Pav Bhaji
Ingredients :
- 2 tablespoons, Cumin seeds
- 1 tablespoon, Fennel seeds
- 2 tablespoons, Coriander seeds
- 2 teaspoons, Black peppercorns
- 4 Cinnamon sticks of 1 inch each
- 7 - 8 Dried Kashmiri Chilies or 2 tablespoons Kashmiri Red Chilli Powder
- 2 Black cardamoms
- 13 - 15 Cloves
- 1 Bay leaf
- Star Anise
- ½ teaspoon, Turmeric Powder
- 2 teaspoon, Dry Ginger Powder (Sonth)
- 1 tablespoon, Dry Mango Powder (Amchur)
- ½ teaspoon, Black salt
- ½ teaspoon, Regular or Pink Salt
How To Make Pav Bhaji In 3 Ways?
The pressure cooker and instant pot method to make pav bhaji recipe works best when you are in super crunch of time.
Or when you have to make something really nice and quick in minutes, especially on sudden arrival of guests.
It is just the matter of 30 minutes! And you have a perfect one pot recipe without compromising on it's taste.
Method - 1 : Making It In The Pan On Stove Top
To begin with, add 1 cup cauliflower florets, 1 and ¼ cup green peas and 1 medium sliced capsicum in a pressure cooker along with 1.5 cups water
Then, boil the veggies until soft and can be mashed. Add 2-3 tablespoons of butter, 2 tablespoons of paav bhaji masala and 1 teaspoon Kasuri Methi. Mix and mash well. Set it aside.
Then, in a pan or a kadhai, heat 3 tablespoons of butter and 2 tablespoons of oil together.
Once the oil and butter heats up, then add 1 tablespoon of garlic paste and 1 teaspoon green chilies (finely chopped or paste) and ¼ cup finely chopped capsicum.
After that, add onions and sauté on high until soft.
Now, add chopped tomatoes, 1 tablespoon Kashmiri red chili powder and remaining 3 tablespoons of bhaji masala and mix everything well.
Add salt and cook until tomatoes softens well and it starts releasing oil.
Then, add cooked mashed vegetables and mix. Mash using masher to get required consistency. Add little water and cook for 3-4 minutes.
Finally, add 1 teaspoon of kasuri methi and mix. Cook for another minute. If you wish, you may add some more blobs of butter.
Dish out and serve it with butter, chopped coriander leaves, chopped onions, lemon wedges and buttered pav.
Method - 2 : Making It In The Pressure Cooker
To make pav bhaji recipe in pressure cooker, follow the exact step by step pictorial method below.
You can use potato masher or immersion blender to mash the veggies. You can also add water if you do not like thick consistency of the gravy, check for seasonings.
Cook for 2-3 minute and you are done. Garnish and serve with toasted pav.
Method 3 : Making It In The Instant Pot
Here is how you can make pav bhaji recipe in the Instant Pot.
To begin with, Switch on the IP, place the inner pot and press sauté button. Heat 3 tablespoons of butter and 2 tablespoons of oil together.
Then add garlic paste, green chilies paste and chopped capsicum and sauté for 30 seconds.
Now, add chopped onions and sauté for 1 minute or until soft and pink.
Then, add chopped beetroot, chopped tomatoes, 2 tablespoons of pav bhaaji masala and Kashmiri red chili powder. Sauté for another minute.
Note: If anything is stuck at the bottom then, add 1 tbsp of water and deglaze it. Deglazing will also help in avoiding the masalas to get burn.
Add potatoes, cauliflower and green peas, mix.
Add 1.5 cup of water and salt, stir once.
Close the pot with valve in sealing position, cancel sauté button and press manual/pressure cook button. Pressure cook the veggies for 10 minutes on high pressure. Photo 7.
Once the IP beeps, allow the pressure to release naturally until the silver pin drops. Carefully open the lid, and with the help of masher or immersion blender, smash the vegetables coarsely. Photo 8 and 9.
Switch on the sauté mode again, add kasuri methi, remaining butter and the bhaji masala, and check for the salt. Give it a quick mix ans simmer for 2-3 minutes.
📖 Recipe
Pav Bhaji Recipe
Ingredients
- 5-6 tablespoons Butter (divided)
- 2 tablespoons Vegetable Oil
- 1 tablespoon Garlic Paste (or Minced Garlic)
- 1 teaspoon Green Chilies (finely chopped or paste)
- 1 cup Capsicum (chopped)
- 1.5 cups Onions (finely chopped)
- ¼-⅓ cup Beetroot (optional) (chopped)
- 2 cups Tomatoes (finely chopped)
- 5 tablespoons Pav Bhaji Masala (divided)
- 1 tablespoon Kashmiri Red Chili Powder
- 4 Potatoes (350 grams)
- 1.5 cup Cauliflower Florets (approx 150 gms) ( florets)
- 1 ¼ cup Green Peas (fresh or frozen)
- 1.5 cups Water
- Salt to taste
- 2 teaspoons Dried Fenugreek Leaves ((kasuri methi))
For Serving
- Butter as needed
- Pav or Dinner rolls or Buns
- Coriander Leaves (chopped)
- Onions (chopped)
- Lemon wedges
Instructions
- Heat 3 tablespoons of butter, 2 tablespoons of oil together in the inner pot of Instant pot or traditional pressure cooker.
- Add garlic paste, green chili paste, chopped capsicum and sauté for 30 seconds.
- Add chopped onions and sauté for 1 minute or until onions are soft and pink.
- Add chopped beetroot, tomatoes, Kashmiri red chilli powder and 2 tablespoons of paav bhaji masala powder. Sauté for another minute.
- Add potatoes, cauliflower and green peas, mix. Add 1.5 cups of water and salt to the pot and stir once.
- Close the pot with valve in sealing position, cancel sauté button and press manual/pressure cook button. Pressure cook the veggies for 10 minutes on high pressure. In a traditional pressure cooker, cook for 2-3 whistles on high flame and then simmer for 6-7 minutes on low heat.
- Once cooking is over, let the pressure release naturally.
- Carefully open the lid, and with the help of potato masher or immersion blender, smash the cooked vegetables coarsely.
- Switch on the sauté mode again in Instant Pot. (Switch on the heat of stove top for traditional pressure cooker method).
- Add the remaining butter, 3 tbsp of pav bhaaji masala. kasuri methi, and check for the salt. If you feel gravy is too thick, then add little water and allow it to simmer for 2-3 minutes.
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