Begin by chopping ginger, garlic, green chilies, onions, green bell peppers, and tomatoes.

Heat up a dutch oven enameled castiron on low-medium heat, once hot, add 1/2 tablespoon of oil and 2 tablespoons of butter.

Once the butter melts, add ginger, garlic, and green chilies. Saute for a minute.

Add onions and season with a little salt. Increase heat to medium. Stir and saute until caramelized, about 3-4 minutes.

This is how the onions should look.

Now add the green bell pepper. Season with a little salt. Stir and cook for 4 minutes.

Add the tomatoes and season with a little salt. Cook the tomatoes down for about 3-4 minutes.

Now add your spices - turmeric powder, Kashmiri red chili powder (or paprika), and 1 1/2 tbsp of pav bhaji masala. Stir.

Add 1/2 cup water. Stir and cook down for 2 minutes.

Now add cream cheese. Stir until the masala is creamy. This will take about 3 minutes.

Add 1/2 tsp of pav bhaji masala.

Add fresh cilantro.

Stir to combine. Turn off the stove.

Heat up a small tempering pan on low-medium heat. Once hot, add butter.

Once the butter melts and sizzles, add 2 cloves of fresh garlic and pav bhaji masala. Cook for about 30 seconds.

Stir and this is what you'll have. Turn off the stove.

Take a loaf of French bread.

Remove the extra bread from the inside - this way we can stuff the bread with the masala.

Generously spread the masala all over the bread.

Top with Mexican blend cheese. Place in the oven for 20 minutes at 400 degrees. Bake a little longer if you need to, but don't overbake.

Your Pav Bhaji Garlic Bread is ready.

Garnish with red onions, chopped cilantro, and lemon juice. Enjoy!