सिर्फ ये 1चीज़ डालते ही पाव भाजी बन जएगी बिलकुल बजारजैसी

Ingredients

• 2 tablespoons Butter (unsalted, cut into cubes)
• 1 teaspoon Vegetable Oil (neutral oil for high heat)
• 1 teaspoon Cumin Seeds (whole seeds)
• 2 medium Onion (roughly chopped, no fine dice)
• 1 cup Cauliflower (small florets, roughly broken)
• 12 pieces Garlic Cloves (peeled, roughly chopped)
• 2 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 2 small Potato (peeled, cut into bite‑size pieces)
• 1 tablespoon Ginger (finely grated)
• 1 medium Carrot (peeled and diced)
• 1 small Capsicum (green, roughly chopped)
• 1 cup Green Peas (fresh or frozen)
• 1 small Tomato (roughly chopped)
• ½ medium Beetroot (peeled and grated (for colour))
• ½ teaspoon Turmeric Powder (ground)
• 1 teaspoon Kashmiri Red Chili Powder (mild, gives bright red colour)
• to taste Salt
• 1 tablespoon Coriander Powder
• ½ teaspoon Cumin Powder
• 1½ cups Water (hot)
• 2 tablespoons Pav Bhaji Masala (store‑bought or homemade)
• 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
• ½ teaspoon Sugar
• ¼ teaspoon Garam Masala
• 1 tablespoon Tomato Ketchup (smooth)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 4 pieces Pav (Indian Bread Rolls) (soft, preferably ladi pav)

Instructions

1. Roughly chop all vegetables

   Wash and roughly chop onions, cauliflower florets, garlic cloves, green chilies, potatoes, ginger, carrot, capsicum, peas, tomato, and grate half a beetroot. No fine dicing is needed.

   Time: PT10M

2. Temper butter and cumin

   Place the pressure cooker on medium heat, add 2 tbsp butter and 1 tsp oil. Once butter melts, add 1 tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT2M

3. Sauté onions

   Add the roughly chopped onions to the cooker and sauté until they turn translucent, about 3 minutes.

   Time: PT3M

4. Add hard vegetables and aromatics

   Add cauliflower, garlic, green chilies, potatoes, and grated ginger. Stir and sauté for 2 minutes.

   Time: PT2M

5. Add remaining vegetables

   Add carrot, capsicum, peas, tomato, and grated beetroot. Stir and sauté for another 2 minutes.

   Time: PT2M

6. Spice it up

   Sprinkle ½ tsp turmeric, 1 tsp Kashmiri red chili powder, salt to taste, 1 tbsp coriander powder, and ½ tsp cumin powder. Mix well and sauté for 1 minute.

   Time: PT1M

7. Pressure cook the bhaji

   Pour in 1½ cups hot water, close the cooker lid without the whistle (no pressure release). Cook on medium flame for 2‑3 whistles (≈10 minutes).

   Time: PT10M

8. Release pressure and mash

   Allow the pressure to release naturally, then open the lid. Using a masher, mash the vegetables to a coarse‑smooth consistency.

   Time: PT3M

9. Prepare the red‑paste

   In a separate skillet, melt 1 tbsp butter with 1 tsp oil. Add 2 tbsp chopped garlic and sauté for 1 minute.

   Time: PT1M

10. Build the flavour base

    Add 1 tsp Kashmiri red chili powder, 2 tbsp pav bhaji masala, 1 tbsp kasuri methi, ½ tsp sugar, ¼ tsp garam masala, and 1 tbsp tomato ketchup. Stir for 30 seconds, then add ¼ cup water and cook until the oil separates from the masala (≈5 minutes).

    Time: PT5M

11. Combine red‑paste with bhaji

    Pour the hot red‑paste into the mashed bhaji, mix thoroughly, and simmer for 3 minutes. Adjust consistency with a splash of water if too thick.

    Time: PT3M

12. Toast the pav

    Heat a non‑stick pan, add a drizzle of oil and 1 tbsp butter. Sprinkle a pinch of pav bhaji masala and chopped coriander, then place the pav halves, pressing lightly. Toast each side for about 1 minute until golden and slightly crisp.

    Time: PT5M

13. Garnish and serve

    Transfer the bhaji to a serving bowl, garnish with fresh coriander leaves, and serve hot with the butter‑toasted pav.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

6 g