Pav Bhaji in Pressure Cooker

Ingredients

• 5 cloves Garlic (peeled)
• 2 Green Chili (seeds removed for less heat, finely chopped)
• 1 inch Fresh Ginger (peeled and minced)
• ¼ cup Cilantro (Coriander Leaves) (roughly chopped)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Vegetable Oil (high‑smoke‑point oil)
• 1 tsp Cumin Seeds
• 1 large Onion (finely chopped)
• 2 Tomato (medium, diced)
• 1 Capsicum (Bell Pepper) (seeded and diced, any color)
• 3 cup Mixed Vegetables (e.g., 2 potatoes (peeled & cubed), 1 cup cauliflower florets, ½ cup green peas, ½ cup carrots, all roughly equal parts)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper
• ¼ tsp Turmeric Powder
• 2 tbsp Pav Bhaji Masala (store‑bought blend)
• 1 tbsp Ghee (for tempering)
• ¼ tsp Asafoetida (Hing) (pinch)
• ½ tsp Red Chili Powder (optional for extra heat)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 4 Pav (Indian Bread Rolls) (toasted with butter before serving)

Instructions

1. Prepare Aromatics

   Roughly crush garlic cloves, green chilies, ginger and fresh cilantro together in a mortar or small blender until a coarse paste forms.

   Time: PT3M

2. Sauté Base

   Place the pressure cooker on medium heat, add butter and oil, let butter melt, then add cumin seeds. When they sputter, stir in the aromatic paste and sauté for 2 minutes. Add chopped onion and cook until it turns translucent, about 3 minutes.

   Time: PT5M

3. Add Vegetables & Spices

   Add diced tomatoes, capsicum and the mixed vegetables (potatoes, cauliflower, peas, carrots). Sprinkle salt, black pepper, turmeric and pav bhaji masala. Stir everything together for 2 minutes so the spices coat the veg.

   Time: PT3M

4. Pressure Cook

   Close the pressure cooker lid securely. Bring to high pressure and cook for 4‑5 whistles (approximately 10 minutes).

   Time: PT10M

5. Mash the Bhaji

   Release the pressure safely, open the lid and mash the cooked vegetables with a masher or hand blender to a coarse‑smooth consistency. Adjust salt if needed.

   Time: PT3M

6. Temper (Tadka)

   In a small pan, heat ghee, add a pinch of hing, red chili powder and crushed kasuri methi. Fry for about 30 seconds, then pour this tempering over the bhaji and stir well.

   Time: PT2M

7. Serve

   Toast the pav buns with a little butter on a skillet until golden. Serve the hot bhaji in a bowl, garnish with extra cilantro if desired, and accompany with the buttered pav.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g