Cooker Pavbhaji recipe | Pavbhaji in pressure cooker | instant pavbhaji
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.