji Masala, chili powder, turmeric and salt.
7. Gradually add the remaining 4 C water. You may want more or less to achieve the consistency you desire.
8. Add the stick of butter.
9. Cover and cook over low heat for 30-45 minutes.
10. Adjust spices to taste.

cauliflower, carrots, potatoes, frozen peas, onions, vegetable oil, tomatoes, garlic, green chili pepper, water, masala, chili powder, ground turmeric, salt, butter

Taken from www.food.com/recipe/pav-bhaji-263264 (may not work)