Steam the Potato (1 1/2 cup) and Green Peas (1/2 cup) in a pressure cooker. The vegetables has to be cooked completely.
Peel the boiled potatoes. Mash the boiled peas and potatoes lightly with a potato masher or a spoon and keep aside.
Heat the Butter (2 tablespoon) and Oil (1 tablespoon). Add Cumin Seeds (to taste). When they sizzle, add the Onion (1 cup). Fry the onions till they become translucent.
Now add the Ginger Garlic Paste (1/2 teaspoon). Saute till the raw aroma of the ginger-garlic paste disappears. Add the Bell Pepper (1/2 cup) and saute for 2 to 3 minutes.
Add the Tomato (2 cup) and Saute till the tomatoes become soft and mushy and you see the fat from the sides. About 6 to 7 minutes on a low to medium flame.
Add the Ground Turmeric (1/2 teaspoon), Red Chili Powder (1/2 teaspoon), Pav Bhaji Masala (2 tablespoon) and cook for 2 to 3 minutes.
Stir and saute for 1 to 2 minutes till the bell peppers soften a bit. You don’t need to cook the bell peppers until very soft.
Add the peas-potatoes mixture and combine the mashed vegetables well with the masala. Add Water (1/2 cup) and combine everything well. Season with Salt (to taste). With a potato masher, mash the veggies directly in the pan. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.
Add Butter (2 tablespoon) into bhaji. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
When done, garnish with Fresh Cilantro (1 tablespoon). Serve with Onion (1) and Lemon (1).
While serving, add Amul Butter (4 tablespoon) to the bhaji and serve with Slider Buns (8).