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 another minute.

Add chopped tomatoes and cook until they turn soft and mushy. Add capsicum and cook for 2-3 minutes.

Add pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well and cook for a minute.

Add mashed potatoes, chopped cauliflower, carrots, and green peas. Mix everything well.

Add a little water to adjust consistency. Mash the vegetables with a masher until smooth. Simmer for 10-15 minutes.

Add remaining butter and lemon juice. Mix well and garnish with fresh coriander leaves.

For the pav, slit the bread rolls horizontally without cutting through. Heat butter on a griddle, toast the pav until golden brown.

Serve hot pav bhaji with toasted pav, chopped onions, and lemon wedges.