Pav Bhaji

In a pressure cooker put half kg of potatoes peeled and diced , along with 1 small cauliflower diced ,  1 cup of green peas , 1 big capcicum diced ,1 glass of water and salt to taste. Pressure cook for 1 whistle on high heat then keep on ĺow for 5 mins. Let cool n mash ( this method is a lil diff from other paw bhaji but I do it this way as I feel it’s quick also and gives the bhaji a nice texture.)
In a big vessel heat some oil and butter , to this add 2 big onions chopped and 1 tsp whole zeera and fry till light golden then add 2 chopped capcicums and fry till golden then add 1 kg tomatoes finely chopped(double of ur potatoes) add salt now after adding the tomatoes . Cook till soft and add red chilli and garlic paste ( boil a fist of Kashmiri red chillies along with 2 fists of garlic cloves . Cook for 2 min ,  let cool and make paste) some chopped coriander and saute.
Add 6-8 tbsp Everest paw bhaji masala and saute well then add the mashed veggies and cook more . Keep mashing while you cook .you have to cook for 10-15 min so add water if necessary. Lastly add chopped coriander and cook for 5 mins and switch off heat.
This is a large quantity . When you want to serve heat a kadhai add loads of butter and 1 bowl full of paw bhaji , saute on high heat for a min and lastly add chopped coriander and switch off heat. Serve with lemon and some chopped coriander and onion . Serve along with generously buttered paw . N then work out after eating😂
Tip… the red chilli paste might sound a bit different but it gives gr8 colour and flavour . If u want the easy way out just put 3 tbsp garlic paste and 2 tbsp red chilli powder instead.