In a deep bottom pan or a wide cast iron pan if you have, heat 1 tablespoon unsalted butter along with 1 teaspoon oil in low heat to prevent butter from burning. Let the butter melt.
Add 2 teaspoons Kashmiri red chili powder, a pinch of asafoetida (hing), and 2 teaspoons Kasuri methi (dried fenugreek leaves). Saute and cook in low heat for about a minute.
Next, add in the 2 finely chopped or grated onions. Saute them in medium heat until they turn soft.
Add in 1/2 inch grated ginger and 1 large grated garlic. You can use 2 teaspoons ginger garlic paste if store-bought. Saute them until their raw smell is gone.
Now add the 2 finely chopped or grated tomatoes, 1/4 teaspoon salt to cook it faster. Cook them until they are very soft and mushy. Use the back of a spatula or the potato masher to mash it more.
Next, add 2 teaspoons pav bhaji masala, and mix everything well. Cook this mixture for 2-3 minutes until it becomes a mass and starts leaving the pan.
Add in 1/2 green bell pepper finely chopped along with about 1/4 cup water and cook until it is soft and mushy.
Next, we have to transfer the mashed vegetables. I added 1/2 cup water before adding the veggies so that they don't stick to the pan. You can do the same or directly add the mashed veggies.If you have not added water, add 1/2 cup now after adding the veggies, mix everything well.
Close a lid (IMPORTANT- as it will splutter a lot), and cook it on low-medium heat for 10 minutes, by stirring often so that it does not stick to the pan.
I wanted the bhaji to be much smoother, so I mashed the veggies again. You can do the same if you like. Next, add 1 tablespoon pav bhaji masala. You can add more or less based on how strong the flavor of the masala is. I used MDH brand masala and I needed 1.5 tablespoons in total.
Add some more salt if required (I added another teaspoon of salt), and more water if the mixture is thick.
Simmer this again for 10 more minutes on medium heat. You will see the fat (from butter) separating.
Lastly, add 1 more tablespoon of butter, juice of half a lemon, and finish it off with chopped coriander leaves. Mix everything well.
In case you find that the flavor of pav bhaji masala is less depending on which pav bhaji masala you use, you can add 2 more teaspoons of it.