Instant Pot Pav Bhaji Recipe By Tasty

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.

INSTANT POT PAV BHAJI RECIPE BY TASTY

Steps:

• Press "Saute" mode on Instant Pot
• Heat avocado oil and whole spices.
• Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
• Add all the vegetables and mix well with gravy.
• Add the remaining water and mix well. Water level should be about ¾ to the top of the veggies, so adjust as necessary.
• Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
• Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant Pot to manually vent. Carefully open the lid once it is safe to do so.
• Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
• Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
• Garnish with chopped cilantro, lemon and finely chopped onions.
• Enjoy!

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.

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Steps:

• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant.
• Next add ½ cup capsicums & saute for 3 to 4 minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
• Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
• Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
• Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
• Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
• Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
• Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
• When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
• There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
• Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
• Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
• Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
• Transfer bhaji to serving bowls. Top with butter & coriander leaves.
• Serve alongside toasted buns and freshly cut onions.

EASY INSTANT POT PAV BHAJI

Steps:

• Measure all ingredients and keep it ready for making the masala - First clean , peel skin and chop all the vegetables - green capsicum ( green capsicum) gives good flavor, carrots, beetroot ( gives the natural red color to the masala) , cauliflower florets, potatoes, green peas. Other ingredients - Oil or unsalted butter , finely chopped onions , ginger and garlic paste, chopped tomatoes, pav bhaji masala, , turmeric , Kashmiri chili powder , salt, lemon juice and water.
• I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. Take the Instant Pot and place the Inner Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for ONE minute - till it turns slightly brown. Add ginger and garlic paste and fry until raw smells goes off , approximately 30 seconds. Then add chopped tomatoes and sauté for a minute till it gets pulpy. Make sure the masala does not stick to the bottom. Add turmeric powder , Kashmiri chili powder salt , all the chopped vegetables and water, stir well. Press CANCEL .
• Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to FIVE minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
• After the steam is released, open the lid of the Instant Pot. Press SAUTE mode on LOW power ONLY. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START. Use a vegetable masher and mash all vegetable, make sure there is no big chunks of vegetables. At this stage add Pav Bhaji Masala and chopped cilantro and sauté for a minutes or until the masala gets slightly thickened ( I prefer to add few chopped cilantro at this stage ) . Check for salt seasoning. Press CANCEL. Remove the INNER POT from the Instant Pot ( this helps the masala to retain its consistency). Serve pav bhaji with pav buns and garnish masala with chopped onions , fresh cilantro leaves and cut lemon slices on the side.

PAV BHAJI RECIPE (STOVETOP & INSTANT POT )

Steps:

• Steam or pressure cook cauliflower, potatoes, carrots, peas and beans until soft & tender with a pinch of salt and turmeric. Drain excess water and mash the vegetables slightly. Set the mashed vegetables aside.
• While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger and garlic and saute well. You can also use 2 teaspoons ginger garlic paste. Next add 1/2 cup chopped onions and saute till the color changes slightly.
• Add 1/2 cup chopped bell peppers and saute briefly.
• Next add chopped tomatoes and saute till it mushy and butter is released from sides.
• Add the cooked veggies and mix well. Keep mashing the bhaji here and there using a potato masher while cooking. Add Kashmiri red chilli powder, turmeric powder, pav bhaji masala powder, garam masala, salt, sugar and mix well. Cook for 3-4 minutes.
• Add 1 1/2 cups water and mix. Let the bhaji simmer for 5-7 minutes. Once it is thick and smooth, add a dollop of butter and chopped coriander leaves. Do not make the bhaji very thick as it thickens considerably on cooling. Once done set the prepared bhaji aside.
• To toast pav first of all the slit each pav bun into two. Heat 1 tablespoon butter in a tawa or skillet. Once the butter melts, lower the heat and few chopped coriander leaves and 1/2 tablespoon pav bhaji masala powder. Spread well.
• Place the slit pav on hot skillet and toast well from both sides.
• Pav bhaji is usually served in a segmented plate as seen in the photos here. Place butter toasted pav in the plate. Add piping hot bhaji to bowl or another segment and add a dollop of butter. Place finely chopped raw onions, coriander leaves and lemon wedges. Serve pav bhaji piping hot.

PAV BHAJI RECIPE (STOVETOP & INSTANT POT)

Steps:

• Rinse, peel and chop the veggies. You will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. You can also add veggies of your choice.
• Add all the above chopped veggies in a 2 litre pressure cooker. Also add 1 cup green peas (fresh or frozen).
• Add 2.25 to 2.5 cups water.
• Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
• When the pressure settles down on its own, open the cooker and check if the veggies are cooked well. You can even steam or cook the veggies in a pan. The vegetables have be to cooked completely.
• Heat a pan or kadai. You can also use a large tawa. Add 2 to 3 tablespoons butter. You can use amul butter or any brand of butter. Butter can be salted or unsalted.
• As soon as the butter melts, add 1 teaspoon cumin seeds.
• Let the cumin seeds crackle and change their color.
• Then add ½ cup finely chopped onions.
• Mix onions with the butter and saute on a low to medium flame till the onions translucent.
• Then add 2 teaspoons ginger-garlic paste. You can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
• Mix and saute till the raw aroma of both ginger and garlic goes away.
• Then add chopped green chilies. Mix well.
• Now add 2 cups finely chopped tomatoes. Mix very well.
• Then begin to sauté tomatoes on a low to medium heat.
• Saute till the tomatoes become soft and mushy and you see butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
• When the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). Sauté for 2 to 3 minutes. If the mixture starts sticking to the pan, then you can sprinkle some water. You don't need to cook the capsicum till very soft. A little crunch is alright.
• Add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.
• Then add 2 to 3 tablespoons pav bhaji masala. mix very well.
• Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix very well.
• Then season with salt as per taste.
• With a potato masher, begin to mash the veggies directly in the pan.
• You can mash the veggies less or more according to the consistency you want. For a smooth mixture mash more. For a chunky pav bhaji, mash less.
• Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes.
• If the bhaji looks dry and then add some more water. The consistency is neither very thick nor thin.
• Do stir often so that the bhaji does not stick to the pan. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
• When the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. Slice the pavs.
• Switch on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the ip steel insert.
• When the butter melts, add cumin seeds and let them splutter and change color. Then add finely chopped onions and sauté onions till they soften.
• Next add the ginger-garlic paste and green chillies. Mix and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
• Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.Add the chopped veggies and green peas.
• Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.
• Mix everything very well. Add water and stir.
• Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.
• When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (qpr). When all the pressure is released, open the lid.
• Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter.
• With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
• Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
• Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
• Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
• Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP on warm mode.
• Heat a skillet or a shallow frying pan. Keep the flame to a low and then add butter.
• When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
• Mix the pav bhaji masala very well with a spoon or spatula.
• Then place the pav on the butter.
• Rotate the pav all over the melted butter so that the pav absorbs the butter.
• Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
• You can turn over and toast them more if required. Then remove in a plate and keep aside.
• Take the bhaji in a serving plate or a bowl. Top it up with one to two cubes of butter. You can add more butter, if you like.
• Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji.
• Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating.
• Refrigerate only the bhaji (vegetable gravy without any toppings of onions, coriander and lemon juice) in the refrigerator for 1 to 2 days.
• Reheat in a small pan. If the bhaji looks thick, mix in some water to loosen it a bit and reheat.

PAV BHAJI RECIPE BY TASTY

Steps:

• Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
• Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
• Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
• In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
• Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
• Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
• Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
• Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
• Enjoy!

INSTANT POT PAV BHAJI RECIPE

Steps:

• After pressing the SAUTE MODE, wait till HOT appears on the display screen. When the Inner Pot is Hot, add OIL and Butter to it. When Butter melts, add Onions, Ginger, Garlic and Green chilies. Stir and Saute till Onions are slightly golden. To fasten up this process, cover with lnstant pot lid and cook onions for a minute first. Then remove the lid and cook onions till slightly golden. It should take 3-4 minutes in all.
• Now add chopped tomatoes + tomato paste + kashmiri lal mirch (if you are using) to the pot. Give it a good stir. Cover with the IP LID and cook the tomatoes for 2 minutes till they are mushed and saucy.
• Remove the lid. Add all the vegetables besides Green Peas. Give it a good stir. Add PAV BHAJI MASALA and Salt. Give it a good stir again. If you do not have home made masala, then use either MDH or Shaan brand Pav Bhaji Masala. These are good. See the NOTES at the bottom for the spices to use when you do not have PAV BHAJI MASALA at all.
• Add 2 cups water to the Instant Pot. Give it a good stir. CANCEL THE SAUTE MODE NOW.
• Set the FLOATING VALVE to SEALING. Press the MANUAL / PRESSURE COOK MODE and set it to MORE and set the PRESSURE TO HIGH. Set the TIME to 10 minutes.
• It will take about 7-8 minutes for Instant Pot to kick in Pressure Mode. Then it will actually start cooking. To speed up the process, you can use hot water.
• Once the timer beeps, Release the pressure MANUALLY, after 5 minutes. Open the lid carefully and plug out the Instant Pot. Take the Potato Masher and run it through the Instant Pot, mashing the potatoes and other vegetables, till they are of the consistency that you like.
• Add Green Peas to the Instant Pot. Close the lid again and let sit for 5 minutes. Open the lid. Check for Salt and Spice level. Add more salt and Pav bhaji masala if required.
• Pav Bhaji is ready to be served with Butter Roasted Pav and all the Toppings.
• Take a plate, scoop some Bhaji and add some butter on top. Place 2 Butter roasted Pav. Squeeze some lemon juice n bhaji. Sprinkle some chopped cilantro leaves + Green Chilies+ chopped onions on top of bhaji. If desired, add some garlic chili chutney powder.
• If you do not have Pav-Bhaji masala, then use 1 tbsp coriander powder + 1/2 tsp red chili powder + 1tsp Kashmiri lal mirch + 1/2 tsp Turmeric + 2 tsp Fennel powder + 1&1/2 tsp Garam Masala + 1/2 tbsp Dry Mango powder.
• All of the steps remain the same in Pressure cook method. You have to cook the vegetables and potatoes for 2 whistles in this case. Once the pressure is released, open the lid and mash potatoes and vegetables with potato masher. Your Pav Bhaji in Pressure cooker is ready.
• For stove top method, your vegetables need to be parboiled and potatoes need to be boiled as well before making pav bhaji.
• Most of the Cooking steps remain same in Stove top method. You cook onion tomato the same way as above in a large saute pan. Add parboiled vegetables and potatoes to the pan. Add spices and salt plus water. Cook for 1/2 hour on medium heat while stirring occasionally. Once done, mash with potato masher. That's it. Your Stove Top Pav Bhaji is ready.

PAV BHAJI | INSTANT POT PAV BHAJI

Steps:

• Set the Instant Pot in saute mode, and after 30 seconds, add the oil and 1 tbsp of butter. Let the butter melt and when the oil is hot, add the finely chopped onion, garlic, and ginger. Saute for 3 to 4 minutes.
• Mix 1 tbsp of tomato paste with 1/3cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder.
• Mix well and cook this mixture for 5 minutes.
• Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers.
• Add the remaining 2/3 cup of water and mix well.
• Turn off the Instant Pot. Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 5-minutes at high-pressure mode. When the cooking is complete, let the pressure release naturally. Carefully open the lid after releasing the pressure, and here is how the bhaji looks. It might be a little watery, and that's ok. As we blend and cook, it will thicken.
• Using a hand blender, blend the bhaji coarsely.
• Mix well and set the Instant Pot back in saute mode. Let it cook for two to three minutes. Then add the chopped cilantro and more butter. Mix well and turn off the Instant Pot.
• Heat a pressure pan or cooker and heat the oil and butter in the cooker. When it is hot, add the onion, garlic, and ginger and saute for 2 to 3 minutes.
• Mix 1 tbsp of tomato paste with 1/3cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder. Mix well and cook this mixture for 5 minutes.
• Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers. Add the remaining 2/3 cup of water and mix well.
• Pressure cook for three whistles and let the pressure release naturally. Using a hand blender, blend the bhaji coarsely. Mix well and let it cook for two to three minutes.
• Now add the chopped cilantro and more butter. Mix well and turn off the heat.
• Heat the tawa or griddle and add little butter.
• Cut the pav buns horizontally and open the buns. You can leave the edges intact or cut them into two halves. Toast the pav buns on both sides. Pav buns are now ready.
• Plate the toasted pav buns with the prepared bhaji. Add some extra butter to the bhaji and garnish it with cilantro. Serve it along with some lemon/lime wedges and with chopped onion-bell pepper mix.

INSTANT POT MUMBAI PAV BHAJI

Steps:

• Firstly, press SAUTE on Instant Pot. Heat 2 tablespoons of butter. Add in the ginger-garlic paste, onions, and chopped capsicum/bell pepper. Saute until onions turn light brown.
• Next, add in the finely chopped tomatoes. Mix well and cook for 1-2 minutes till the tomatoes are soft.
• Then add potatoes, carrots, cauliflower, green peas, salt and water. Mix well.
• Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.
• Once the pot beeps, wait for NATURAL PRESSURE RELEASE (NPR).
• Open and mash the Bhaji with a potato masher or use an immersion blender and coarsely grind the ingredients.
• urn on the SAUTE again and add the red chili powder, pav bhaji masala, Kasuri methi (dried fenugreek leaves), lemon juice, salt, and butter (optional but recommended). Let the bhaji boil for 2 minutes.
• Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving). Garnish Pressure cooker Pav bhaji with butter, chopped onions and cilantro.
• Firstly, heat the butter in a stovetop pressure cooker. Add in the ginger-garlic paste, onions, and chopped capsicum/bell pepper. Saute until onions turn light brown.
• Next, add in the finely chopped tomatoes. Mix well and cook for 1-2 minutes till the tomatoes are soft.
• Then add potatoes, carrots, cauliflower, green peas, salt, and water. Mix well.
• Cover the cooker with a lid and cook for two whistles or about 12-15 minutes on medium heat.
• Once the pressure has released naturally, open and mash the Bhaji with a potato masher or use an immersion blender and coarsely grind the ingredients.
• Again turn on the heat and add the red chili powder, pav bhaji masala, kasuri methi (dried fenugreek leaves), lemon juice, salt, and butter (optional but recommended). Let the bhaji boil for 2 minutes.
• Serve Bhaji with pav or bread rolls (Apply some butter and toast bread before serving). Garnish stovetop pav bhaji with butter, chopped onions, and cilantro.

INSTANT POT PAV BHAJI RECIPE

Steps:

• Press "Saute" mode on Instant Pot.
• Heat avocado oil and whole spices.
• Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, and garam masala.
• Add 1 cup of water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
• Add all the vegetables and mix well with the gravy. Add the remaining water and mix well.
• Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust the time to 12 minutes. Set the valve to 'Sealing' mode.
• Once the Instant Pot completes the cycle, it will beep. Carefully open the lid once it is safe to do so.
• Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
• Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
• Garnish with chopped cilantro, lemon, and finely chopped onions. Enjoy!

INSTANT POT PAV BHAJI

Steps:

• Start the instant pot on "Saute" mode and add the oil.
• Once the oil is hot, add the onions followed by ginger garlic paste and stir it a few times until onions are translucent.
• Add the tomatoes, all the spices and salt and mix well.
• Let it cook for a few minutes until tomatoes and onions are mashed up.
• Add all the remaining vegetables and only little water to cover all vegetables half way through.
• Press "Cancel" to end the "Saute" mode and start the "Pressure" or "Manual" cycle for 8 minutes.
• Let the pressure release naturally. This ensures all vegetables are well cooked.
• After opening the lid, use a hand blender and give a few quick pulses to get a gravy-like consistency. Add some butter and mix it.
• While serving, garnish the bhaji with lemon juice, cilantro, and onion.

PAV BHAJI

Steps:

• Preheat the Instant Pot by selecting Sauté. When the inner pot is hot, add butter and oil. When the butter melts, add onions and bell pepper, and saute for 2 minutes. garlic, and ginger, and cook for 2 minutes. Add minced ginger and garlic and saute for another minute.
• Add tomatoes, tomato paste, spices and ¼ cup water. Stir until everything is combined.
• Turn off Sauté. Add vegetables and toss until coated in the spice mix. Add water.
• Close the lid, vent set to sealing mode. Select Manual or Pressure Cook and cook for 8 minutes on high pressure. When the cooking is complete, follow the quick release method as per your cooker instructions to release the pressure. Open the lid after the pin drops.
• Using a potato masher, mash the vegetables until they reach your preferred consistency of a thick curry. Stir in lemon juice and adjust seasoning.
• To toast the pav, heat a non-stick pan on medium-high heat. Generously spread butter on both sides of the pav and toast them, butter side down. Serve the Bhaji warm, topped with a dollop of butter, chopped onion, and cilantro, with butter-toasted pav (dinner rolls).