Mumbai Style Instant Pav Bhaji

Ingredients

• 1 large Onion (finely chopped)
• 0.5 cup Green Peas (frozen or fresh)
• 0.5 cup Cabbage (shredded)
• 1 piece Carrot (peeled and diced)
• 1 piece Ginger (about 1 inch, minced)
• 6 cloves Garlic (minced)
• 2 large Potatoes (peeled and diced)
• 2 medium Tomatoes (blended with green chili)
• 1 piece Green Chili (seeded if less heat desired, blended with tomatoes)
• 1 tablespoon Vegetable Oil (for sautéing)
• 1 tablespoon Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tablespoon Red Chili Powder (regular hot chili powder)
• 0.25 teaspoon Turmeric Powder
• 2 tablespoon Pav Bhaji Masala
• to taste Salt
• 0.5 cup Water (use the same jar that held the blended tomatoes)
• 2 tablespoon Butter (for toasting pav and garnish)
• 8 pieces Pav (Indian Bread Rolls) (split horizontally)
• 2 tablespoon Fresh Onion (finely chopped for garnish)
• 1 piece Lemon (cut into wedges for serving)

Instructions

1. Prepare Vegetables

   Finely chop the onion, dice the potatoes, grate the carrot, shred the cabbage, mince the ginger and garlic, and blend the tomatoes with the green chili until smooth.

   Time: PT5M

2. Sauté Onion

   Heat 1 tbsp oil in the pressure cooker on medium flame. Add the chopped onion and sauté until it turns translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium flame

3. Add Vegetables

   Add the diced potatoes, carrot, peas, cabbage, minced ginger and garlic to the cooker. Sauté for 3 minutes, stirring occasionally.

   Time: PT3M

   Temperature: medium flame

4. Add Dry Spices

   Stir in Kashmiri red chili powder, regular red chili powder, turmeric, pav bhaji masala, and salt. Cook for 2 minutes until the spices are fragrant.

   Time: PT2M

   Temperature: medium flame

5. Add Tomato‑Chili Puree

   Pour the blended tomato and green chili mixture into the cooker. Cook for 3 minutes, allowing the oil to separate from the masala.

   Time: PT3M

   Temperature: medium flame

6. Pressure Cook

   Add ½ cup water, stir, close the pressure cooker lid, and cook on medium flame for 5 minutes (2 whistles).

   Time: PT5M

   Temperature: medium flame

7. Mash the Bhaji

   Allow the cooker to cool slightly, release the pressure, open, and mash the cooked vegetables with a masher until smooth but with a slight texture.

   Time: PT3M

8. Toast the Pav

   Heat a pan, add a little butter, sprinkle a pinch of pav bhaji masala, place the split pav slices and toast both sides until golden brown.

   Time: PT3M

   Temperature: medium flame

9. Serve

   Transfer the bhaji to a serving bowl, top with a dollop of butter, chopped raw onion, and a lemon wedge. Serve hot with the toasted pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Green Peas: corn kernels
• Instead of Cabbage: cauliflower
• Instead of Carrot: sweet potato
• Instead of Ginger: ground ginger (1/4 tsp)
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Potatoes: sweet potatoes
• Instead of Tomatoes: canned crushed tomatoes (1 cup)
• Instead of Green Chili: red chili flakes (1/2 tsp)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Red Chili Powder: cayenne pepper (1/4 tsp)
• Instead of Pav Bhaji Masala: garam masala (1 tsp)
• Instead of Salt: sea salt
• Instead of Water: vegetable broth (1/2 cup)
• Instead of Butter: ghee, margarine
• Instead of Pav (Indian Bread Rolls): burger buns
• Instead of Lemon: lime

Equipment Needed

• Pressure Cooker
• Blender or Mixer
• Pan or Skillet
• Masher
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Sauté the onion until translucent – it builds the flavor base.
• Toast the spices briefly to release their aroma without burning.
• Pressure cook for exactly 5 minutes (2 whistles) to keep vegetables soft but not mushy.
• Mash the bhaji to the right consistency – not too smooth, not too chunky.

Chef Tips from the Video

• Use Kashmiri red chili powder for that signature bright red color without excessive heat.
• For extra smoky flavor, briefly roast the cumin seeds and add them after pressure cooking.
• A small amount of butter melted into the bhaji at the end makes it richer and glossy.

Troubleshooting

Storage

Refrigerator: Store the bhaji in an airtight container for up to 3 days. Reheat on stovetop with a splash of water.

Freezer: Freeze the bhaji in freezer‑safe bags for up to 2 months. Thaw overnight in fridge and reheat.

Room temperature: Pav should be kept at room temperature and toasted just before serving.

Make-Ahead Tips

• Chop and store all vegetables in separate zip‑lock bags in the fridge for up to 24 hours.
• The bhaji can be fully cooked, mashed, and refrigerated; simply reheat and add fresh butter before serving.

Frequently Asked Questions