One pot Pav Bhaji

Ingredients

• 4 tbsp Butter (divided: 2 tbsp for cooking, 1 tbsp for tempering, 1 tbsp for toasting pav)
• 1 tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tsp Cumin Seeds (whole seeds)
• 4 cloves Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 2 pcs Green Chilies (finely chopped, adjust to heat preference)
• 1 large Onion (about 150 g, finely chopped)
• 3 medium Tomatoes (about 300 g, chopped)
• 1 tsp Salt (or to taste)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (regular hot chili powder)
• 2 tbsp Pav Bhaji Masala (store‑bought blend)
• 2 medium Potatoes (peeled and diced (≈300 g))
• 1 cup Cauliflower (florets, roughly 100 g)
• 1 medium Carrot (peeled and diced (≈80 g))
• 1 medium Capsicum (any color, diced (≈100 g))
• 1 small Beetroot (peeled and diced (≈80 g))
• 0.5 cup Green Peas (frozen or fresh)
• 1 cup Water (adjust for desired consistency)
• 1 tsp Kashmiri Red Chili Powder (for tempering and pav butter)
• 1 tsp Kasuri Methi (crushed dried fenugreek leaves)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Coriander (finely chopped)
• 4 pcs Pav (Indian Buns) (soft dinner rolls, sliced horizontally)

Instructions

1. Heat Butter and Oil

   Place the pressure cooker on medium heat, add 2 tbsp butter and 1 tbsp oil. Let the butter melt completely, then add 1 tsp cumin seeds and stir for a few seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Garlic and Ginger

   Add the minced garlic and ginger to the cooker. Stir continuously for about 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium heat

3. Cook Onions and Green Chilies

   Add the finely chopped green chilies and onion. Sauté, stirring occasionally, until the onion turns golden brown, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

4. Add Tomatoes and Spices

   Stir in the chopped tomatoes, 1 tsp salt, ½ tsp turmeric powder, and 1 tsp red chili powder. Cook for 2‑3 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT3M

   Temperature: Medium heat

5. Introduce Vegetables and Bhaji Masala

   Add diced potatoes, cauliflower florets, carrot, capsicum, beetroot, and peas. Sprinkle 2 tbsp pav bhaji masala. Stir well and sauté for another 2‑3 minutes so the spices coat the veggies.

   Time: PT3M

   Temperature: Medium heat

6. Pressure Cook the Bhaji

   Pour in 1 cup water, give a quick stir, then secure the pressure cooker lid. Cook on high pressure for 4 whistles (approximately 10 minutes).

   Time: PT10M

   Temperature: High pressure

7. Release Pressure and Mash

   Allow the pressure to release completely, then open the lid. Using a potato masher, mash the vegetables until smooth, eliminating any lumps.

   Time: PT5M

8. Prepare Tempering (Tadka)

   In the same skillet, melt 1 tbsp butter. Add ½ tsp Kashmiri red chili powder and 1 tsp crushed kasuri methi. Stir quickly for 30 seconds.

   Time: PT2M

   Temperature: Medium heat

9. Finish the Bhaji

   Pour the hot tempering over the mashed bhaji, mix well, then stir in 1 tbsp lemon juice and 2 tbsp chopped coriander. Adjust salt if needed.

   Time: PT1M

10. Toast the Pav

    Slice each pav horizontally. In the same skillet, add a little more butter (about 1 tbsp), sprinkle the remaining ½ tsp Kashmiri red chili powder and a pinch of coriander, melt, then place the pav halves cut side down. Toast each side until golden brown, about 2 minutes per side.

    Time: PT4M

    Temperature: Medium heat

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

55 g

Fat

18 g

Fiber

7 g

Ingredient Substitutions

• Instead of Butter: Ghee, Margarine
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Serrano pepper, Jalapeño
• Instead of Onion: Shallots (use 2)
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Pav Bhaji Masala: Garam masala + extra chili powder
• Instead of Potatoes: Sweet potatoes (same amount)
• Instead of Cauliflower: Broccoli
• Instead of Carrot: Parsnip
• Instead of Capsicum: Green bell pepper
• Instead of Beetroot: Radish
• Instead of Green Peas: Edamame
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Kasuri Methi: Fenugreek leaves (fresh, 1 tbsp)
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Coriander: Cilantro
• Instead of Pav (Indian Buns): Burger buns

Equipment Needed

• Pressure Cooker
• Large Skillet or Frying Pan
• Knife
• Cutting Board
• Measuring Spoons
• Potato Masher
• Spatula or Wooden Spoon
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Pressure cooking the bhaji for 4 whistles
• Mashing the vegetables to a smooth consistency
• Preparing and adding the tempering (tadka)
• Toasting the pav with spiced butter

Chef Tips from the Video

• Crush kasuri methi between your palms before adding for maximum aroma.
• Use a mix of cauliflower and potatoes for the classic texture; beetroot adds subtle sweetness and color.
• Toast the pav in the same pan as the tempering to infuse all flavors together.

Troubleshooting

Storage

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

Freezer: Portion bhaji into freezer‑safe bags; freeze up to 1 month. Thaw overnight in fridge and reheat.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• The bhaji can be prepared a day ahead and refrigerated; reheat gently and add a little butter before serving.
• Mashed bhaji freezes well; portion and freeze for future meals.

Frequently Asked Questions