Directions

1. Add the chopped potatoes into a saucepan, add enough cold water to cover the potatoes, bring to the boil, reduce heat and simmer for five minutes. When the potatoes are soft, drain and set aside.
2. Heat the sunflower oil in a pan, and add the onions. Cook on high heat for 4-5 minutes, until starting to colour. Peel and finely chop the ginger and garlic, and add to the onions, cooking for another minute. Add the red and green peppers and cook for 5 minutes. Add the tomatoes to the pan, and if you have time, cook on low heat, covered, for around 10 minutes. If you have less time, you can cook the tomatoes on a higher heat for 5 minutes instead.
3. Next, start to prepare the quick pav bhaji masala spice mix by measuring the salt and spices. Add the pre-cooked potatoes to the tomato mixture, and throw in the salt and spices. Mix together, and using a potato masher, break up the potatoes a little.