• 300 g potatoes, cubed
• 75 g marrowfat peas – pre cooked
• 1 small cauliflower, chopped into florets
• Cauliflower leaves or greens, roughly chopped
• 1 large carrot, diced
• 450ml water to cook the cauliflower and potatoes
• 2 medium onions, finely sliced
• 1 green chilli (or 1 tsp chilli flakes)
• 2 inches Ginger, finely chopped
• 6 cloves Garlic, finely chopped
• 1 pepper, chopped
• 3 medium tomatoes, chopped (or 1 tin of tomatoes)
• 1 tablespoon oil
• 1½ teaspoon chilli powder
• ¼ teaspoon turmeric
• 1 to 1½ tablespoon Garam Masala powder
• ¾ tablespoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 lemon, juiced

Method

• Add cauliflower florets, cubed potatoes and 450ml of water to a pressure cooker. Cook for 3 minutes at high heat, then leave to de-pressurise naturally.
• Once de-pressurised, mash the cauliflower and potatoes and set aside in a separate dish.
• Add oil to the pan and heat up on a medium flame. Add onions and saute till they turn translucent.
• Stir in ginger garlic paste and green chili. Saute until fragrant.
• Add peppers, carrots, tomatoes and the marrowfat peas and cook for 4-5 minutes.
• Stir in chili powder, turmeric, fenugreek and garam masala powder.  Cook for a further 2 – 3 minutes.
• Add boiled & mashed cauliflower and potato mix along with salt and pepper to season
• Cook for 5 mins until the bhaji thickens
• Add the lemon juice and serve with flatbreads