firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin.

add 1 onion, 1 tsp ginger garlic paste and saute well.

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.

saute on low flame until the spices turn aromatic.

now add 2 tomato and saute making sure to turn tomato soft and mushy.

mash the tomato really well and cook until the oil separates.

further add 1 carrot, 10 florets cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potato.

saute for a minute until it turns aromatic.

pour in 1½ cup water and 1 tsp salt. mix well.

cover and pressure cook for 7 whistles. you can also prepare in an instant pot and pressure cook for at least 15 minutes.

once the pressure releases the vegetables are cooked well. do not worry if there is water.

mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.

get the bhaji to a rolling boil and adjust the consistency.

to prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala.

once the spices turn aromatic, pour it over bhaji.

mix well and bhaji is ready to be served.

to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander.

saute for a couple of seconds and spread uniformly over the pan.

now take 2 pav and slit in the centre, toast on both sides.

finally, enjoy mumbai street style pav bhaji with a dollop of butter.