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

Transfer chop 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 to 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 viggies into a texture you like - withsmall chunks or smooth with no chunks at all. The texture of your bhaji would depeend on how you mashed the viggies

Heat 2 tsp oil and 2 tsp butter together in a pan over medium flame. Add chopped onions and ginger garlic paste. Saute until onion turns translucent

Add chopped capsicum,chopped tomato and salt

Saute until tomatoes and capsicum turn soft.

Add 3/2 teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1 teaspoon cumin coriander powder and 1teaspoon pav bhaji masala plwder.

Stir and cook for a minute

Add 3/4 cup water, mix well and cook for 2to3 minutes.

Add boiled and mashed vegetables and 1 teaspoon lemon juice.

Mix welll and cook for 4to5 minutes. Taste fot the salt at this stage and add more if required. Turn off the flame. And chopped coriander leaves and mix well. Bhaji is ready for serving.

Cut the pav buns horizontally into halves. Heat tava over medium flame. Add a tablespoon of butter and place halved pav buns over it. Shallow fry both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Shallow fry remaining pavs

Transfer prepared pav bhaji to a serving bowl and garnish with cube of butter. Serve hot with butter roasted pav, chopped onino and lemon wedges