Boil 2 tomatoes with enough water until the skin of the tomatoes starts cracking.

Let the boiled tomatoes ‌cool down and then transfer to a blender.

Blend the tomatoes into a smooth paste and keep it aside. Tomato puree is now ready.

Pressure cook or steam around 300g of assorted vegetables of your choice; you can use vegetables like potato, cauliflower, peas, beans etc.

Once the vegetables are cooked mash them well and keep it aside.

Heat a deep-bottomed pan and add 2 tbsp oil; as the oil warms up, add 1 finely chopped onion and fry well.

Add ½ tsp ginger garlic paste and tomato puree and mix well.

Let the tomatoes cook for 2 to 3 minutes on medium flame.

Add 1 pack of pav bhaji masala and mix well.

Now add the mashed vegetables and ½ cup of water and mix well.

Cook well on low flame for 10 minutes.

Add salt if needed.

Pav bhaji masala is now ready. Add a scoop of butter, finely chopped coriander leaves and 1 tbsp lemon juice on ‌top.

Take a pav and slice them in half, heat a skillet, add 1 tsp butter, sprinkle pav bhaji masala powder on the skillet and mix well.

Place the sliced pav in the skillet and fry until the pav turns golden brown.

Serve the buttered pav with the bhaji masala and enjoy the classic pav bhaji masala with a cup of coffee or tea.