Heat 2 tbsp butter in a large pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add capsicum and cook until soft.

Add tomato puree and cook until the oil separates. Stir in pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well.

Add all the chopped vegetables (cauliflower, carrots, peas) and mashed potatoes. Mix thoroughly and mash the vegetables with a masher.

Add 1-2 cups of water to adjust consistency. Simmer for 10-15 minutes, stirring occasionally, until the bhaji thickens.

Garnish with chopped coriander leaves and a dollop of butter. Squeeze lemon juice before serving.

For the pav, slit the bread rolls horizontally without cutting through. Heat butter in a pan, toast the pav until golden and crisp.

Serve hot pav with bhaji, topped with chopped onions, coriander, and a lemon wedge.