• Wash cauliflower florets, cubed potatoes and green peas and pressure cook for 5 whistles.
• Once the pressure cooker cools down.
• Remove the water in which the vegetables were cooked and keep aside. We will use it further in making the pav bhaji.
• Using a masher or the back of the ladle, mash the vegetables till they are mushy.
• In a pan, add a 2 tablespoons of oil and a tablespoon of butter. Add roughly crushed garlic and saute till the raw flavour of garlic fades away.
• Add finely chopped onions and saute till translucent.
• Add finely chopped green capsicum (bell pepper) and cook for further 3 minutes.
• Add finely chopped tomatoes. Saute this mixture till all the vegetables are perfectly cooked. Slightly mash them.
• Add pav bhaji masala and Kashmiri red chilli powder.
• Add 1/4th cup of the vegetable stock that we set aside earlier so that the masala doesn't burn.
• Simmer this onion-tomato mixture for 2 minutes on low flame so that all the spices are properly infused with the vegetables.
• Add the mashed cauliflower, potatoes & peas and mix well. Add salt to taste.
• Again mash the bhaji so that all the seasoing and spices are nicely incorporated with the vegetables.
• Add 1 tablespoon of butter and mix well.
• Cover and let the bhaji simmer on low flame for about 5-7 minutes.
• Lastly, add finely chopped coriander leaves (cilantro). Pav Bhaji is ready to serve.

For Pav (Loaf Bread)

• Slit pav (Indian bread) and keep aside.
• Heat a skillet, add 1 tsp of butter, sprinkle a pinch of pav bhaji masala, red chilly powder and finely chopped coriander leaves. Place the slit portion of the pav facing the butter. Toast for 15 seconds.
• Apply butter on both the sides of pav and toast the pav from both sides till they are slightly crisp.
• Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, and chopped onions.