Ingredients

1. 1 large potato
2. 1/2 cup cauliflower florets
3. 1/4 cup peas
4. 4-5 baby carrots
5. 1 medium onion
6. 2 tsp ginger-garlic paste
7. 1/4 capsicum
8. 1 medium tomato
9. 1 green chilli
10. Salt (to taste)
11. 1/2 tbsp pav bhaji masala
12. 1 tsp red chilli powder
13. 1/2 tsp cumin-coriander powder
14. 1/2 tsp kasuri methi
15. 1-2 tsp lemon juice
16. 1/2 tbsp butter
17. Chopped coriander (for garnish)

Steps

1. Pressure cook/boil cubed potatoes, cauliflower florets, peas and carrots.

2. Once done, drain out the water and mash them.

3. Heat a pot. Once hot, add butter.

4. Add the finely chopped onions. Cook till translucent.

5. Add ginger-garlic paste and green chilli. Cook till the raw smell fades.

6. Add the capsicum and cook for 3-4 minutes.

7. Add tomatoes and press down on the tomatoes while cooking. Cook till the oil starts to separate.

8. Add salt, red chilli powder, coriander-cumin powder and pav bhaji masala. Cook for 2-3 minutes.

9. Add the boiled and mashed vegetables. Pour some water and mix well.

10. Let it boil until it attains a think consistency. Adjust masala according to taste.

11. Add lemon juice and mix well.

12. At the end, add kasuri methi.

13. Garnish with coriander and serve with toasted bread.

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