Pav Bhaji

This is my first attempt at making pav bhaji myself and without any help from Sameer or his mom.  I found this recipe on VegRecipesofIndia.com.  I tried this recipe out for the first time last week and it was fantastic.  Even Simran liked it, as long as she had plenty of pav with her bhaji (it was a good level of spice for me, but maybe a bit much for a baby).  The version below is not identical to the original -- it's my version, based on making it slightly less spicy and only using the vegetables I'm used to having in pav bhaji.  The raw red onion on top is KEY when you eat it.  Don't leave it out!

Ingredients

• 2 medium size potatoes, peeled and chopped into 1-inch cubes
• 1 cup peas, fresh or frozen
• 1 large red onion, finely chopped
• 2 to 3 large tomatoes, finely chopped
• 1 cup red and/or green bell pepper, chopped
• 2 to 3 tsp ginger-garlic paste
• 1 jalapeno, finely chopped
• 1 or 2 tbs pav bhaji masala (I prefer 1/2 tbs.)
• 1 tsp chili powder or freshly pounded 1-2 dry deseeded red chilies (I use the former.)
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• Amul butter as much you want (I used ghee until I ran out, then regular butter.)
• salt, to taste
• 12 pavs (This time around, I just made white rolls, buttered and toasted lightly in the toaster oven.  Fantastic.)

Directions

1. Boil potatoes and peas until tender.  Add peas near the end since they require less time to cook.  Drain.
2. Mash the vegetables lightly and keep aside.
3. In a pan, add butter.
4. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
5. Fry the onions till they become transparent. Now add the ginger-garlic paste (I had none, so I used ginger paste and a clove of minced garlic this time).
6. Fry till the raw smell of the ginger-garlic paste disappears.
7. Add chopped green chilies and fry for a minute.
8. Add the tomatoes and fry them till they become soft and mushy.
9. Add the chopped bell pepper. Now add the chili powder, turmeric powder and pav bhaji masala.
10. Mix the dry masalas well. Fry for few minutes till the bell peppers become a little soft, but not mushy.
11. Now add the mashed vegetables.
12. Combine the mashed vegetables well with the masala.
13. Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes. 
14. If the vegetable becomes too dry and then add some more water.
15. When done, garnish with cilantro leaves. Serve with chopped onions and chopped lime.
16. While serving, add amul butter to the bhaji and serve with buttered pavs.
17. Slice the pavs.
18. On a flat pan, heat some butter.
19. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute. (Alternately, if you have a toaster oven, butter the pavs and then toast for about 2 minutes in the toaster oven.  Please note: a toaster oven is NOT the same thing as a toaster).
20. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.