In a cooker, add 2 medium-sized potatoes (roughly chopped), ½ cup green peas, ½ cup cauliflower, 2 green chilies, 1 cup water, ½ tsp turmeric powder, and salt to taste. Mix well.

Cover and pressure cook the vegetables on high flame for 3 whistles.

When the pressure cooker releases its pressure naturally, open the lid and crush the boiled vegetables with a masher. Keep it aside.

In a mixture jar, add 7-8 garlic cloves, 1 inch ginger, 1 green chili, and ¼ cup coriander leaves. Grind it into a coarse paste without adding water. Keep it aside.

Now in a pan, add 4 tbsp oil and 1 tsp cumin seeds. Sauté it.

Add ¾ cup chopped onions and sauté them.

Then add the coarsely crushed garlic paste and sauté it.

Now add 1.5 cups chopped tomatoes and salt. Cover and cook the tomatoes until they become soft.

Slightly crush the tomatoes and onions with a masher.

Then add ½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, and some water. Sauté the masala until oil releases from its sides.

Now add 1 tbsp butter and 2 tbsp pav bhaji masala. Sauté it.

Then add 1 cup hot water and mix well. Cover the pan and cook the masala for 5 minutes until oil releases on the surface of the masala paste.

Now add the boiled and crushed vegetables and mix well. Cover and cook the bhaji for 5 minutes.

Then add 100 grams grated paneer, 2 grated cheese cubes, a pinch of garam masala, and some coriander leaves. Mix well and cook the bhaji for 2-3 minutes.

Lastly, add 1 tbsp lemon juice and mix well. Switch off the gas.

Serve Gotala pav bhaji with butter-roasted ladi pav.