Wash and clean the potatoes. Pressure cook on high flame for 6-7 whistles. Wait until pressure subsides. Open the pressure cooker. Cool the potatoes. Remove skin, mash well and keep aside.
In the meantime, heat a large kadai. Add oil and 25 gms of butter. Once butter starts melting, add finely sliced onions and fry till translucent.
Add garlic paste and fry till raw smell disappears and onion starts becoming golden.
Add tomatoes and green chillies and fry well.
Add paav bhaji masala and red chilli powder and fry well in low flame till oil comes on top.
Add cubed capsicums and frozen peas. Mix well. Cover and cook to 2-3 minutes till capsicum is soft.
Add boiled & mashed potatoes and required amount of water. Mix well.
Cover and cook for 5-10 minutes on low flame. Adjust salt.
Once the gravy reaches the required consistency, switch off flame. Add coriander leaves, lemon juice and 25 gms of butter. Close the lid and leave it for 15 minutes to rest.
While serving, use the balance 50 gms butter to toast the paav on both sides till light golden.
Also serve paav bhaji with a salad of thinly sliced onions mixed with lemon juice, coriander leaves and green chillies on the side.
Enjoy the Spicy Paav Bhaji on a rainy evening with your loved ones.
