Instant Pressure cooker Pav Bhaji! This is my comfort go-to dish when I crave for Street Style Pav Bhaji and I don’t have much time! It tastes equally delicious as cooked proper way on the Tawa! You can cook it in a pressure cooker or on a Tawa with the ingredients listed. Please review my notes at the bottom for more details. :)
Servings - 6 to 8
Ingredients:
Step1:
Whole dried Kashmiri red Chili Pepper - 4 to 5 whole (medium to big) or 6 to 7 (small)
Step 2:
Butter - 1/2 cup or half of the quantity or to your preference.
Oil - 1/2 cup
Onions (Red preferred - finely diced) - 2 cups
Step 3:
Spices:
Ginger Paste - 2 tablespoon
Garlic Paste - 2 tablespoon
Pav Bhaji Masala - 3 to 4 tablespoon (+/- to your preference)
Turmeric Powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin (Jeera Powder) - 1/2 teaspoon
Kasuri Methi (Dried Fenugreek) - 1 tablespoon
Red Chilli Powder to taste
Kashmiri Chilli Powder - 2 tablespoon
Tomato Paste - 2 to 3 tablespoon
Beetroot paste - 1 tablespoon (optional for color)
Tomatoes (Roma preferred) - 5 cups
Step 4:
Vegetables:
Potatoes (Medium Size - Peeled and small diced) - 3 cups (Russet or white potato preferred)
Carrots (Peeled and small diced) - 1/2 cup
Cauliflower (Cut into small pieces) - 1/2 cup
Eggplant (Peeled and small diced - 1/2 cup
Water - 1 1/2 cups
Salt to taste
Step 5:
Water (consistency to your preference)
Lemon juice - 1 tablespoon
Bell Pepper (finely chopped) - 1/2 cup
Green Onions (finely chopped) - 1/2 cup
Green Peas (boiled) - 1 1/4 cup
Water to your preference
Step 6:
Cilantro - 1/4 cup and some for Garnishing
Fresh Green Garlic - Optional for garnishing
For Salad
Finely chopped Red Onions - 1/2 cup
Finely Chopped Tomatoes - 1 cup
Cilantro finely chopped - 1 tablespoon
Red chili Powder to taste
Jeera (Cumin) powder - 1 teaspoon
Salt to taste
Lemon to taste
For Pav
12 Dinner rolls (Pav)
4 tbsp Butter
Instructions:
1. Step 1: Soak Red Kashmiri Red chili in warm water overnight or a minimum of 2 to 3 hours. Remove the soaked water and add the chilis in a grinder and make it into a very fine paste by adding minimum water required to make a paste.
2. Step 2: In a pressure cooker, heat butter, and oil on medium-high flame. Add finely chopped onions and sauté for 3 minutes till they turn translucent.
3. Add all the listed ingredients in Step 3 including the grounded chili paste. Let it cook on a medium flame for a good 5 minutes or more till the oil starts to separate.
4. Add all the listed vegetables in Step 4 along with water and salt and saute for 3 minutes on low flame. Mix well. Close the lid and pressure cook it until you hear three whistles.
5. Turn off heat and let the pressure release naturally.
6. Open and add ingredients from step 6 expect water and with the help of potato masher, mash all the vegetables to the desired consistency. Add water if the bhaji is thicker. It shouldn't be too thick or too thin. I prefer to keep a good texture and not have a smooth texture.
7. Let the bhaji cook on a slow flame for 5 minutes. Garnish with Cilantro and Fresh Green Garlic.
Preparing Pav:
Slice each pav or dinner rolls in two halves. Spread butter on both sides of the pav and lightly toast on both sides. You can sprinkle some red chili powder as well.
Pav is ready to be served with bhaji.
Preparing Salad:
Mix all the ingredients listed and +/- ingredients to your preference.
Notes:
- Some Kashmiri Red chilies are extremely hot and some may not be so hot. Add some at the end (once bhaji is cooked) if you do not want to add it all at the beginning.
- +/- butter/oil to your preference and how healthy you would like to make. To get the authentic street style flavor, the required quantity is preferred. However, it still would taste amazing if less oil and butter is used :).
- Beetroot paste is optional. Ensuring using the right quantity of tomatoes and tomato paste along with red Kashmiri chili paste and powder will get that good red color of the bhaji.
- The texture of the bhaji can be made to your preference. I prefer to add peas, bell pepper, and green onions at the end to maintain their green color in the bhaji as well to give texture as I do not prefer it too smooth. The less smooth texture it will have, the more oil will tend to separate and give that great look otherwise the bhaji will suck all the oil and will look very dry.
- If you do not prefer to use all the listed vegetables, you can also just make the bhaji with potatoes and peas. This is what I usually prefer when I am making it for a bigger crowd as it gives a great authentic texture and flavor. Remember the following ratio: 2 cups of potatoes will require 1 cup of peas and 3 to 4 cups of tomatoes.
- If using Tawa or cooking in a pot on the stove, follow the same instruction steps but ensure to have the vegetables cooked and mashed in step 4. After adding the cooked vegetables, cook it on low to medium flame till oil starts to separate and then add the listed ingredients in step 5.
- Add the Pavbhaji masala to your preference. Ensure to taste your bhaji at the end once cooked and add at this stage if more is required.
- Cheese & Butter lovers - Serve the bhaji with Amul butter on top with loads of grated Amul cheese. It tastes a bomb. My preferred way of eating when not watching calories intake ;)
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