Pressure cook cubed potatoes and carrots till 2 whistles.In the remaining stock boil beans, cabbage,cauliflower, and green peas till 1 whistle.
Reserve stock and mash first potatoes and carrots. Then mash rest of the vegetables coarsely.
Heat butter and oil in a pan and sprinkle ajwain/carom seeds. Add chopped onion and fry till transparent.Add capsicum and sauté. Then add ginger garlic paste,tomato puree,red chili powder and salt to taste.Fry till the raw smell of ginger and garlic is eliminated.
Add mashed boiled vegetables.Mix in pav bhaji masala, rest of the vegetable stock and water as needed.
Boil for 5 minutes and sprinkle lemon juice, garam masala and toss.Garnish with chopped coriander,spring onion and grated cheese.Serve steaming hot cheese bhaji with lightly toasted buttered pav and a bowl of salad.Enjoy in breakfast, lunch or dinner.
