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

Ingredient Substitutions

• Instead of Unsalted Butter: Ghee, Vegetable oil (for vegans)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Green Chilies: Jalapeño (milder), Serrano (spicier)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Garlic: Garlic paste (1 tbsp)
• Instead of Onion: Shallots (smaller amount)
• Instead of Tomato: Canned diced tomatoes (1 cup)
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
• Instead of Pav Bhaji Masala: Garam masala (1 tsp) + additional chili powder
• Instead of Potato: Sweet potato (same amount)
• Instead of Carrot: Parsnip
• Instead of Capsicum (Bell Pepper): Green pepper
• Instead of Green Peas: Edamame (shelled)
• Instead of Beetroot: Food coloring (a pinch)
• Instead of Cauliflower: Broccoli
• Instead of Salt: Sea salt, Kala namak
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (1/2 tsp, toasted)
• Instead of Fresh Coriander Leaves: Parsley (for garnish)
• Instead of Pav (Indian Bread Rolls): Burger buns, Dinner rolls
• Instead of Lemon: Lime wedges

Equipment Needed

• Pressure Cooker
• Skillet or Frying Pan
• Knife
• Cutting Board
• Potato Masher
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Serving Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Pressure cooking the vegetable mixture until fully soft (Step 8)
• Mashing the bhaji to the right texture while retaining some chunks (Step 10)
• Preparing the butter tempering with kasuri methi and extra masala (Step 12)
• Toasting the pav with butter and a pinch of masala (Step 15)

Chef Tips from the Video

• Use fresh beetroot for natural orange‑red color; no food coloring needed.
• Leave a few peas and capsicum pieces un‑mashed for texture contrast.
• Crush kasuri methi between your palms before adding to release its aroma.
• Serve with a small knob of butter on top of the bhaji for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Freeze in portioned containers for up to 1 month. Thaw and reheat gently.

Room temperature: Not recommended; bhaji should be kept refrigerated.

Make-Ahead Tips

• Prepare the bhaji a day ahead, refrigerate, and reheat on low heat; add a splash of water while reheating.
• Toast the pav just before serving to retain crispness.

Frequently Asked Questions