• Pressure cook all the veggies ( cauliflower, potatoes, carrots, and green peas,pumpkin,beetroot,french beans) with Minimum water and salt.
• Heat butter/oil in wok on medium-high flame. Add onions and sauté for 4-5 minutes.
• Add ginger garlic paste saute for a minute.
• Add bell pepper and sauté for another 3-4 minutes.
• Add tomatoes, pav bhaji masala and salt. Add the ground mixture of fenugreek seeds and fenugreek leaves and cloves.
• Cook well till the oil oozes from sides.
• Open the pressure cooker as the pressure is released, and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.
• Mix the blended veggies with our tarka, add a dollop of butter,1 tbsp pav Bhaji masala and Kashmiri red chili powder.
• Put on medium low flame and let the bhaji simmer for 10 minutes.(add water to adjust the consistency).
• Bhaji is ready to be served.

Preparing Pav

• Slice each pav or dinner rolls in two halves.
• Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side.
• Pav are ready to be served with bhaji.

Serving Pav Bhaji

• Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with buttered pav's on the side.