In 1/2 cup warm water, soak the garlic cloves, and 2 dry whole red chilies for an hour. Thereafter, make a coarse paste in the grinder and keep it aside. Use 1 tbsp of the soaking water to grind.

Peel the potatoes and cut them into quarters. Cut the cauliflower into small florets. Peel the beetroot and cut into quarters.

Peel and grate the carrots.

In a pressure cooker, add all these vegetables, green peas, 4 cups water, and pressure cook on a medium flame for about 8 whistles. Remove after the pressure releases and smash them a bit with a potato masher or the back of a spatula.

In the meantime, heat a heavy-bottomed pan, add 2 tbsp oil and 1 tbsp butter. Add finely chopped onions and saute on medium flame.

Add the garlic-chili paste, 1 chopped green chili, and saute for another 5 minutes till the rawness goes away.

Now add 1 tbsp pav bhaji masala and kashmiri red chili powder and mix well. Add finely chopped tomatoes and cook this mixture for another 10 minutes after which add another tablespoon of pav bhaji masala and the chopped green capsicum and cook further.

Now add the boiled and mashed vegetables and give this mixture a very good mix. Let this mixture simmer and add another 2 tablespoons of the pav bhaji masala along with 2 tbsp of butter. Mix and keep stirring while this mixture simmers for another 15 minutes. Add salt to taste while this mixture cooks.

Check for seasoning and feel free to add more chili/ pav bhaji masala if you want the bhaji spicier.

Add chopped fresh coriander leaves and some fresh lemon juice,

Serve hot with toasted and butter pav/ dinner rolls along with a side of chopped onions and a lemon wedge.