Step 1: Prepare Green Masala

Take a grinding jar. Add 6-8 garlic cloves, 4-6 small ginger pieces, 2 green chilies, 1/2 cup fresh coriander (with stems), and 1/2 cup fresh fenugreek leaves. Grind lightly to a coarse texture. Set aside.

Step 2: Prepare Tomato Puree

In the same grinding jar, add 4 medium tomatoes and grind them smoothly into a puree. Set aside.

Step 3: Sauté Spices in Pressure Cooker

Heat 1 tbsp oil in a pressure cooker. Add 2 tbsp butter. Once the butter melts and is slightly hot, add 1 tsp roasted cumin powder and 1.5 tsp pav bhaji masala. Mix well.

Step 4: Add Green Masala and Sauté

Add the prepared green masala to the cooker. Sauté everything on medium flame for 1-2 minutes until the butter separates from the masala, indicating it's well roasted and fragrant.

Step 5: Add Vegetables and Spices

Add 2 medium chopped carrots, 1/2 cup fresh green peas, 1/2 cup chopped cauliflower, 1/2 cup chopped potatoes, and 1 medium chopped beetroot. Add salt to taste, 1/2 tsp red chili powder, and 1 tsp turmeric powder. Sauté the vegetables with the masala on high flame for 1-2 minutes to absorb the flavors.

Step 6: Add Tomato Puree and Cook

Add the prepared tomato puree to the cooker. Sauté well until the raw taste of the tomatoes disappears.

Step 7: Pressure Cook Vegetables

Add about 1 cup of water (or as needed) to the cooker. Close the lid and cook until 2-3 whistles or until all the vegetables are completely soft.

Step 8: Mash the Bhaji

After the pressure is released, open the cooker lid. Mash the pav bhaji well with a bhaji masher or a spoon, mixing slowly to achieve a smooth and creamy texture.

Step 9: Prepare Final Tempering (Tarka)

In a separate small pan, heat 2-3 tbsp butter. Once melted, add 1 tbsp crushed ginger-garlic. As soon as it becomes fragrant, add 2 medium finely chopped onions. Sauté lightly until the raw taste of the onions is gone. Finally, add 1 medium finely chopped capsicum and 1 tbsp fresh fenugreek leaves (or Kasuri Methi). Sauté lightly for 1-2 minutes to retain crunch and fresh flavor.

Step 10: Combine Tempering with Bhaji

Add the prepared tempering directly to the mashed bhaji in the cooker and mix well. Garnish with 2 tbsp fresh coriander and mix again. The buttery, aromatic, and street-style bhaji is now ready.

Step 11: Toast the Pav

Heat a griddle. Add 1-2 tbsp butter. Once melted, add 1/4 tsp red chili powder and 1/2 tsp pav bhaji masala. Mix lightly to spread evenly. Add 1 tsp fresh coriander. Place two pav buns, cut from the middle, on top of the butter-masala mixture. Toast the pav from both sides until golden, crispy, and buttery.

Step 12: Serve Pav Bhaji

Transfer the bhaji to a serving plate. Top with a generous piece of butter. Serve with the hot, buttery, and crispy pav, along with finely chopped onions and lemon wedges on the side.

• Grinding coriander with stems enhances freshness and flavor.

• Adding butter with oil prevents butter from burning and enriches the taste.

• Roasting spices in butter at the beginning removes their raw taste.

• Adding beetroot provides natural color and sweetness.

• Lightly sautéing capsicum in the tempering preserves its crunch and distinct flavor.

• Use any preferred vegetables in the bhaji.

• Use Kasuri Methi if fresh fenugreek leaves are not available.