Butter Loaded Pav Bhaji

Ingredients

• 2 tablespoons Butter (for initial frying; can substitute with oil or ghee)
• 1 piece Bay Leaf (whole, adds subtle aroma)
• 1 inch Cinnamon Stick (broken into small pieces)
• 2 whole Cloves (whole cloves)
• 2 pieces Green Chilies (sliced lengthwise; adjust for heat)
• 1 large Onion (thinly sliced)
• 0.25 teaspoon Turmeric Powder (adds color and health benefits)
• 1 teaspoon Salt (adjust to taste)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 2 cups Mixed Vegetables (any combination – carrot, capsicum, potato, green peas, cauliflower, beans)
• 2 medium Tomatoes (thinly sliced)
• 1 teaspoon Red Chili Powder (optional for extra heat)
• 1 cup Water (room temperature)
• 1.5 tablespoons Pav Bajji Masala (store‑bought spice blend)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 4 pieces Pav (Indian Bread Rolls) (soft rolls, sliced thick)
• 2 tablespoons Butter or Ghee for Frying Pav (adds richness; can use oil)

Instructions

1. Heat Fat

   Place the pressure cooker (or deep pan) on medium heat and add 2 tbsp butter or oil. Let it melt completely.

   Time: PT2M

2. Add Whole Spices

   Add 1 bay leaf, a 1‑inch piece of cinnamon stick, and 2 whole cloves. Fry for about 1 minute until fragrant.

   Time: PT1M

3. Add Green Chilies

   Add the sliced green chilies and stir‑fry for 1 minute.

   Time: PT1M

4. Fry Onions

   Add the thinly sliced onion and sauté for 4 minutes until it turns translucent and starts to golden at the edges.

   Time: PT4M

5. Season with Turmeric and Salt

   Sprinkle ¼ tsp turmeric powder and 1 tsp salt over the onions. Mix and cook for another minute.

   Time: PT1M

6. Add Ginger Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and fry for 2 minutes until the raw aroma disappears.

   Time: PT2M

7. Add Mixed Vegetables

   Add 2 cups of mixed vegetables (carrot, capsicum, potato, peas, cauliflower, beans, etc.). Stir‑fry for 4 minutes until they release a fresh aroma.

   Time: PT4M

8. Season Again

   Add a pinch of salt if needed and continue to stir‑fry for 1 minute.

   Time: PT1M

9. Add Tomatoes and Chili Powder

   Add the thinly sliced tomatoes and 1 tsp red chili powder (optional). Cook for 2 minutes until tomatoes soften.

   Time: PT2M

10. Add Water

    Pour in 1 cup of water, stir to combine all ingredients.

    Time: PT1M

11. Pressure Cook

    Close the pressure cooker lid securely. Cook on high heat until you hear 3 whistles (approximately 7‑8 minutes). Then turn off the heat.

    Time: PT8M

12. Mash the Veggies

    Allow the pressure to release naturally, open the cooker, and use a masher to blend the vegetables into a smooth, slightly chunky puree.

    Time: PT2M

13. Add Pav Bajji Masala

    Stir in 1½ tbsp Pav Bajji masala. Mix well and let the curry simmer for 5 minutes until it thickens to a gravy‑like consistency.

    Time: PT5M

14. Garnish

    Turn off the heat and garnish with chopped fresh coriander leaves.

    Time: PT0M

15. Fry the Pav

    Slice the pav thickly. Heat 2 tbsp butter or ghee in a skillet over medium heat. Fry each side of the pav slices until golden brown and slightly crisp.

    Time: PT5M

16. Serve

    Place a generous ladle of the hot Pav Bajji curry on a plate, top with the fried pav, and optionally serve with sliced onion and a squeeze of lemon.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butter: Oil, Ghee
• Instead of Bay Leaf: None (optional)
• Instead of Cinnamon Stick: Cinnamon powder (¼ tsp)
• Instead of Cloves: None
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Onion: Shallots
• Instead of Turmeric Powder: None
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Mixed Vegetables: Any seasonal veg, Frozen mixed veg
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Water: Vegetable broth (adds flavor)
• Instead of Pav Bajji Masala: Homemade blend of coriander, cumin, garam masala
• Instead of Fresh Coriander Leaves: Parsley (different flavor)
• Instead of Pav (Indian Bread Rolls): Burger buns, Soft dinner rolls
• Instead of Butter or Ghee for Frying Pav: Oil, Ghee

Equipment Needed

• Pressure Cooker
• Frying Pan
• Knife
• Cutting Board
• Mixing Spoon
• Masher
• Measuring Spoons

Critical Steps — Do Not Skip

• Frying whole spices until aromatic
• Cooking onions to proper color
• Pressure cooking to exactly 3 whistles
• Mashing vegetables to a smooth consistency
• Adding Pav Bajji masala and simmering
• Frying pav slices to golden crisp

Chef Tips from the Video

• Using ghee instead of oil adds authentic richness.
• Fresh coriander added at the end preserves its bright flavor.
• Do not over‑fill the pressure cooker; excess water can turn the curry into a soup.
• A wooden spoon helps scrape the bottom of the cooker without scratching.

Troubleshooting

Storage

Refrigerator: Store the curry in an airtight container for up to 3 days.

Freezer: Freeze the curry in a freezer‑safe container for up to 1 month. Thaw and reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables a few hours ahead and keep them refrigerated in a sealed bag.
• The curry can be fully prepared a day in advance; reheat gently and add a splash of water if it thickens too much.
• Mashed vegetable base can be frozen in portions for future meals.

Frequently Asked Questions