Pressure cooker pav bhaji recipe | cooker pav bhaji | One-pot pav bhaji recipe, Mumbai street style pav bhaji recipe in a pressure cooker. Delicious pav bhaji recipe with full video and step-by-step pictures.
A super easy one-pot pav bhaji recipe, without compromising on the delicious taste. Pav bhaji is a popular Mumbai street-style snack. We usually cook the veggies separately and then blend this with the masala. In this recipe, we are doing the entire process in a pressure cooker.
Alternatively, you can do it in an Instant pot too. The bright vibrant color can be achieved by using beetroot. No need to add any red food color to this. I have already posted a few varieties of Pav bhaji recipes in Jeyashri’s kitchen. Sometime back in last year, I cooked food for my daughter’s friends who were in a hotel quarantining in Hongkong.
This pressure cooker method helped when I cooked pav bhaji in bulk quantity. For this post, I used a 3-litre pressure pan. This saves a lot of time but there is no compromise in the taste. I can say, that this is the best ever pav bhaji I have made so far.
Also check out, Paneer pav bhaji recipe, Soya Kheema pav bhaji, Paneer tawa pulao, Mumbai masala pav, No onion no garlic Pav bhaji.
pressure cooker pav bhaji
Pressure cooker Pav bhaji recipe
Ingredients
- 2 tbsp butter
- 2 tbsp oil
- 1 cup finely chopped onion
- 1 tbsp garlic paste
- ¼ cup finely chopped capsicum
- 3 finely chopped tomatoes
- ½ cup cauliflower
- ½ cup peas
- 2 tbsp chopped carrots
- ¼ cup chopped beetroot
- 3 cups cubed potato
- 2 cups water
- 2 tsp red chili powder
- 1 tbsp pav bhaji masala
- 1 tsp coriander powder
- Salt as needed
For tadka
- 1 tbsp butter
- 2 tsp kasoori methi
- 3 tbsp finely chopped coriander leaves
- 1 tsp red chili powder
- 1/2 tsp pav bhaji masala
Instructions
- In a pressure cooker add oil and butter.
- Once the oil butter mixture is hot, add 1 cup finely chopped onions.
- Cook till the onions become translucent.
- Now add the garlic paste. I ground 7-8 cloves of garlic with little water and used it.
- Ginger garlic paste will alter the taste. So use only garlic paste.
- Now add ¼ cup of finely chopped capsicum to this.
- Cook for a minute and add the finely chopped tomatoes.
- Cook till it turns mushy.
- Now add the red chili powder, coriander powder, pav bhaji masala and salt.
- Cook for 2 minutes.
- Now add the chopped veggies. I am adding cauliflower, peas, beetroot, carrot and potato.
- Adding beetroot gives a deep red color to the pav bhaji, so do not skip this.
- Mix well and add 2 cups of water to this.
- Pressure cook for 7-8 whistles.
- Once the pressure is released, open the cooker.
- Using a potato masher, mash this well for 10 minutes, till you get a smooth texture.
- Patiently do this, this step is one of the key step in making the pav bhaji.
- Do not grind this in a mixie or use hand blender.
- Add hot water if needed, while mashing to bring the right consistency.
- Let this boil for 2 minutes. Switch off the flame.
- In a pan add 1 tbsp butter and when it is hot, add the kasoori methi, coriander leaves, red chili powder and pav bhaji masala.
- Keep the flame in medium low. Ensure not to burn this.
- Cook for a minute and then transfer this immediately to the bhaji.
- Mix well.
- Bhaji is ready.
- Toast the pav buns with butter and 2 pinches of pav bhaji masala.
- Serve hot pav bhaji with finely chopped onions and coriander leaves.
Video
Notes
2. Adding pav bhaji masala powder while toasting the bun, gives a perfect taste of Mumbai style pav bhaji.
- In a pressure cooker add oil and butter.
- Once the oil butter mixture is hot, add 1 cup finely chopped onions.
- Cook till the onions become translucent.
- Now add the garlic paste. I ground 7-8 cloves of garlic with little water and used it.
- Ginger garlic paste will alter the taste. So use only garlic paste.
- Now add ¼ cup of finely chopped capsicum to this.
- Cook for a minute.
- Add the finely chopped tomatoes.
- Cook till it turns mushy.
- Now add the red chili powder, coriander powder, pav bhaji masala and salt.
- Cook for 2 minutes.
- Now add the chopped veggies. I am adding cauliflower, peas, beetroot, carrot and potato.
- Adding beetroot gives a deep red color to the pav bhaji, so do not skip this.
- Mix well and add 2 cups of water to this.
- Pressure cook for 7-8 whistles.
- Once the pressure is released, open the cooker.
- Using a potato masher, mash this well for 10 minutes, till you get a smooth texture.
- Patiently do this, this step is one of the key step in making the pav bhaji.
- Do not grind this in a mixie or use hand blender.
- Add hot water if needed, while mashing to bring the right consistency.
- Let this boil for 2 minutes. Switch off the flame.
- In a pan add 1 tbsp butter and when it is hot, add the kasoori methi, coriander leaves, red chili powder and pav bhaji masala.
- Keep the flame in medium low. Ensure not to burn this.
- Cook for a minute and then transfer this immediately to the bhaji.
- Mix well.
- Bhaji is ready
- Toast the pav buns with butter and 2 pinches of pav bhaji masala.
- Serve hot pav bhaji with finely chopped onions and coriander leaves.
- Do not add the carrot, beetroot and cauliflower more than the quantity mentioned.
- Adding pav bhaji masala powder while toasting the bun, gives a perfect taste of Mumbai style pav bhaji.
