Pav Bhaji ( Pressure Cooking )
by Tarla Dalal
Added to 116 cookbooks
This recipe has been viewed 75921 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.
- 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 immediately with pav.
- 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.
Nutrient values (Abbrv) per serving
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