Heat the butter in a deep kadhai and add the cumin seeds.

When the seeds crackle, add the chill-garlic paste, minced garlic, and sauté on a medium flame for 30 seconds.

Add the onions, capsicum and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent while stirring occasionally.

Add the tomatoes, salt, Red chili powder, pav bhaji masala and 1/2 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.

Mash it lightly, add the coriander and simmer for another minute.

Add the lemon juice and mix well.

Heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds.

Slit 4 pavs or buns vertically, open, apply butter and place it on the masala.

Spread the masala evenly over the pav till it gets evenly coated from all the sides.

Repeat with the remaining ingredients to make more masala pavs.

Garnish with some coriander before serving.