मैंने जबसे इस तरीके से पाव भाजी है बनाया तबसे सरे पुराने तरीको को बेकार पाया

Ingredients

• 2 large Onion (finely sliced (roughly 1 mm) for quick softening)
• 3 medium Tomato (roughly chopped; use ripe tomatoes for best flavor)
• 1 medium Green Bell Pepper (roughly chopped)
• 1 cup Cauliflower (small florets, roughly chopped)
• 1 cup Carrot (peeled and diced)
• 1 cup Fresh Green Peas (use frozen if fresh not available)
• 3 medium Potato (peeled and diced)
• 2 tablespoon Butter (unsalted, cut into cubes)
• 1 tablespoon Vegetable Oil (helps prevent butter from burning)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 teaspoon Turmeric Powder (ground)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, gives bright red color)
• 2 tablespoon Pav Bhaji Masala (store‑bought blend)
• 1 teaspoon Ginger Paste (freshly grated ginger blended into paste)
• 5 cloves Garlic (peeled, left whole (not chopped) for flavor)
• 1.5 cup Water (adjust for desired consistency)
• to taste Salt
• 1 teaspoon Black Pepper Powder (freshly ground)
• 2 tablespoon Fresh Coriander Leaves (chopped for garnish)
• 1 small Lemon (cut into wedges for serving)
• 8 Pav Buns (soft Indian dinner rolls)

Instructions

1. Prepare Vegetables

   Finely slice the onions, roughly chop tomatoes, bell pepper, cauliflower, carrots, peas, and dice the potatoes. Keep garlic cloves whole and set ginger paste aside.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 Tbsp butter and 1 Tbsp oil in the pressure cooker on medium flame. Add 1 tsp cumin seeds, then the sliced onions, bell pepper, whole garlic cloves, and ginger paste. Stir until onions become translucent (about 2‑3 minutes).

   Time: PT3M

   Temperature: Medium flame

3. Add Ground Spices

   Stir in 1 tsp turmeric, 1 tsp Kashmiri red chili powder, and 2 Tbsp pav bhaji masala. Cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium flame

4. Cook Tomatoes

   Add the chopped tomatoes, cover the cooker with its lid (leave it slightly ajar), and let the tomatoes soften for 3‑4 minutes on medium flame.

   Time: PT4M

   Temperature: Medium flame

5. Add Remaining Vegetables & Water

   Add cauliflower, carrots, peas, potatoes, salt to taste, and 1.5 cup water. Stir to combine.

   Time: PT2M

6. Pressure Cook

   Close the pressure cooker securely and cook on medium flame for 2 whistles (approximately 10 minutes).

   Time: PT10M

   Temperature: Medium flame

7. Mash the Bhaji

   Allow the pressure to release naturally, open the cooker, and mash the cooked vegetables with a masher or hand blender until smooth. Simmer on low flame for 2‑3 minutes to blend flavors.

   Time: PT3M

   Temperature: Low flame

8. Final Tempering (Tadka)

   In a separate tawa, melt 1 Tbsp butter, add a pinch of pav bhaji masala, chopped coriander, and 1 tsp black pepper. Add the mashed bhaji, mix well, and cook on low flame for 5 minutes.

   Time: PT5M

   Temperature: Low flame

9. Toast Pav Buns

   On the same tawa, melt a little butter and lightly toast each pav bun until golden brown on both sides.

   Time: PT5M

   Temperature: Medium flame

10. Serve

    Serve the hot bhaji on a plate, garnish with fresh coriander and a lemon wedge, and place the butter‑toasted pav beside it.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

7 g