Preparation: Soak Red Chillies for atleast 20-30 mins. While these soak chop the vegetables. Bigger chunks or finely diced, doesn't matter as it will all be mashed in the end. Garlic Paste: Blend some garlic cloves with a tablespoon water to make a paste. Red Chilli Paste : Blend the soaked rec chillies with a couple tablespoon of water.

Turn on Saute mode. Add some oil and allow it to heat.

One hot, add butter and allow it to melt. Then add the cumin seeds, and allow them to splutter.

Next add the onions and saute until golden brown.

Then add the garlic paste and chilli paste and stir util aromatic.

Add some red kashmiri chili powder, it will help give a nice color, followed by ginger paste. stir until aromatic.

Next add the tomatoes followed by salt and cook until they soften.

Add the pav bhaji masala, followed by potatoes, bell peppers, carrots, cauliflower, peas and beet. Stir them all into the onion tomato mixture.

Add water and close the lid and pressure on normal for 10 minutes, followed by a natural pressure release.

Once done, using a masher mash the bhaji into a consistency you like.

Prepare the tempering by heating some oil and butter. Add the garlic paste and cook until aromatic.

Lastly add the kashmiri red chilli powder, stir and pour the tempering on the bhaji. Garnish with cilantro.

Serve hot with a dollop of butter & butter toasted Pav.