Pav Bhaji ( Pressure Cooking )
by Tarla Dalal
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30 minutes easy pav bhaji is an all time favourite recipe. Learn how to make best Mumbai pav bhaji in instant pot.
Mumbai’s all-time favourite street food - 30 minutes easy pav bhaji is now so much easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns.
To make pav bhaji recipe in a pressure cooker, heat the oil and butter in the pressure cooker and add the cumin seeds. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and 3/4 cup of hot water, mix well and pressure cook on a high flame for 3 whistles. Once the cooker cools down, mash well using a potato masher till smooth, add the coriander and mix well. Garnish with onions, lemon and coriander and serve immediately with pav.
While the tava cooked pav bhaji is tempting and served as a snack and for dinner too, this quick version of pressure cooker pav bhaji served with onions and wedges of lemon, tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school.
Tips for pav bhaji recipe in a pressure cooker. 1. Chop the tomatoes finely, so that they cook well. 2. Saute the chilli powder and pav bhaji masala well before pressure cooking, to enjoy the authentic taste and flavour. 3. Serve with a dollop of butter on the bhaji.
Enjoy pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot.
Pav Bhaji ( Pressure Cooking ) recipe - How to make Pav Bhaji ( Pressure Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Pav Bhaji
1 1/2 cups finely chopped tomatoes
1 1/2 cups peeled and chopped potatoes
1/2 cup cauliflower florets
1/2 cup green peas
1 tbsp oil
2 tbsp butter
2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 cup chopped capsicum
1 tbsp chilli powder
1 1/2 tbsp pav bhaji masala
salt to taste
2 tbsp finely chopped coriander (dhania)
For The Garnish
1 cup finely chopped onions
4 lemon wedges
2 tbsp finely chopped coriander (dhania)
For Serving With Pav Bhaji
10 laddi pavs , buttered and toasted
Pav bhaji
- Pav bhaji
- To make {span class="bold1"}pressure cooker pav bhaji{/span}, heat the oil and butter in the pressure cooker and add the cumin seeds.
- When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes.
- Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles.
- Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.
- Mash well using a potato masher till smooth, add the coriander and mix well.
- Garnish with onions, lemon and coriander and serve the {span class="bold1"}pav bhaji{/span} immediately with pav.
Handy tip:
- Handy tip:
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
- It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
Pav Bhaji ( Pressure Cooking ) video by Tarla Dalal
| Energy | 152 cal |
| Protein | 2.9 g |
| Carbohydrates | 19.2 g |
| Fiber | 3.6 g |
| Fat | 7.1 g |
| Cholesterol | 12 mg |
| Vitamin A | 507.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 47.5 mg |
| Folic Acid | 32 mcg |
| Calcium | 43 mg |
| Iron | 1 mg |
| Magnesium | 32.2 mg |
| Phosphorus | 67.9 mg |
| Sodium | 58.6 mg |
| Potassium | 272.8 mg |
| Zinc | 0.4 mg |