Dry roast coriander seeds, jeera seeds, fennel seeds, bay leaf, star anise, black cardamom, and red chilies for 2 minutes.

Cool down masala and add into mixture jar.

Also add amchur, turmeric, dry ginger, and black salt. grind it into fine powder.  pav bhaji masala is ready, store it in an air-tight container.

In a pressure cooker, add 2 tbsp oil, jeera, a pinch of hing, and turmeric powder. Mix well

Then add chopped potatoes, cauliflower, green peas, chopped carrots, pavbhaji masala, and salt. Mix well.

Add 1 cup of water and mix well. Cover the lid and pressure cook vegetables for 3 whistles on medium flame.

After 3 whistles, release pressure naturally and mash boiled vegetables with a masher.

In a mixture jar, add chopped tomatoes, ginger, garlic, and soaked red chili. Grind it into a smooth paste. Keep it aside.

Now In a pan, add butter, oil, and cumin seeds. Sauté for a minute.

Now add chopped onion and cook it till the onion becomes translucent.

Add chopped capsicum and sauté it for 2 minutes.

Now add red chili powder and coriander powder. Mix well.

Add tomato puree and sauté till it releases oil from its sides.

Then add pav bhaji masala and mix well.

Now add 1 glass of slightly hot water and salt. Mix well and bring it to a boil.

Add boiled and mashed vegetables and mix well. Cook mixture for 5-7 minutes.

Lastly add garam masala, Kasuri methi, and lemon juice. Mix well.

Switch off the gas. Sprinkle some coriander leaves and add some butter on top.

Pav bhaji is ready to serve.

Heat butter in a pan, and add little pav bhaji masala, pav bhaji, and coriander leaves. mix well.

Make a slit into the pav and roast it from both sides.

Serve pav with butter pavbhaji.

In a pan, add oil, garlic paste, turmeric powder, red chili powder, Kashmiri red chili powder, and salt.

Mix well and cook the mixture till oil separates from its sides.

Add some water and cook chutney till oil releases on top.