In a pressure cooker add oil and butter.
Once the oil butter mixture is hot, add 1 cup finely chopped onions.
Cook till the onions become translucent.
Now add the garlic paste. I ground 7-8 cloves of garlic with little water and used it.
Ginger garlic paste will alter the taste. So use only garlic paste.
Now add ¼ cup of finely chopped capsicum to this.
Cook for a minute and add the finely chopped tomatoes.
Cook till it turns mushy.
Now add the red chili powder, coriander powder, pav bhaji masala and salt.
Cook for 2 minutes.
Now add the chopped veggies. I am adding cauliflower, peas, beetroot, carrot and potato.
Adding beetroot gives a deep red color to the pav bhaji, so do not skip this.
Mix well and add 2 cups of water to this.
Pressure cook for 7-8 whistles.
Once the pressure is released, open the cooker.
Using a potato masher, mash this well for 10 minutes, till you get a smooth texture.
Patiently do this, this step is one of the key step in making the pav bhaji.
Do not grind this in a mixie or use hand blender.
Add hot water if needed, while mashing to bring the right consistency.
Let this boil for 2 minutes. Switch off the flame.
In a pan add 1 tbsp butter and when it is hot, add the kasoori methi, coriander leaves, red chili powder and pav bhaji masala.
Keep the flame in medium low. Ensure not to burn this.
Cook for a minute and then transfer this immediately to the bhaji.
Bhaji is ready.
Toast the pav buns with butter and 2 pinches of pav bhaji masala.
Serve hot pav bhaji with finely chopped onions and coriander leaves.