Peel and chop the potatoes. Chop the cauliflower. Take the peas and beetroot, and boil all these vegetables together in a pressure cooker with 1/4 cup water. Crush the garlic with the Kashmiri red chili powder to make a paste. Chop the tomatoes.

Heat oil in a large skillet and add the cumin seeds. Add the onions and green bell pepper. When the onions start to turn pink, add the garlic paste. Then add the tomatoes.

Add salt and turmeric, and cook until the tomatoes are soft. Add 2 cups water and mash the mixture with a masher. Add the pav bhaji masala and mix well.

Add 2 tablespoons butter, 2 tablespoons heavy cream, and 2 cheese cubes (chopped), and mix thoroughly.

Heat butter on a griddle and toast the dinner rolls (pav). After toasting, cut each roll into six pieces. Pour the bhaji into a bowl, top with grated cheese and cilantro, and serve.