• Boil potatoes in a pressure cooker. Cook for 5 - 6 whistles till potatoes cooked completely.
• Similarly boil cauliflower and green peas in a cooker for faster process. cook for 2 - 3 whistles maximum. You may use grated cauliflowers but that will be little time consuming. You can also boil all the vegetables in one go.
  
• Mash all the vegetables completely with help of a masher.
  
• Heat one heavy bottom kadai or frying pan. Add oil and ghee. Once hot add 1 tbsp butter to it. add ginger garlic paste. Saute well till it's smell goes off. You can close the lid for some time as it will splutter.
  
• When done add finely chopped onion and saute till it's translucent and cooked well.
  
• Add finely chopped capsicum to it. Cook for another 3 minutes.
  
• In the meanwhile Puree the tomatoes to a fine paste.
  
• Pour the tomato puree to the kadai and mix well.
  
• Cook till tomatoes are cooked well and leaves oil.
  
• Add dry spices (red chilli powder, pinch of turmeric powder, pav bhaji masala) to the pan and stir well for 1 minute.
  
• Add ¼ - ½ cup water and bring it to a boil.
  
• Add all boiled and mashed veggies and mix well.
  
• Mix them nicely.
  
• Add 2 cups of water and let it simmer for some time. Adjust water as per the consistency you need.
  
• Season with salt. Adjust red chilli powder and pav bhaji masala as per taste. simmer for 5 - 7 minutes.
  
• Add finely chopped coriander leaves, 1 tbsp lemon juice and mix well.
  
• Check the consistency. It should not be very thick or dry or very thin.
  
• Garnish with a handful of finely chopped fresh cilantro leaves.
  

For Serving

• Heat 1 tbsp butter in a pan.
  
• Keep pav on butter and lightly shallow fry them for 1 minute till turns light brown in color.
  
• Serve with added chopped coriander leaves and onion on top of the bhaji or curry. Serve the bhaji and pav combo with 1 tsp additional butter for better taste.