One Pot Pav Bhaji | Pressure Cooker Pav Bhaji
This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Tastes delicious with fresh laadi pavs, a dollop of butter, and crunchy onions!
Servings: 4 people
Equipment
Ingredients
- 1 ½ tablespoons sunflower oil or any neutral cooking oil
- 80 grams butter divided
- ½ teaspoon cumin seeds jeera
- 2 teaspoons finely chopped garlic
- 1 cup thinly sliced onions approx 120 grams
- 3 green chillies finely chopped
- 1 tablespoon kashmiri red chilli powder divided
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon + 1 teaspoon pav bhaji masala
- 1 ¾ teaspoon salt
- 1 cup finely chopped tomatoes 240 gms
- 2 large potatoes peeled and cubed, approx 330 gms
- 1 green capsicum cubed, approx 65 grams
- 1 ⅓ carrots peeled & roughly chopped, approx 70 grams
- ⅓ beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
- ⅓ cup fresh or frozen green peas approx 85 grams
- ½ cup soya granules hydrated, refer note 1
- 1 teaspoon garlic paste
- ⅔ teaspoon kasuri methi
- ½ lemon juice
- 2 - 2 ½ cups water divided
- 2 tablespoons finely chopped coriander leaves
For serving
- 10 - 12 pav
- ½ cup finely chopped onions
- 2 tablespoons finely chopped coriander leaves
- 8 lemon wedges
Instructions
- Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
- Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.1 cup thinly sliced onions, 3 green chillies
- Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.1 tablespoon kashmiri red chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
- Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 - 2 ½ cups water
- Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.2 - 2 ½ cups water, ½ lemon juice
- Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.80 grams butter, 1 tablespoon kashmiri red chilli powder, 1 teaspoon garlic paste, ⅔ teaspoon kasuri methi, 2 tablespoons finely chopped coriander leaves
- To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.10 - 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges
Video
Notes
- To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.
Nutrition
Calories: 677kcal | Carbohydrates: 91g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1940mg | Potassium: 1067mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5047IU | Vitamin C: 87mg | Calcium: 274mg | Iron: 7mg