Add vegetable oil and butter to a large tawa or heavy bottomed pan. Once hot, add cumin seeds and let it splutter.

Add capsicum and saute for 5 minutes on medium flame or until slightly softened.

Add chopped onion and allow to fry on medium flame for 6-7 minutes.

Add chopped tomatoes, 2 teaspoons pav bhaji masala and 1 teaspoon of salt. Cook on low heat for 8-10 minutes or until softened.

Add chilli powder, coriander powder, turmeric powder, 2 teaspoons of pav bhaji masala, 1 ½ tablespoons of garlic paste, green chilli paste and ½ a teaspoon of salt.

Add mashed potato, carrots, beetroot and green peas. Stir to combine. Add 1 cup of water and mix well.

Allow it to come to a boil and mash using a potato masher.

Allow the bhaji to reduce and cook on a medium flame

Once the water gets absorbed, add another cup of water along with half a teaspoon of salt and repeat the mashing process.

Ensure all the vegetables are fully cooked and mashed together.

Add butter, kasuri methi, ½ a tablespoon of garlic paste and ¼ cup of chopped coriander leaves and stir to combine.

Simmer it for 1-2 minutes or until butter has melted through.  Once it melts, add lemon juice .

Ad the remaining coriander leaves, stir to combine. Serve hot along with chopped onion, lemon wedges and hot toasted pav!