Step 1

Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker.

Step 2

Pour 1½ cups water and cook until soft or tender.

Step 3

If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Step 4

Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.

Step 5

Next add ¾ cup finely chopped onions and fry till they turn translucent.

Step 6

Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.

Step 7

Fry till it becomes fragrant.

Step 8

Next add ½ cup capsicums & saute for 3 to 4 minutes.

Step 9

Add ¾ cup chopped tomato and ¾ tsp salt.

Step 10

Fry till tomatoes turn soft and mushy.

Step 11

Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder.

Step 12

Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.

Step 13

Add boiled & mashed veggies.

Step 14

Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.

Step 15

Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.

Step 16

Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

Step 17

Slit the pav buns horizontally leaving one edge intact.

Step 18

Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.

Step 19

Place the pav & toast them for a min or two.

Step 20

Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.