Street-Style Buttery Paneer & Haloumi Pav Bhaji

• Half-fill a large saucepan with boiling water. 
• Cook potato and cauliflower in the boiling water over high heat until easily pierced with a fork, 15-20 minutes.
• Drain and return to pan. Add half of Mumabi spice blend, butter (for the mash) and a good pinch of salt. Mash until smooth. 

TIP: Save time and get more fibre by leaving the potato unpeeled!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook half of the onion, stirring regularly until softened, 5-6 minutes. 
• In the last minute, add tomato paste and garlic, stirring, until fragrant.

• Reduce heat to medium, add the paneer, remaining mumbai spice blend, stock concentrate and the water. Simmer, gently stirring occasionally, until the paneer is heated through and tender, 3-4 minutes. 
• Add mashed vegetables and half of the softened butter. Stir to combine. 
• Remove from heat and add a generous squeeze of lemon juice. 

TIP: Add a splash more water if the bhaji looks too thick.

• Just before serving, halve bake-at-home burger buns and toast or grill to your liking. 
• Spead butter (for the bread) over cut sides of the buns.