• Heat the oil in a wide skillet or pot over medium high heat. Add the onions and sauté until soft and translucent but not browned. Add the ginger-garlic paste and continue to sauté another minute.
  
• Add the tomatoes and cook over high heat until they begin to darken.
  
• Add in the grated cauliflower, peas, potatoes, grated carrots and bell peppers.
  
• Add two cups water and mix. Cover and cook for 10 minutes or until the veggies are very soft. Make sure the cauliflower and carrots have cooked completely.
  
• Stir in the pav bhaji masala. You can also add some paprika at this point for more color (street vendors often use food color for that bright red color).
  
• Turn down the heat. Using a potato masher, mash the veggies until most of them are broken down and you can't recognize the individual vegetables, with the exception of some peas, which can be notoriously hard to mash. Do this carefully because the bhaji is thick and will bubble and splatter as you mash it.
  
• Taste the pav bhaji and add more pav bhaji masala if needed. Add salt to taste.
• Add the two tablespoons of vegan butter and continue to "fry" the bhaji until it is very thick and has a glossy sheen on top. This should take 2-3 minutes. Turn off the heat.
  

How to serve and eat pav bhaji

• Toast pav: Heat a griddle or skillet until very hot. Put a pat of vegan butter on it and sprinkle a bit of pav bhaji masala. Slit a pav roll down the middle with a knife, but leave it connected at the spine, like an open book. Place it, open-side-down on the hot skillet. Toast the pav until golden-brown.
• Serve pav bhaji: Place two toasted pav rolls in a plate and ladle some bhaji into the plate. Add a square of vegan butter to the bhaji. The bhaji should be hot enough that the butter begins to melt right away. Sprinkle onions and cilantro over the bhaji and serve more onions and cilantro on the side along with lemon wedges.
• Eat: Before you eat, swirl the butter into the bhaji. Tear off a piece of the pav and scoop up the bhaji, onions and cilantro in one bite! Spoons and forks are a no-no. Even Desi, who can barely eat roti without a knife and fork, uses his fingers to eat pav bhaji. There just is no other way to enjoy it.
• Finally, no Bombay street food is complete without a cup of chai, so pour yourself a glass of vegan cutting chai to wash down the pav bhaji.