Chop all the vegetables including onion, green chilli, ginger, garlic, capsicum, tomatoes, carrot, cauliflower, potatoes, and beetroot.

Boil the potatoes, beetroot, carrot, cauliflower, and green peas until soft. Mash them thoroughly and set aside.

Heat oil and butter in a pan. Add chopped onion, green chilli, ginger, and garlic. Sauté until the onions turn golden brown.

Add chopped capsicum and tomatoes. Cook until the tomatoes are soft and mushy.

Add salt, Kashmiri red chilli powder, turmeric powder, and pav bhaji masala. Mix well and cook for a few minutes.

Add the mashed vegetables to the pan. Mix everything together and cook on medium heat, stirring occasionally, until the flavors are well combined.

In a separate pan, heat butter and add pav bhaji masala. Stir well and pour this tadka over the prepared bhaji.

Serve the hot bhaji with buttered pav and garnish with chopped coriander and a squeeze of lemon.