Step 1: Pressure Cook the Vegetables

In a pressure cooker, add 3 peeled and diced large potatoes, 3 chopped medium carrots, 1 cup of fresh green peas, and 1 small cauliflower cut into florets. Season with salt, 1/4 tsp turmeric powder, and 1 tsp Kashmiri red chilli powder. Mix well, then add 2 cups of water. Close the lid and pressure cook for 4 to 5 whistles on a medium flame.

Step 2: Mash the Cooked Vegetables

Once the pressure has naturally released, open the cooker. Using a potato masher, mash the cooked vegetables thoroughly until they are soft and well combined. Set this mixture aside.

Step 3: Prepare the Masala Base

Heat a large iron skillet or tawa. Add 100 gms of unsalted butter and allow it to melt. Add 2 tbsp of oil, followed by 1 tsp of cumin seeds. Once the cumin seeds begin to splutter, add 3 large, finely chopped onions.

Step 4: Sauté Onions and Aromatics

Sauté the onions on a high flame until they achieve a golden brown color. Then, add 3 chopped large green chillies and 2 tsp of ginger-garlic paste. Continue to cook for another 2 to 3 minutes until the raw smell disappears.

Step 5: Add Tomatoes and Spices

Add 5 finely chopped medium-sized tomatoes to the pan and cook until they become soft and mushy. Next, add the spice powders: 1 tsp salt, 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and 4 tsp pav bhaji masala. Mix everything together and cook for a minute.

Step 6: Combine and Simmer the Bhaji

Add 1 large, finely chopped capsicum and cook for 2-3 minutes. Incorporate the previously cooked and mashed vegetables into the masala. Mix thoroughly. Pour in 1/2 cup of water, mix again, and use the potato masher to combine everything further. Allow the bhaji to simmer for 5 minutes. Taste and adjust seasoning if needed.

Step 7: Toast the Pav Buns

On a separate tawa, melt some butter. Slit the pav buns horizontally, but not all the way through. Place the buns on the hot tawa. Apply more butter on top and toast both sides until they are golden brown and slightly crisp.

Step 8: Plate and Serve

To serve, place a generous portion of the hot bhaji on a plate. Garnish with a couple of cubes of butter, freshly chopped coriander, and finely chopped onions. Squeeze fresh lime juice over the top. Serve immediately with the hot, buttered pav buns.

• If the bhaji becomes too thick, add a little hot water to achieve the desired consistency.

• For a natural rich red color, use Kashmiri red chili powder. The flavor is more important than using artificial food coloring.

• Serve immediately with hot, buttered pav buns for the best experience.