Easy One Pot Pav Bhaji Recipe You Can Master!

Ingredients

• 3 medium Potatoes (peeled and diced)
• 1 cup Cauliflower (florets)
• 1 cup Carrots (diced)
• 1 cup Green Peas (fresh or frozen)
• 2 medium Onion (finely chopped)
• 4 large Tomatoes (chopped)
• 1 medium Green Bell Pepper (diced)
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tablespoons Pav Bhaji Masala (store‑bought)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Turmeric Powder
• to taste Salt
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for cooking, 2 tbsp for finishing)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 cup Water
• 2 tablespoons Fresh Cilantro (chopped for garnish)
• 1 medium Lemon (cut into wedges)
• 8 pieces Pav (Indian Bread Rolls) (soft rolls, sliced horizontally)
• 2 small Green Chilies (finely chopped (optional))
• a pinch Asafoetida (Hing) (optional, for tempering)

Instructions

1. Prepare the vegetables

   Wash, peel and dice the potatoes, carrots, and cauliflower. Chop the onion, tomatoes, green bell pepper, and green chilies. Keep peas ready (fresh or frozen).

   Time: PT15M

2. Sauté aromatics and make the masala base

   Heat 2 tbsp oil and 2 tbsp butter in the pressure cooker on medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in ginger‑garlic paste and cook 1 minute. Add chopped tomatoes and cook until they break down, about 5 minutes. Sprinkle in pav bhaji masala, red chili powder, turmeric, and salt; stir for 2 minutes until fragrant.

   Time: PT12M

   Temperature: Medium heat

3. Add vegetables and pressure cook

   Add the diced potatoes, carrots, cauliflower florets, peas, and bell pepper to the masala. Pour in 1 cup water, stir to combine, and close the pressure cooker lid. Cook on high pressure for 7 minutes.

   Time: PT7M

   Temperature: High pressure

4. Release pressure and mash

   Allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure. Open the cooker, add the remaining 2 tbsp butter, and mash the vegetables with a potato masher to a slightly chunky consistency. Adjust salt if needed.

   Time: PT10M

5. Temper (tadka) the bhaji

   In a separate skillet, melt 2 tbsp butter, add a pinch of asafoetida and the chopped green chilies, sauté for 1 minute. Pour this hot tempering over the mashed bhaji and stir well.

   Time: PT3M

   Temperature: Medium heat

6. Garnish and serve

   Garnish with chopped cilantro and a squeeze of lemon juice. Toast the pav slices with a little butter on a skillet until golden. Serve the hot bhaji alongside the butter‑toasted pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g