Mumbai Masala Pav

Melt 20 g butter on a wide tawa over medium heat. Add the onion and cook until translucent.

Add the ginger-garlic paste and green chilli; cook for 45 seconds. Add the capsicum and cook for 2 minutes.

Add the tomatoes and salt. Mash and cook until the tomatoes are pulpy and the mixture is almost dry.

Add 12 g of Mumbai Tawa Pav Bhaji Masala and water. Cook and mash for 2 to 3 minutes, then fold in half the coriander and the lemon juice.

Slit each pav while keeping one edge joined. Divide the masala evenly between the pairs of pav. Press the cut sides into the masala, fill lightly, and coat both outer sides.

Add the remaining butter around the pav and toast both sides until crisp-edged and glossy. Finish with the remaining coriander and serve immediately.