To prepare the pav bhaji, start by prepping the vegetables. Peel the potato and carrot. Wash the cauliflower florets well.
Slice up the potatoes and carrot. (if you have access to frozen chopped vegetables, use them here to speed up the process)
In a pressure pan, place sliced potatoes, carrots, cauliflower florets, frozen peas and garlic cloves. Add 1/2 tsp salt and 1 cup water. Pressure cook for 2 whistles and keep on sim for 5-6 minutes. Once you are able to open the cooker, open the lid and using a wooden masher or a potato masher, mash the cooked veggies to get a coarse puree.
While the vegetables cook, using a food processor or a chopping board and knife, chop the onion and bell pepper finely.
Heat the oil in a heavy bottomed pan. Add the finely chopped onion and bell pepper, and saute on medium flame until they are softened, around 5 minutes.
To this, add the red chilli powder, pav bhaji masala and stir on low flame for 30 seconds.
Add the tomato puree, 1/2 - 3/4tsp salt and bring to a simmer.
Add the mashed vegetables to this and thin with a a few spoons of water if required. Allow this to simmer for 3-4 minutes.
Remove from flame, garnish with coriander and lemon wedges and serve with buttered and toasted pav.