Step 1
Boil the Aloo, cauliflower and carrot in the pressure cook, cool it, peel the Aloo and smash it together. Boil the peas separately for 5 to 10 mins

Step 2
In a pan add oil, ghee, finely chopped onion and salt. Once onion turn pink add garlic paste 1 dagad phool or Stone Flower Spice, Add salt only of onion tomato portion and 1 tablespoon of Kashmiri chilli powder

Step 3
Once the onion is cooked add chopped capsicum and after few mins add chopped tomatoes.

Step 4
Add garam masala and 1/2 cup water...let it cook for 5 to 7 mins

Step 5
Add smash Aloo mixture to the onion tomato, add salt of aloo portion adjust the consistency and cook it on low flame

While cooking keep smashing the bhaji in between, add butter,1/2 tablespoon of Kashmiri chili powder and boiled peas. Also let the bhaji cook for 15 mins on a low flame and then serve

Step 6
Once the bhaji is nicely cooked close the gas. Add chopped coriander leaves, squeeze half lemon juice

Step 7
For roasting of Pav, Heat the Tava, Slit a pav horizontally, 1 tablespoon of butter, 2 pinch of Kashmiri chili powder and place two Pav. Roast the pav nicely

Step 8
Serve the bhaji hot, grate the cheese on the top of the bhaji and enjoy it with Pav.