• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well

Making Bhaji:

• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili
• Fry till it becomes fragrant
• Next add ½ cup capsicums & saute for 3 to 4minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoons alt
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chili powder and cook for 3 to 4 minutes
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

Make Pav Bhaji:

• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges .Serve pav bhaji hot or warm.