Ingredients:

 Vegetables For Bhaji

• 2½ kgs cauliflower
• 2½ kgs chopped carrot
• 2½ kgs potatoes, peeled and chopped
• 750g french beans – chopped
• 2½ kgs fresh or frozen peas
• 10 large onions, finely chopped
• 1½ inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle, to make a paste
• 10 to 20 green chilies, chopped
• 5kgs tomatoes finely chopped
• 22 to 25 cups water – for pressure cooking

Other Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder or freshly ground 1 to 2 soaked dry kashmiri red chilies
• 2 to 3 tablespoons Pav Bhaji Masala 
• 15 to 20 cups water or the stock in which the vegetables were cooked 
• salt as required
• 30 tablespoons Amul butter – butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version

Accompaniments For Pav Bhaji

• 120 pavs for serving with the bhaji
• 10 medium to large onion, finely chopped
• 10 lemon or lime, chopped in wedges
• 30 to 40 tablespoons chopped coriander leaves, for garnish

Instructions:

Cooking Vegetables

1. Rinse, peel and chop the vegetables. You will need 2½ kgs cauliflower, carrots, potatoes (chopped) and ⅓ cup chopped french beans. 
2. Add all the above chopped vegetables in a 2 litre pressure cooker. Add 2½ kgs green peas (fresh or frozen).
3. Add 22 to 25 cups water.
4. Pressure cook the vegetables for 5 to 6 whistles or for about 12 minutes on medium heat.
5. When the pressure settles down on its own, open the cooker and check if the vegetables are cooked well. The vegetables have to be cooked completely.

Making Bhaji

1. Heat a pan or kadai. Add 2 to 3 tablespoons butter. 
2. When butter melts, add 1 teaspoon cumin seeds and let them crackle.
3. Add ½ cup finely chopped onions, and sauté on medium heat till they turn translucent.
4. Add 2 teaspoons ginger-garlic paste and sauté for a minute.
5. Add chopped green chilies and give it a mix.
6. Now add 5kgs finely chopped tomatoes and sauté them on low to medium heat until soft for 6 -7 minutes.
7. Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
8. Add 3 tablespoons pav bhaji masala.
9. Add the cooked vegetables. add all of the stock or water from the pressure cooker in which the vegetables were cooked. Add salt.
10. With a potato masher, mash the vegetables directly.
11. Stir occasionally and let the bhaji simmer for 8 to 10 minutes. 
12. When the bhaji is simmering, you can fry the pav so that you serve it with hot bhaji.