Pav Bhaji Recipe In Cooker

Ingredients

• 2 tbsp Vegetable Oil (neutral cooking oil such as canola or sunflower)
• 3 tbsp Unsalted Butter (softened, divided (2 tbsp for cooking, 1 tbsp for finishing))
• 1 tsp Cumin Seeds (whole seeds)
• 2 medium Onion (finely chopped, about 150 g)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade equal parts minced ginger and garlic)
• 1 cup Tomato Puree (smooth puree, canned or blended fresh tomatoes)
• 1 tsp Salt (or to taste)
• 1 tsp Coriander Powder
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (mild, gives bright red colour)
• 1.5 tbsp Pav Bhaji Masala (store‑bought Indian blend)
• 1 cup Cauliflower Florets (roughly chopped)
• 2 medium Potatoes (peeled and diced)
• 1 medium Capsicum (Bell Pepper) (diced, any colour)
• ½ cup Carrot (diced)
• ½ cup Green Peas (fresh or frozen)
• 1 cup Water (adjust if needed for consistency)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Cilantro Leaves (chopped)
• 4-6 Pav (Indian Bread Rolls) (butter‑toasted before serving)

Instructions

1. Prepare Vegetables

   Finely chop the onions, green chilies, cauliflower, potatoes, capsicum, carrot and measure the peas. Set aside.

   Time: PT10M

2. Temper Cumin

   Heat oil and 2 tbsp butter in the pressure cooker over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.

   Time: PT1M

   Temperature: medium

3. Sauté Onions

   Add the chopped onions and green chilies. Cook, stirring occasionally, until the onions turn golden brown, about 3–4 minutes.

   Time: PT4M

   Temperature: medium

4. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and cook for 2–3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: medium

5. Cook Tomato Base

   Add tomato puree, salt, coriander powder, turmeric, Kashmiri red chili powder and pav bhaji masala. Mix well and let it simmer for 5 minutes, stirring occasionally, until the oil separates from the masala.

   Time: PT5M

   Temperature: medium

6. Add Vegetables

   Add the chopped cauliflower, potatoes, capsicum, carrot and peas. Stir to coat the vegetables with the masala and cook for 2 minutes.

   Time: PT2M

   Temperature: medium

7. Pressure Cook

   Pour in 1 cup water and add the remaining 1 tbsp butter. Close the lid and cook on high pressure until five whistles sound (approximately 10–12 minutes).

   Time: PT12M

   Temperature: high

8. Mash the Bhaji

   Release the pressure safely, open the cooker and mash the vegetables with a masher for 2–3 minutes until a smooth, thick consistency is achieved.

   Time: PT3M

   Temperature: medium

9. Finish with Lemon and Herbs

   Stir in lemon juice, the remaining 1 tbsp butter and chopped cilantro. Adjust salt if needed and cook for another minute.

   Time: PT1M

   Temperature: low

10. Serve

    Serve the hot bhaji with butter‑toasted pav on the side.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g