Rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium-sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice.

Add all the above-chopped veggies in a 2-liter pressure cooker. also add 1 cup green peas (fresh or frozen).

Add 2.25 to 2.5 cups water.

Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

When the pressure settles down on it's own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan or pot. the vegetables have be to cooked completely. keep the vegetables along with the cooked water (stock) in the cooker itself.

Heat a pan or kadhai. you can also use a large tawa. add 2 to 3 tablespoons butter. you can use Amul butter or any brand of butter. butter can be salted or unsalted.

As soon as the butter melts, add 1 teaspoon cumin seeds (jeera).

Let the cumin seeds crackle and change their colour.

Then add ½ cup chopped onions

Mix onions with the butter and saute on a low to medium flame till translucent.

Saute till the onions turn translucent.

Then add 2 teaspoons ginger-garlic paste. you can also crush or 1.5-inch ginger and 5 to 6 medium garlic cloves, crushed in a mortar-pestle

Then add 1 to 2 green chilies (chopped).

Now add 2 cups finely chopped tomatoes

Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.

When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright.

Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

Then add 2 to 3 tablespoons pav bhaji masala powder. depending on how strong is the aroma and flavor of pav bhaji masala, you can add it less or more in the pav bhaji. add 2 tablespoons if the pav bhaji masala is strong, intense and flavorful. for a less aromat pav bhaji masala you can add 3 tablespoons of it.

Add all of the stock or water from the pressure cooker in which the veggies were cooked.

You can mash the veggies less or more according to the consistency you want in the pav bhaji. for a smooth mixture mash more. for a chunky pav bhaji, mash less. now you can add more water if the bhaji looks thick

Keep on stirring occasionally and let the pav bhaji simmer for 8 to 10 minutes on a low flame.

When the bhaji is simmering, you can fry the pav so that you serve the pav with steaming hot bhaji. slice the pavs from the center.

Heat a tawa or a shallow frying pan. keep the flame to a low and then add butter.

When the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want

Then place the pav on the butter.

Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required. you can turn over and toast them more if required. then remove it in a plate and keep aside. this way you can fry pav in two to three batches.

Now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like. 

place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.