First Up: In a pressure cooker, add in all the aforementioned ingredients and pressure cook it nice & good until quite soft, tender and pliable so as to be able to mash easily in the further process of our Bhaji Cooking

Now, once that’s done, allow it to depressurise naturally and then pour in the boiled & well cooked veggies in a separate bowl & mash it all together nicely as much as mashing is possible with a masher-
Set it aside until its further use and get back to preparing its Masala Pastes & Seasonings…

Heat up a frying pan/pot over the medium flame: Add in the measured butter & a little amount of ghee (that’s my personal choice of course & not essentially be used), instead of the ghee a little amount of cooking oil can be used in order to prevent the butter from burning out easily-
Add into it, the aforementioned tempering spices & once they’re all fragrant and start spluttering-

Add in the chopped onions, sauté for a couple of mins time once translucent- In goes the 2G Paste, continue sautéing-
Once they’re well sautéed & the raw smell is off, throw in the tomatoes and again keep sautéing until it turns soft and mushy enough-
Gently mash the tomatoes with the spatula too in order to get well dissolved into the entire mixture so far

Once it’s all done nice & good- Add in the cooked and mashed veggies mixtures to it & also, rest other dry spices that need be added in the same, do so at this point & mix everything well together until nicely combined & well blended & incorporated- Checkout on the correct consistency of the same- If you feel, it’s too thick, add in a cup of hot water it’ll set it right

Alternatively, if you think it’s quite lose then, cook it for more time to get dried up naturally or to hasten the process, add in a tbsp of maida or wheat flour to it, which will thicken it faster-
Once it’s all done: Add in the final dollop of some extra butter to it, finely chopped coriander leaves & a dash of freshly squeezed lemon juice