Pav Bhaji ( Pressure Cooking )

by Tarla Dalal

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Pav bhaji, none can resist this delectable bhaji served with butter- toasted pavs, chopped onions, tangy lemon wedges and papad. The pressure cooker make sit easy, it overcomes all the shortcomings of the traditional method.

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Whistle: High 3, Low 2
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1 tbsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 1/2 cups peeled and chopped potatoes
1/2 cup cauliflower florets
1/2 cup fresh green peas
1 tbsp chilli powder
1 1/2 tbsp pav bhaji masala
salt to taste
2 tbsp finely chopped coriander (dhania)
1/2 cup chopped capsicum
1 tbsp oil
2 tbsp butter

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
8 laddi pavs, buttered and toasted
1 cup finely chopped onions
4 lemon wedges

Method

Heat the oil and 1 tbsp of butter in the pressure cooker and add 2 tsp of cumin seeds.
When the seeds crackle, add the onions and 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.
Lower the flame and pressure-cook for another 2 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. Keep aside.
Just before serving, heat the remaining 1 tbsp of butter in a small pan and add the remaining 1 tsp of cumin seeds.
When the seeds crackle, add the capsicum and sauté on a medium flame for a minute.
Add it to the prepared bhaji and mix well.
Garnish with coriander and serve immediately with pavs, onions and lemon.

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.

RECIPE SOURCE : Pressure Cooker Recipes