slice all the pavs and keep aside.
Take a skillet(tawa) or a frying pan. Melt 2 tbsp butter/ghee or you can use oil instead of butter.
Add 1/2 tsp cumin seeds and let them splutter. Then add ginger garlic paste and green chilli. stir and saute till the raw smell of ginger garlic goes away.
Add finely chopped onion and saute till they turn translucent. Add finely chopped tomatoes and capsicum stir and saute for 3-4 minutes on low to medium flame.
Then turmeric powder, red chili powder, pav bhaji masala. You can add the pav bhaji masala as per taste. Season with salt as required. Stir well.
add water and bring the mixture simmer on medium flame. As it simmers it will thicken and reduce.
Reduce the flame to low and let the masala come to the thick consistency. There should not be a lot of liquids in the masala, as then this will make the pav soggy.
Bring the masala to one side of the tawa or pan.
Melt some ghee/butter on the empty space in the tava. Place the pav slices on it. Toast them lightly or you can just let them absorb the butter. you can toast more also if you want. its totally up to you.
Turn over and toast the other side. If you want you can add more ghee/butter. Now place the masala on the pav evenly with the spoon.
Serve masala pav hot. Drizzle some lemon juice on it. garnish with some chopped onions and coriander leaves.