First step is to cook the vegetables. Pressure cook potato and tomatoes for 3 whistles with ½ cup water
Open after 3 whistles. Vegetables should look like this. Soft and well cooked.
Mash well. You can choose the consistency for the bhaji as per your preference.
Keep aside
Melt butter in a kadai. Add 1 big tsp jeera.
Add garlic and onion. Sauté.
Once the onion turns transparent and raw smell of garlic disappears, add 3tbsp pav bhaji masala, 3 tbsp chili powder and salt. Adjust spice level based on your preference
Cook in low flame for about 4 minutes and sauté.
Now add capsicum and mix well. Sauté for 2 minutes
Add the mashed tomato and potato mixture. Adjust salt and mix well.
Let the bhaji cook in low heat for 5 minutes. Be careful, the gravy will splutter. If available, use a splatter screen
Top with coriander and turn flame off.
Pav Bhaji is ready!