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.