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1
In a large pot, add the cauliflower, carrot, and potato. Pour enough water to cover the vegetables by an inch, and bring to a boil. Once the water boils, lower the heat and let it simmer until the vegetables are very soft, about 25 minutes. Set aside.
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2
Heat the butter and oil in a large pan. Add the onion and garlic and saute until the onions are transparent, about 5 minutes.
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3
Add the chilli and turmeric powder to the pan and give it a stir to mix well. Add the tomatoes, and simmer till the oil separates.
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4
Add the boiled potatoes, carrots, and cauliflower the mix. Add the pav bhaji masala and black salt then mash the vegetables using a heat-proof spatula or a potato masher.
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5
Let it cook for another 5 minutes and add salt if needed, then take it off the heat.
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6
Just before serving, add cilantro, butter (optional) and lime juice. Serve hot with the warm pav.
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7
Generously butter the buns on the exposed side and fry it , buttered side down, on a pan kept on medium flame. When golden brown, flip over and fry for a minute or two.
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8
Repeat with the remaining buns.
