Peel potato, carrot and dice them. Finely chop beans. Cut cauliflower and keep it immersed in water with salt for 15 mins.
Place all the vegetables chopped along with green peas in a vessel and add 1/2 cup water.
Pressure cook for 3 whistles.
Heat a pan with 1 tbsp butter. Fry finely chopped onion and green chilli for a minute.
Add ginger garlic paste and cook for another minute.
In goes finely chopped tomato, red chilli powder, turmeric and pav bhaji masala, required salt.
Cook for 2-3 minutes or until the tomatoes turn soft and mushy.
Add finely chopped capsicum and cook further more for a minute.
Add cooked vegetables. Mash it well until thick using potato masher.
Add 3/4 cup or required water. Mix well.
Add finely cube cut paneer and simmer for 6 - 8 minutes. Stir in between to avoid burning.
Switch off flame, top with 1 tbsp butter. Squeeze in a lemon and garnish with chopped coriander.