Heat oil in a large frying pan and saute 3/4 of the onions until soft and translucent. Add garlic, ginger, red pepper, tomatoes, red chilli and MKS pav bhaji masala and cook until the tomatoes have turned soft.
Season the mixture with salt and add the softened potatoes with 1 cup of water. Scrape the bottom of the pan with wooden spoon to remove any glazing.
Cook the mixture until the potatoes are very soft and can easily be mashed. If the mixture needs it add more water to keep a thick sauce consistency.
Mash all the ingredients together to create a thick sauce.
Sprinkle some fresh coriander, lemon juice and the rest of the chopped onion on top and dish into small bowls.
Serve with fluffy white buns and use this to dip into the Pav bhaji.
Notes
Temper a few curry leaves and mustard seeds in oil and pour into the mixture just before serving.