Pav Bhaji Bombay style

Ingredients:
• 1 small head of cauliflower, cut into florets (about 3-4 cups)
• 3 medium potatoes, peeled and cut into large chunks
• 2 tbsp oil
• 1 green bell pepper, minced
• 1/2 tsp turmeric powder
• 1 tsp chili powder or red chili paste
• 1 tsp ginger-garlic paste
• salt to taste
• 2-3 cups tomato puree
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp Everest pav-bhaji masala (or more to taste)
• 1 tbsp butter

Method:
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along).
6. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
7. You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.