Six veg and a couple of rolls, Serves 3

1 tablespoon vegetable oil
Large knob of butter
1 small onion, finely chopped
1/2 teaspoon each ginger
paste, turmeric powder, and red chilli powder
1 heaped teaspoon garlic paste
1 green chilli, seeded and sliced
2 teaspoons pao bhaji masala
1 teaspoon coriander powder
Salt to taste
2 medium tomatoes, chopped
2 tablespoons tomato purée
1/2 red or green pepper, seeded and finely chopped
2 medium potatoes, boiled and roughly mashed
150g/5oz cauliflower florets, boiled and roughly mashed
1 large handful of frozen green peas, defrosted
2 teaspoons lemon juice
1/2 teaspoon garam masala
1 handful coriander, chopped
2-3 soft white bread rolls

Heat oil and a teaspoon of butter in a large non-stick frying pan. Fry onion until golden. Add ginger, garlic and chilli. Cook for 30 seconds. Stir in spices. Cook for 30 seconds. Add seasoning, tomatoes and purée, cook for four minutes, then stir in pepper. Stir for five minutes, adding a splash of hot water. Add veg and 250ml (9fl oz) hot water, bring to boil and simmer for 10 minutes, mashing. Add peas and two tablespoons butter. Cook for two minutes. It should be thick and sloppy, so add water as required. Season, add remaining ingredients. Cook for another minute. Lightly toast the rolls and serve.