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

Ingredient Substitutions

• Instead of Garlic: garlic paste (1 tbsp)
• Instead of Green Chili: red chili flakes (1 tsp)
• Instead of Fresh Ginger: ground ginger (½ tsp)
• Instead of Cilantro (Coriander Leaves): fresh parsley (¼ cup)
• Instead of Unsalted Butter: margarine (2 tbsp)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Onion: shallots (1 large)
• Instead of Tomato: canned diced tomatoes (½ cup)
• Instead of Capsicum (Bell Pepper): green beans (½ cup, chopped)
• Instead of Mixed Vegetables: frozen mixed veg (3 cup)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Turmeric Powder: fresh turmeric (¼ tsp grated)
• Instead of Pav Bhaji Masala: garam masala (1 tbsp) + chili powder (½ tsp)
• Instead of Ghee: unsalted butter (1 tbsp)
• Instead of Asafoetida (Hing): onion powder (¼ tsp)
• Instead of Red Chili Powder: cayenne pepper
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (¼ tsp, toasted)
• Instead of Pav (Indian Bread Rolls): soft dinner rolls

Equipment Needed

• Pressure Cooker
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Masher or Hand Blender
• Small Frying Pan
• Serving Bowl

Critical Steps — Do Not Skip

• Crushing garlic, ginger, chilies and cilantro into a fine paste.
• Sautéing the aromatics without burning.
• Cooking the veg under pressure for exactly 4‑5 whistles.
• Mashing to the right consistency – not too watery, not too chunky.
• Adding the tempering (tadka) at the end for aroma.

Chef Tips from the Video

• Use a mix of potatoes, cauliflower and peas for the classic texture.
• Crush the kasuri methi between your palms to release its aroma before adding.
• For extra smoky flavor, finish the bhaji under a broiler for 2 minutes.

Troubleshooting

Storage

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

Freezer: Freeze in portion‑size bags for up to 2 months; reheat on stovetop.

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

Make-Ahead Tips

• The bhaji can be prepared a day ahead; reheat gently on low heat and add a splash of water if it thickens.
• Pav can be toasted just before serving to retain crispness.

Frequently Asked Questions