Pav Bhaji is one of the most popular Indian street foods, consisting of spicy mashed vegetables, generously topped with butter, and served with ladi pav. It’s known for its robust flavors and can be easily prepared using common ingredients found in your kitchen. In this recipe, I demonstrate how to make pav bhaji using a pressure cooker, which is a quick and convenient method without compromising on the taste and flavor. Additionally, I’ll share a recipe for spicy garlic chutney, traditionally served with the bhaji to add an extra kick of spiciness and flavor.
So, with a few helpful tips and tricks, give this street-style pav bhaji and garlic chutney recipe a try at home, and savor its mouthwatering taste with friends and family!
The key to making street style pavbhaji at home are
- Firstly, in pav bhaji, the proportion of potatoes is 50%, while the other 50% consists of various vegetables. Potatoes contribute creaminess, while the other vegetables add crunchiness to the pav bhaji. You can also enhance the recipe by incorporating additional vegetables like carrots and beans.
- To achieve the vibrant red color of pav bhaji, I soak some Kashmiri red chilies and then grind them with garlic and water to create a smooth paste. You can adjust the amount of chili according to your desired level of spiciness.
- Lastly, pav bhaji tastes best when prepared with a generous amount of butter and served piping hot. Additionally, roasting the pav with some butter and a touch of masala before serving will elevate the flavor of the regular pav.
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Ingredients
For chilli-garlic paste
- 5-6 kashmir dry red chilli
- 10-12 garlic cloves
- ¼ cup water
For pavbhaji
- 2 tbsp oil
- 2 tbsp butter
- 1 tsp cumin seeds
- 1 cup chopped onion
- Prepared chilli-garlic paste
- 2 cup chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tbsp pavbhaji masala
- 1 tbsp kasuri methi
- 2 cup chopped potatoes
- 1 cup chopped cauliflower
- ½ cup chopped capsicum
- ½ cup green peas
- 1.5 cup hot water or as required
- 1 tsp lemon juice
- butter
- some coriander leaves
for special tadka
- 1 tbsp oil
- 1 tbsp butter
- 1 tsp kasuri methi
- ½ tsp Kashmiri red chilli powder
- ¼ tsp pavbhaji masala
For garlic chutney
- 4 tbsp oil
- 2 tbsp garlic paste
- ½ tsp turmeric powder
- 1 tbsp kashmiri red chilli powder
- 1 tsp red chilli powder
- Salt to taste
- ¼ cup water
For roasting pav
- ½ tsp butter
- ¼ tsp pavbhaji masala
- ¼ tsp pavbhaji
- Some coriander leaves
- Ladi pav
Instructions
making chilli-garlic paste
- in a mixture jar, add soaked dry red chilli, garlic cloves and water. Grind it
- into smooth paste. Keep it aside.
Making pavbhaji
- In a pressure cooker, add oil and butter. Add cumin seeds and sauté them.
- Now, add chopped onions and sauté until they turn slightly golden brown.
- Then, add chopped capsicum and sauté.
- Add the prepared chili-garlic paste and sauté until the oil begins to release from its sides.
- Next, add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, pav bhaji
- masala, and kasuri methi. Add some water and continue sautéing.
- Now, add chopped tomatoes and salt. Cover and cook the tomatoes until they become slightly
- soft and mash into a gravy.
- Add chopped potatoes, cauliflower, and green peas. Mix well and sauté the vegetables for 2
- minutes.
- Then, add hot water and mix well.
- Cover the pressure cooker with the lid and pressure cook the bhaji on high flame for 1 whistle
- and on medium flame for 6 whistles.
- When the pressure cooker naturally releases its temperature, open the lid and mash everything
- with a pav bhaji masher.
- In a separate tadka pan, add oil, butter, kasuri methi, Kashmiri red chili powder, and pav bhaji
- masala. Sauté and then add the tadka into the pav bhaji.
- Lower the flame and let the pav bhaji simmer on low flame for 7-10 minutes.
- Switch off the gas and add lemon juice and coriander leaves. Mix well.
- Garnish with butter and serve the hot pav bhaji with butter-roasted ladi pav and salad.
Making garlic chutney
- In a pan, add oil, add garlic paste and saute it.
- Then add turmeric powder, red chilli powder, kashmiri red chilli powder and salt.
- Mix well and cook mixture till oil separate from its sides.
- Add some water and cook chutney till oil release on top.
Notes
- The proportion of potatoes is 50%, while the other vegetables make up the remaining 50%. Potatoes provide creaminess, while the other vegetables add crunchiness to pav bhaji.
- Soak dried red chili in hot water to reduce its spiciness and soften it.
- Chili-garlic paste imparts a street-style color to pav bhaji.
- The proportion of tomatoes should be greater than that of onions.
- Cook the tomatoes until they become slightly soft, then mix them into the gravy.
- Add some hot water to the gravy to preserve the color and flavor of the masala.
- Mash the vegetables with a pav bhaji masher for the perfect texture.
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