My Pao Bhaji

This recipe serves 6

500 gm chopped mixed vegetables (cauliflower, peas, carrots, French beans)
2 large potatoes diced
1 large capsicum diced
2 medium onions chopped
4 medium tomatoes chopped
2 tbsp garlic, ginger, chilly paste
1/2 tsp whole cumin
2 tsp vegetable oil
1 tsp butter
3 tbsp Pao bhaji Masala
Dry masalas- Salt to taste, 1/2 tsp each of turmeric powder, coriander powder, red chilly powder
1/2 cup fresh chopped coriander
Juice of 1 lime
2 cubes, grated cheese cube (optional)

Pressure cook mix vegetables and potatoes (except capsicum) to 3-4 whistles. Retain the stock. Heat oil in a pan, add cumin, garlic, ginger, chilly paste and sauté for a minute. Stir in the onions and cook till soft or light brown. Add the tomatoes, cook for 6-7 mins on high flame, stirring regularly and making sure its not getting burnt. Add dry masalas and 2 tbsp out of the 3 tbsp of pao bhaji masala. Stir for a minute and add the boiled vegetables. Keep adding the vegetable stock while cooking to the required consistency. In a separate pan heat butter, add 1 tbsp of pao bhaji masala and capsicum. Saute for a minute and pour an the vegetables, add lime juice and garnish with coriander and cheese spread. Serve with hot buttered bread... I also like to toast it on bread topped with cheese..like a pizza..