Pav Bhaji ( Pressure Cooking )


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Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns.

4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 115 cookbooks   This recipe has been viewed 75087 times

Mumbai’s all-time favourite street food is now so much more 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. Served with onions and wedges of lemon, this Pav Bhaji tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school.

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Pav Bhaji ( Pressure Cooking ) recipe - How to make Pav Bhaji ( Pressure Cooking )

Whistles:  3 High   Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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Ingredients
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
10 laddi pavs , buttered and toasted
Method
    Method
  1. Heat the oil and butter in the pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes.
  3. 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.
  4. Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.
  5. Mash well using a potato masher till smooth, add the coriander and mix well.
  6. Garnish with onions, lemon and coriander and serve immediately with pav.

Handy tip:

    Handy tip:
  1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
  2. 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.
Accompaniments

Masala Papad ( Zero Oil Dal and Chawal) 
Methi Papad ( Gujarati Recipe) 
Methi Papad 

Nutrient values (Abbrv) per serving
Energy152 cal
Protein2.9 g
Carbohydrates19.2 g
Fiber3.6 g
Fat7.1 g
Cholesterol12 mg
Sodium58.6 mg

RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook

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Reviews

Pav Bhaji ( Pressure Cooking )
5
 on 20 Mar 17 08:44 AM


loved it!! simple and delicious :)
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Tarla Dalal    Hi Sushant, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
20 Mar 17 09:16 AM
Pav Bhaji ( Pressure Cooking )
4
 on 26 Jan 16 09:57 AM


Grt recipe in easy way
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Tarla Dalal    We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
27 Jan 16 10:29 AM
Pav Bhaji ( Pressure Cooking )
5
 on 18 Mar 15 02:21 PM


I always thought bhaji will become mushy if cooked in a pressure cooker. But after i tried this recipe, i realised it was a misconception. The bhaji is little spicy but super tasty. Also it is quick because all you have to do is chop all the vegetables and pressure cook togather.
Pav Bhaji ( Pressure Cooking )
5
 on 09 Nov 14 10:08 AM


Love this recipe.
Pav Bhaji ( Pressure Cooking )
5
 on 19 Jan 12 05:29 PM


So quickly made and delicious !!!!! Tasted better than restaurant made pav bhajis.
Pav Bhaji ( Pressure Cooking )
5
 on 30 Aug 11 07:51 PM