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PAV BHAJI in COOKER!

Posted on3 Weeks ago
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Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. 

You will love this pav bhaji recipe for its Mumbai style flavors. We share the traditional method of making Mumbai Pav Bhaji and a quick Instant Pot(cooker) recipe.

INGREDIENTS
PROCEDURE

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Snacks

Cuisine Indian Street Food

Servings 5 Servings

for pressure cooking:

  • 2 tbsp butter

  • 2 tbsp oil

  • 1 tsp cumin

  • 1 onion (finely chopped)

  • 1 tsp ginger garlic paste

  • ¼ tsp turmeric

  • 1 tsp chilli powder

  • 2 tbsp pav bhaji masala

  • 2 tbsp coriander (finely chopped)

  • 2 tomato (finely chopped)

  • 1 carrot (chopped)

  • 10 florets cauliflower

  • 3 tbsp peas

  • ½ capsicum (finely chopped)

  • ½ beetroot (chopped)

  • 2 potato (chopped)

  • 1½ cup water

  • 1 tsp salt


for tadka:

  • 2 tsp oil 

  • 1 tbsp butter

  • 1 tsp kasuri methi

  • 2 tbsp coriander (finely chopped)

  • ¼ tsp pav bhaji masala

for roasting pav:

  • ½ tsp butter

  • ¼ tsp pav bhaji masala

  • 1 tbsp coriander

  • pav

INSTRUCTIONS:

  1. Firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin.

  2. Add 1 onion, 1 tsp ginger garlic paste and saute well.

  3. Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.

  4. saute on low flame until the spices turn aromatic.

  5. Now add 2 tomatoes and saute making sure to turn the tomato soft and mushy.

  6. Mash the tomato really well and cook until the oil separates.

  7. further add 1 carrot, 10 florets, cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potatoes.

  8. saute for a minute until it turns aromatic.

  9. pour in 1½ cup water and 1 tsp salt. mix well.

cover and pressure cook for 7 whistles. You can also prepare in an instant pot and pressure cook for at least 15 minutes.

  1. Once the pressure releases the vegetables are cooked well. do not worry if there is water.

  2.  Mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.

  3. Get the bhaji to a rolling boil and adjust the consistency.

  4. To prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala.

  5. Once the spices turn aromatic, pour it over bhaji.

  6. Mix well and bhaji is ready to be served.

  7. to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander.

  8. Saute for a couple of seconds and spread uniformly over the pan.

  9. Now take 2 pav and slit in the centre, toast on both sides.

  10. Finally, enjoy mumbai street style pav bhaji with a dollop of butter.

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