Pressure cook the potatoes, green peas and cauliflower. Just add enough water to pressure cook. Do not discard the water.
Once cooled. Remove the excess water in a glass.
Mash the potatoes, green peas and cauliflower. The mashing should be as per requirement. I mash it completely. Some people like some pieces, or as called in Mumbai language, khada bhaji.
Puree the tomatoes, capsicum and green chilly in a blender
In a big pot or wok, add 2 tablespoon butter.
Once hot add the tomatoes, capsicum and green chilly puree.
Let it cook for at least 5-8 minutes on medium stirring in between.
Now add the mashed vegetables.
Add the Pav bhaji masala, turmeric powder, red chilly powder, salt and mix well.
Adjust the consistency by adding the water you removed from the bhaji. (The consistency depends on you, but generally, it is semi-thick).
Let it cook for 5 minutes on medium.
Reduce to slow, add 4 tablespoons of butter and let it simmer for 10-15 minutes.
While cooking, cover it with a lid, or you will have the bhaji splatter all over.
Garnish it with coriander and butter and serve hot with homemade Pav.