Take all the vegetables listed in the ingredients. Wash them in running water and cut them into small pieces.

Transfer chopped potato, cauliflower, carrot and green peas into a 2-3 liter capacity pressure cooker. Add 1/2 cup water and salt to taste.

Close the pressure cooker with a lid and cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.

Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.

Heat 2-tablespoons oil and 2-tablespoons butter together in a pan over medium flame. Add chopped onion and ginger-garlic paste. Sauté until onion turns translucent.

Add chopped capsicum, chopped tomato and salt.

Sauté until tomatoes and capsicum turn soft.

Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumin-coriander powder and 1-teaspoon readymade pav bhaji masala powder.

Stir and cook for a minute.

Add boiled and mashed vegetables and 1 teaspoon lemon juice

Mix well and cook for 4-5 minutes. Taste for the salt at this stage and add more if required. Turn off the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving.