Pau Bhaji

This is another from Rick Stein's India book which makes a quick and tasty lunch - all the more so if you happen to have the following:
1) Pau Bhaji Masala spice mix (see other post)
2) Some left over mashed potato
3) Crusty bread rolls and butter (although parathas work equally well)

Ingredients

Fresh or left over mashed potato - about 350g
50g butter plus another 15g to finish
1 large onion, chopped
2 tsp cumin seeds
400g can of chopped tomatoes - drained slightly of the juice
good handful frozen peas (or a drained can)
3 tsp Pau Bhaji masala spice blend
1 tsp kashmiri chilli powder
1 tsp Ground coriander
1 1/2 tsp salt
Handful fresh coriander, chopped
Fresh rolls or parathas to serve
more fresh coriander, chopped, to serve
1-2 limes, cut into wedges
1 red onion - very finely sliced

Method
Heat 50g butter over medium heat. Add onion and cumin seeds and fry for 10 mins until softened and golden. Stir in the mashed potato and fry for 1-2 mins then add the tomatoes. Mix well and cook for 5 mins, stirring often.
Add the peas, all the spices and salt and cook for further 5 mins
Finish by stirring through remaining butter and handful coriander.

Serve with the rolls, more coriander, lime wedges and the red onion.

NOTE: I would also recommend having some Chat masala spice mix to hand to sprinkle over....see post on Chat masala