सबसे आसान कुकर वाली पाव भाजी

Ingredients

• 4 tbsp Unsalted Butter (divided: 2 tbsp for cooking, 1 tbsp for tempering, 1 tbsp for toasting pav)
• 1 tbsp Vegetable Oil (mixed with butter to prevent burning)
• 2 large Green Chilies (finely chopped; adjust to heat preference)
• 2 inch Fresh Ginger (peeled and finely chopped)
• 12 cloves Garlic (finely chopped or crushed)
• 2 large Onion (finely chopped)
• 2 large Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (mild, gives color)
• 2 tbsp Pav Bhaji Masala (any brand; Kabita's Kitchen brand recommended)
• 2 medium Potato (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 1 medium Capsicum (Bell Pepper) (diced; any color)
• 0.5 cup Green Peas (fresh or frozen)
• 0.5 small Beetroot (peeled and diced; adds natural color)
• 1 cup Cauliflower (small florets, roughly chopped)
• 2 tsp Salt (adjust to taste)
• 2 cup Water (room temperature)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 8 pieces Pav (Indian Bread Rolls) (split horizontally)
• 1 whole Lemon (cut into wedges for serving)

Instructions

1. Prep the Vegetables

   Finely chop green chilies, ginger, garlic, onions, tomatoes, potatoes, carrots, capsicum, beetroot, cauliflower and set aside. Keep coriander separate for garnish.

   Time: PT20M

2. Heat Butter and Oil

   Add 2 tbsp butter and 1 tbsp oil to the pressure cooker and melt over medium heat.

   Time: PT2M

3. Sauté Aromatics

   Add the chopped green chilies, ginger and garlic. Sauté for about 3 minutes until fragrant.

   Time: PT3M

4. Cook Onions

   Add the finely chopped onions and sauté until they turn translucent and start to turn golden, about 5 minutes.

   Time: PT5M

5. Add Tomatoes

   Stir in the chopped tomatoes and cook for 4‑5 minutes until they soften and the oil begins to separate.

   Time: PT5M

6. Spice It Up

   Sprinkle turmeric powder, Kashmiri red chili powder and 2 tbsp pav bhaji masala. Mix well for 1 minute.

   Time: PT1M

7. Add Main Vegetables

   Add diced potatoes, carrots, capsicum, green peas, beetroot, cauliflower and 2 tsp salt. Sauté for 2‑3 minutes to coat the veggies with spices.

   Time: PT3M

8. Pressure Cook

   Pour in 2 cups water, stir, close the pressure cooker lid and cook on high flame for 5‑6 whistles (approximately 10 minutes).

   Time: PT10M

9. Release Pressure

   Turn off the heat and allow the cooker to depressurize naturally. Once the pressure valve drops, open the lid.

   Time: PT2M

10. Mash the Bhaji

    Using a potato masher, mash the cooked vegetables until smooth but with a few small chunks for texture.

    Time: PT5M

11. Adjust Consistency

    If the bhaji is too thick, add hot water (about ½ cup) gradually while stirring. Taste and add a pinch more salt if needed.

    Time: PT2M

12. Prepare Tempering (Tadka)

    In a small pan, melt 1 tbsp butter, add 1 tsp kasuri methi and 1 tsp pav bhaji masala. Stir for 1 minute.

    Time: PT2M

13. Finish the Bhaji

    Pour the hot tempering into the mashed bhaji, mix well and let it sit for a minute.

    Time: PT1M

14. Add Fresh Coriander

    Stir in the chopped coriander leaves.

    Time: PT1M

15. Toast the Pav

    Heat a skillet, melt a little butter, place the split pav halves, sprinkle a pinch of pav bhaji masala and toast until golden on both sides.

    Time: PT5M

16. Serve

    Serve the hot bhaji in a bowl, topped with a dollop of butter if desired, alongside toasted pav, sliced raw onion and lemon wedges.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g