Preparation Time: 15-20 minutes
In a large pan or kadai, heat 2-3 tablespoons of butter on medium heat. Add the finely chopped onions and sauté until they turn translucent. Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
Add the pureed or chopped tomatoes and cook until they become soft and the oil separates from the mixture. Stir in the chopped cauliflower, green peas, carrots, and bell pepper. Mix well.
Add the boiled and mashed potatoes to the mixture. Season with turmeric powder, red chili powder, coriander powder, pav bhaji masala, and salt. Mix everything thoroughly. Use a potato masher to mash the mixture further, breaking down any larger pieces. Add water as needed to adjust the consistency. The bhaji should be thick but spreadable. Let it cook for 10-15 minutes, stirring occasionally. Adjust salt and spices as needed.
Serve the bhaji hot with the buttered pav. You can also serve it with sliced onions, lemon wedges, and extra butter on the side.
