Prepare all the ingredients: blanch vegetables, boil and mash potatoes, and chop the remaining vegetables.

Heat butter in a kadai/wok over medium heat.

Add onions and saute until softened and pinkish.

Add carrots and saute for a few seconds.

Add bell peppers and saute for 1-2 minutes, until half-cooked.

Add finely chopped tomatoes and saute until mushy.

Add red chili powder, turmeric powder, chaat masala, and pav bhaji masala and saute until well combined.

Add boiled and mashed potatoes, blanched peas, and cauliflower.

Add a little water (2 tablespoons max), season with salt, and mash the masala well with a masher.

Adjust water as needed.

Add red chili-garlic sauce, mix, and switch off the heat. Add lemon juice.

Check for salt and spices and adjust if required.

In another wok, heat a little butter and toss the pre-cooked pasta in it once the butter is heated.

Add the buttered pasta to the pav bhaji masala and mix well to coat.

Serve garnished with grated cheese.