Wash and cut all vegetables as specified.

Pressure cook the vegetables for 2-3 whistles (except onions and tomatoes).

Once cooked, lightly mash the vegetables. We don't want a puree here.

Heat butter in a medium non stick pot/ pan. Add cumin seeds and cook until it sizzles.

Next add chopped onions and cook until it turn pink and translucent.

Add ginger garlic paste and cook for 30 seconds. Now add red chilli powder and turmeric powder and cook for another 30 seconds.

Next add tomato paste/ chopped tomatoes. Add water if using the paste to get a gravy consistency and bring it to a boil. If using raw tomatoes, cook until the oil leaves the side.

Now add the smashed veggies, salt, green chili and lemon juice and mix well. Add water if required. Cook for 8-10 minutes.

Add the "pav bhaji masala" (or garam masala) and stir once again. Cook for another 8-10 minutes.

You can add additional butter here if you like and check for salt. Remove from heat and transfer to a serving dish.

Garnish with chopped cilantro and serve with chopped onions and lime wedges.

Slice the pav/ bread rolls into half.

Heat griddle/ tawa and add butter. Once the butter melts, place the pav on the melted butter.

Sear them on each side for a minute and remove.

If you want pav to be crispy, sear for a minute longer.

Serve the hot pavs with bhajji. Enjoy!