Take a non-stick pan and add oil in it, once oil is hot add butter and minced garlic and saute on a medium flame till garlic turns brown in color.

Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.

Once the onions turn brown add capsicum and sauté for 1 more minute till they are tender and stir in between.

Now add the tomatoes in the onion and capsicum mixture and cook for 3 to 4 minutes till the tomatoes are mushy.

Add salt, pav bhaji masala, and Kashmiri red chili powder at this stage and mix well.

Let all the spices simmer in the gravy for 4-5 minutes while stirring in between.

Add the mashed green peas, mashed potatoes in the gravy and mix well.

Add 1/2 cup of water in the mixture and mix it well till all the water is absorbed in the vegetables.

Add lemon juice in the bhaji and mix well and cook for another 1 minute.

Finally, garnish with freshly chopped coriander leaves and a dollop of butter and serve it with pav.

How to serve it with Pav

Slit 2 pav’s vertically and keep aside.

Heat a large tava, add 2 tsp of butter and slit open the pav’s and cook on a medium flame till they are light brown.