Heat 1 tablespoon olive oil in a kadai.

Add chopped 3/4 cup carrots and 3/4 cup potatoes, 1/4 teaspoon salt.

Cover and partially cook the potatoes and carrots

Add 1/2 cup capsicum, 1/2 cup spring onions and saute for a minute.

Take out the vegetables in a bowl

Add 1 onion, 1 tomato, roughly chopped 1 inch ginger, 5-6 cloves of garlic and 2 green chillies into a blender.

Blend to a smooth paste

Take 2 tablespoon butter in a kadai. add the ground mixture

 add 2 teaspoon pavbhaji masala, 1 teaspoon salt 1/2 teaspoon sugar and cook till raw smell goes.

Add 1/2 cup milk and 1/4 cup cheese.

Add the vegetables and 250g al dente spaghetti.

Garnish with coriander leaves and cheese

Pavbhaji spaghetti is ready to be served