Pressure-cook the potatoes, green peas and cauliflower until soft and tender.
Take a heavy bottomed pan place on high heat and add little butter and capsicum once pan is hot.
Keep stirring; once the capsicum is softened add little water to it.
Now mash them with the help of masher.
Add chopped tomatoes and boiled veggies. Keep stirring and allow them to cook for 2-3 minutes.
Also add ginger-garlic paste.
Sauté for 2 minutes once tomatoes are cooked, mash all of them with the help of masher.
Add a tablespoon of butter. Cook until oil separates from the bhaji.
Take a different pan add a tablespoon butter.
Add chopped onion and sauté until it changes to a pale brown color.
Now add the pav bhaji masala, kashmiri red chili powder, turmeric powder, garam masala powder, kasuri methi, pinch of asafetida and salt and sauté for 2 to 3 minutes.
Transfer this mixture to the cooking bhaji.
Mix well and add black salt for seasoning.
Cook until bhaji bubbles switch off the gas.
Squeeze some limejuice, chat masala, add some grated paneer (cottage cheese). Mix all nicely.
Serve with a dollop of butter, chopped onion, coriander leaves, lemon wedges and toasted buns (pav).