Wash the vegetables and add them in a pressure cooker.
Add a cup of water and pressure cook for 1 whistle on high heat.
Simmer the heat and cook for another whistle.
Remove the pressure cooker from heat and let the pressure release and keep aside.
Heat butter in a pan.
Add onion, ginger paste and garlic paste and fry till onion turns translucent and the raw smell of ginger and garlic is gone.
Add green chillies and tomatoes and ½ cup of water and cook for 2-3 minutes.
Now add red chilli powder and Pav bhaji masala and cook for a minute.
Add the cooked vegetables in the pan and mix well.
Mash the Pav Bhaji using a potato masher till it is all mushy and mixed very well.
Keep adding little water if the Pav Bhaji thickens and cook for 10-12 minutes on medium low heat.
Add paneer, lemon juice, salt and coriander and mix well.
Garnish with fresh coriander and dollop of butter.
Serve hot with a dollop of butter, chopped onions and slightly toasted and buttered Pav.
I always use standard cups and spoon measures for measuring the ingredients. So please use them too for best result.The proportion of the veggies used makes a lot of difference in the taste of the final dish. The proportions that I have used will give the best results. So please try to stick to them.You can increase or decrease the amount of chillies in the recipe to suit your taste.I used Pav Bhaji masala from Everest brand which is my favourite but you can use whichever masala you want.The vegetables must be cooked until they are nicely softened. Otherwise you will have chunks of veggies in your bhaji.Use a potato masher to mash the bhaji. No other equipment work as well as this simple masher.Add ¼ beetroot in your Pav Bhaji to give it a lovely red hue.The road side vendors use dried green peas soaked in water to make the pav bhaj and that gives it a very distinct taste. You can try using them too.Bhaji made in butter tastes the best and authentic. So do not replace it with oil.