In a pressure cooker, add 1 onion, 1 tomato, cauliflower, carrot, bell pepper, green chilies, ginger, garlic, and potatoes, all peeled but left whole.

Add cilantro and water, then cook for 2-3 whistles. Chop the remaining cilantro and green onions and set aside.

Puree 1 tomato. Heat butter and oil in a pan, add cumin seeds, then Kashmiri chili powder, and the pureed tomato. Add pav bhaji masala.

Sauté until the oil separates. Open the pressure cooker, remove the potatoes, and mash the remaining vegetables.

Mix the mashed vegetables into the masala, add salt, and cook for 2 minutes.

Mash the potatoes and mix them into the bhaji. Add green onions.

Heat butter in a pan, sprinkle a pinch of pav bhaji masala and some cilantro. Slice the pav rolls and toast them in the butter. Serve with the bhaji.

Serve with chopped onions and lemon wedges.