Parboil the veggies

• Peel and cut the potato and carrot, and chop the cauliflower. Rinse well.
• Add them to a pot of water, with 1 tbsp salt
• Bring the pot to a rolling boil for 2-3 minutes. Drain and set aside.
• In a skillet, heat 1-2 tbsp of butter and 1 tbsp oil.
• Add chopped onions and green chillies and saute until the onions become translucent
• Add the ginger-garlic paste and stir
• Add the tomatoes and stir to combine. Allow the tomatoes to break down until it is almost a gravy.
• Add 2 tbsp pav bhaji masala (Or 3 if you like it extra spicy), and salt to taste.
• Add the parboiled vegetables and a cup of water.
• Allow the vegetables to cook down on medium-high. Mashing them with a spatula as much as you can. While some people like to puree their pav bhaji, I prefer mine a little chunky. Keep adding water a little at a time if you find it is getting too thick or catching ta the bottom of the pan.
• Keep stirring and mashing the pav bhaji until the veggies are nicely cooked down, combined with the gravy and easy to sop up with bread. It should resemble almost a sloppy joe consistency.
• Squeeze some lime or lemon on top for extra tanginess and add some chopped cilantro
• Serve with chopped onions, lime and bread!