Instant Pot Mumbai Pav Bhaji Recipes

MUMBAI PAV BHAJI

Steps:

• Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
• Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
• Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
• Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.

INSTANT POT PAV BHAJI

Steps:

• Take the chopped onion, bell pepper, and garlic cloves in a food processor jar. Pulse it to make it finely chopped.
• Turn on the instant pot on saute mode. Once hot add 1 tablespoon of butter and cumin seeds. Let the seeds sizzle a bit.
• Then add prepared onion mixture. Sprinkle salt, mix and let it cook.
• Meanwhile, onion mixture is cooking, add tomatoes to the same food processor jar. Make it chunky puree. It does not require smooth puree.
• Now onion mixture is cooked, you can see onions become soft and translucent.
• Add pureed tomatoes, red chili powder, and remaining salt. Mix well.
• Add all the veggies (cauliflower, carrot, peas, potatoes) and water, mix well.
• Cover with lid, keep the vent to sealing. cancel the saute mode. Pressure cook on manual (high pressure) for 6 minutes. You can let NPR (natural pressure release). If in rush QPR (quick pressure release) after 5-10 minutes. Once pin drops open the lid.
• Add pav bhaji masala. Using the potato masher, start mashing and mixing. Alternately you can use a hand blender. But be careful not to make pasty smooth puree. It has to be slightly chunky.
• Now turn the saute mode back on and simmer for 2-3 minutes. This simmering time may vary depending on how watery your bhaji is.
• While it is simmering add remaining butter and lemon juice. Stir well.
• Lastly, garnish with chopped cilantro.
• Remove it an individual serving bowl, top with butter, a sprinkle of chopped onions, and serve with pav.
• Toast the pav: heat the pan on medium heat. Meantime cut the pav into half (not all the way through, keep the two slices intact). Once the pan is hot, add little butter, add pav bhaji masala, mix and spread in the pan. Place the pav on it. While the bottom side is getting toasted, apply butter on top. Once the bottom is light brown, fil with spatula and toast the other side. Remove from the pan and serve with bhaji.