बाजार जैसी मज़ेदार पाव भाजी आसान तरीके से

Ingredients

• 2 pieces Potatoes (peeled and quartered)
• 1 cup Cauliflower (cut into small florets)
• 0.5 cup Carrot (diced)
• 0.25 cup Green Peas (frozen or fresh)
• 0.5 cup Bell Pepper (any colour, diced)
• 1 cup Water (for pressure cooking)
• 1 tsp Salt (adjust to taste)
• 3 tbsp Vegetable Oil (neutral oil)
• 4 tbsp Unsalted Butter (divided; for cooking and finishing)
• 1 tbsp Garlic (freshly grated)
• 1 tsp Ginger (freshly grated)
• 1 tbsp Green Chilies (finely chopped; adjust heat)
• 1 cup Onion (finely chopped)
• 1 cup Tomato (chopped)
• 0.25 cup Beetroot (freshly grated)
• 0.5 tsp Turmeric Powder (ground)
• 2 tbsp Pav Bhaji Masala (store‑bought blend)
• 1 tsp Kashmiri Red Chili Powder (mild colour, not too hot)
• 1 cup Water (for adjusting thickness)
• 0.25 cup Fresh Coriander Leaves (chopped)
• 4 pieces Pav (Indian Bread Rolls) (split horizontally)
• 4 pieces Lemon (cut into wedges for serving)
• 1 small Onion (for garnish) (finely chopped, served on side)

Instructions

1. Prepare Vegetables

   Wash, peel and quarter the potatoes. Cut cauliflower into small florets. Dice carrot, bell pepper, and measure peas. Grate beetroot, chop onion, tomato, garlic, ginger, green chilies, and coriander leaves. Keep everything ready in separate bowls.

   Time: PT10M

2. Pressure Cook Vegetables

   Add the potatoes, cauliflower, carrot, peas, and bell pepper to the pressure cooker. Pour in 1 cup water and add 1 tsp salt. Close the lid and cook on medium flame for 2–3 whistles (about 10 minutes).

   Time: PT10M

   Temperature: medium flame

3. Mash Cooked Vegetables

   Allow the cooker to cool naturally, then open. Transfer the vegetables to a large bowl and mash with a potato masher until mostly smooth, leaving a few small chunks for texture.

   Time: PT5M

4. Sauté Aromatics

   Heat a large skillet over medium flame. Add 3 tbsp oil and 1 tbsp butter. Once butter melts, add grated garlic, ginger and chopped green chilies. Stir for about 2 minutes until fragrant and lightly golden.

   Time: PT2M

   Temperature: medium flame

5. Cook Onions

   Add 1 cup finely chopped onion to the skillet. Sauté on low flame for 4–5 minutes, stirring occasionally, until the onion turns soft and golden brown.

   Time: PT5M

   Temperature: low flame

6. Add Tomatoes and Beetroot

   Stir in 1 cup chopped tomato, ¼ cup grated beetroot and a pinch of salt. Cook on low flame for 4–5 minutes, covering the pan, until the tomatoes break down and the beetroot releases its colour.

   Time: PT5M

   Temperature: low flame

7. Incorporate Spices

   Add ½ tsp turmeric, 2 tbsp pav bhaji masala and 1 tsp Kashmiri red chili powder. Mix well, add a splash of water to prevent the spices from sticking, and cook for 3 minutes on low flame.

   Time: PT3M

   Temperature: low flame

8. Combine Mashed Veggies

   Add the previously mashed vegetables to the skillet. Mix thoroughly, adjust salt if needed, cover and simmer for 3 minutes on low flame.

   Time: PT3M

   Temperature: low flame

9. Adjust Thickness

   Pour in 1 cup hot water to achieve the desired consistency. Continue cooking on low flame for 8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: low flame

10. Finish with Butter and Coriander

    Turn off the heat. Stir in chopped coriander leaves and the remaining 3 tbsp butter. Cover the pan and let it rest for 2 minutes so the butter melts completely.

    Time: PT2M

11. Toast the Pav

    Heat a tawa or flat skillet. Melt a little butter, sprinkle a pinch of pav bhaji masala, a dash of Kashmiri chili powder and some chopped coriander. Slice each pav horizontally, press lightly, and place on the tawa. Toast both sides until golden and slightly crisp.

    Time: PT5M

    Temperature: medium flame

12. Serve

    Place a generous serving of bhaji in a bowl, top with a dollop of butter, and serve with toasted pav, chopped raw onion and lemon wedges on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g