pressure cooker pav bhaji recipe - instant, no artificial colour | street style pav bhaji in cooker

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with better fats.

pav bread

🥗Healthier: whole wheat bread

💰Cheaper: regular bread

Whole wheat bread offers more fiber.

In a cooker, heat 2 tbsp butter, 2 tbsp oil and sauté 1 tsp cumin.

Add 1 onion and 1 tsp ginger garlic paste; sauté well.

On low flame, add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala, and 2 tbsp coriander; sauté until aromatic.

Add 2 tomatoes and sauté until soft and mushy; mash well until oil separates.

Add 1 carrot, 10 florets cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot, and 2 potatoes; sauté for a minute until aromatic.

Pour in 1½ cup water and 1 tsp salt; mix well.

Cover and pressure cook for 7 whistles.

Once pressure releases, mash the vegetables well for at least 5 minutes to achieve a smooth texture.

Bring the bhaji to a rolling boil and adjust consistency as needed.

For the tadka, heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander, and ¼ tsp pav bhaji masala in a small pan until aromatic; pour over bhaji and mix well.

To prepare the pav, heat ½ tsp butter, ¼ tsp pav bhaji masala, and 1 tbsp coriander in a pan; sauté for a couple of seconds.

Slit 2 pav in the center, toast on both sides in the pan with the butter mixture.

Serve hot, enjoying the Mumbai street style pav bhaji with a dollop of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens