Before making the pav bhaji, we’ll prepare a special paste that gives the bhaji that authentic street food flavor. Soak the dried Kashmiri red chilies, then drain and add them to a blender jar. Add garlic, cumin seeds, ginger, salt, and water, then blend into a paste. Add a little oil and blend again. This is your spicy garlic chutney.

In a pan, add butter and oil. Once hot, add the finely chopped onions and sauté well. After the onions are cooked, add 2 tablespoons of the prepared chutney and sauté thoroughly.

Once the chutney is well sautéed, add the chopped tomatoes and salt. Cook the tomatoes until soft.

When the tomatoes are softened, add the spices: coriander-cumin powder, turmeric powder, red chili powder, and pav bhaji masala. Mix well and cook. Add the chopped green bell pepper and mix again.

Let the bell pepper cook for a while until the oil and butter start to separate.

Steam the eggplant, cauliflower, green peas, potatoes, and bottle gourd until soft, making sure there’s no excess water. Mash the vegetables with a masher. Add all the mashed vegetables to the pan with the cooked masala and mix well. Cook for a few minutes, then add salt, cilantro, and lemon juice. Mix thoroughly and top with more butter.

To make masala pav, prepare a paste by mixing garlic chutney, pav bhaji masala, salt, and a little water in a bowl. Heat a pan, add butter, and spread 2 tablespoons of the prepared paste. Add cilantro. Slice the pav bread in half and toast both sides in the pan, coating with the masala paste.

Your masala pav is ready. Serve hot with the bhaji.

Your restaurant-style pav bhaji is ready! I served it with soft bread rolls, onion and tomato salad, papad, and buttermilk for a complete, spicy, and flavorful meal.