Boil the veggies first and keep them ready

Heat 1 tablespoon of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle

Add the chopped onions and mix.

Cook the onions for around 4 minutes until golden brown in color. Add the finely sauce ginger, garlic and green chili.

Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.

Add tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.

Add the pav bhaji masala, Kashmiri red chili powder, red chili powder and remaining 1 teaspoon of salt

Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).14- Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.

Stir in the boiled veggies and mix.

Using a potato masher, mash the veggies until they are completely mixed with the masala.

Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency, this is optional. You may keep them as such.

Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.

Open the pot and add in the remaining 2 tablespoons of butter.

To toast the pav, melt butter on a pan. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.

Press to toast the pav until crisp and golden brown from both sides.

Serving - to serve the pav bhaji, place ladle full of bhaji in a plate. Top the bhaji with a dollop of butter. Serve with 2 pavs and a side of chopped onions and garnish with dried fenugreek leaves.