Pav bhaji in pressure cooker recipe | Instant Pot Recipe | pav bhaji recipe

pav bhaji recipe | pav bhaji in pressure cooker with step by step photos – the easy method of preparing delicious pav bhaji using pressure cooker its easy and does save some time. plus the bhaji also tastes good. so when in a hurry or when you have unexpected guests, you can consider this recipe of preparing pav bhaji in the pressure cooker.

Pav bhaji is one of the most popular street food and tastes super delicious. Making pav bhaji is really easy as this snack recipe is really very less time to consume. This spicy blend of vegetables in tomato gravy is served with pav that is cooked with butter.

Mumbai’s all-time favorite street food is now so much easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to prepare a delicious bhaji to accompany fresh, butter-toasted pav buns.

It’s a perfect party food that can be made in advance. It’s also the best way to make your kids eat some veggies as sometimes kids don’t like the taste of a particular veggie, but in pav bhaji, they wouldn’t even notice any veggie and eat joyfully.

This is truly an amazing and easy innovation that is just perfect for providing a nice hot meal in a hurry and one that tickles the taste buds. Prepare this mouth drooling dish for your guests or for any party or special occasion, everyone will keep craving for more. So, here’s easy to follow the recipe for pav bhaji with step-by-step pictures. Enjoy!

#Special Note: Want to reduce cooking time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

recipe card for pav bhaji :

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Pav bhaji in pressure cooker recipe | Instant Pot Recipe | pav bhaji recipe

pav bhaji,pav bhaji in pressure cooker with step by step photos – the easy method of preparing delicious pav bhaji using pressure cooker
Course Evening Snack, Snack, Street Food
Cuisine Indian, Street Food
Keyword pav bhaji, pav bhaji in cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 pav bhaji plates
Author Achala

Ingredients

For bhaji:

  • 1 cup bottle gourd finely chopped (lauki)
  • 1/2 cup kaddu finely chopped (petha)
  • 1/2 cup brinjal finely chopped
  • 1/2 cup capsicum finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup raw potatoes finely chopped
  • 1+1/4 cup onions finely chopped
  • 1+1/4 cup tomatoes finely chopped
  • 2 tbsp beetroot grated
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 tsp ginger grated
  • 2 green chilies finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp coriander leaves finely chopped
  • 4 tbsp pav bhaji masala
  • 1 tsp red chili powder
  • salt to taste
  • 2 cup water to adjust consistency

To toast pav:

  • 8 pav/bread roll
  • 1 tsp butter
  • 1/4 tsp pav bhaji masala

Accompaniments for pav bhaji:

  • 1/4 cup sliced onion + 1 tsp coriander leaves (mixed well)
  • butter as required while topping bhaji
  • spicy green chutney as required

Instructions

making pav bhaji:

  • Collect all the required ingredients.
  • Heat the 2 tbsp oil and 1 tbsp butter in the pressure cooker.
  • Then add chopped onions. Mix the onions very well and saute them on medium flame till they turn translucent.
  • Next, add grated ginger and green chilies. stir and saute till the raw aroma of ginger goes away.
  • Add grated beetroot and mix well.
  • Add tomatoes and saute for a minute.
  • Add salt, red chili powder, pav bhaji masala, and 2 tbsp water.
  • Lower the flame, saute till the tomatoes become pulpy and you see oil releasing from the sides of the masala.
  • Masala is ready. If anything is stuck to the bottom of the pot, scrape it with a spatula.
  • Now add all the finely chopped veggies.
  • Mix the masala very well with the veggies.
  • Also, add 2 cups of water and mix well.
  • Cover the lid, turn the heat on high flame and pressure cook it until your hear four whistles. Now reduce the flame to low and pressure cook it for another 5 minutes. Turn off heat. Let the pressure release naturally.
  • Open and use a hand beater to coarsely grind the veggies. You can also use a potato masher to mash the bhaji to the desired consistency.
  • Now add the coriander and lemon juice. Mix very well.
  • Once done cover and keep aside. Do check the taste and add more pav bhaji masala, salt, red chili powder or butter if required.

roasting pav for pav bhaji:

  • Slice each pav into two halves in the center.
  • Now prepare the pav, heat a pan and add a tsp of butter and 1/4 tsp pav bhaji masala. Mix well.
  • Place the sliced pav on it and roast with spiced butter. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.
  • Roast both sides of pav till they turn slightly warm.
  • Pav is ready to be served with bhaji.
  • Garnish this tempting and mouth-drooling bhaji with some butter and serve it steaming hot along with pav slices of bread.

how to make pav bhaji in cooker (step by step directions with photos) :

making pav bhaji:

1. Collect all the required ingredients.

2. Heat the 2 tbsp oil and 1 tbsp butter in the pressure cooker.

3. Then add chopped onions. Mix the onions very well and saute them on medium flame till they turn translucent.

4. Next, add grated ginger and green chilies. stir and saute till the raw aroma of ginger goes away.

5. Add grated beetroot and mix well.

6. Add tomatoes and saute for a minute.

7.  Add salt, red chili powder, pav bhaji masala, and 2 tbsp water.

8. Lower the flame, saute till the tomatoes become pulpy and you see oil releasing from the sides of the masala.

9. Masala is ready. If anything is stuck to the bottom of the pot, scrape it with a spatula.

10. Now add all the finely chopped veggies.

11. Mix the masala very well with the veggies.

12. Also, add 2 cups of water and mix well.

13. Cover the lid, turn the heat on high flame and pressure cook it until your hear four whistles. Now reduce the flame to low and pressure cook it for another 5 minutes. Turn off heat. Let the pressure release naturally.

14. Open and use a hand beater to coarsely grind the veggies. You can also use a potato masher to mash the bhaji to the desired consistency.

15. Now add the coriander and lemon juice. Mix very well.

16. Once done cover and keep aside. Do check the taste and add more pav bhaji masala, salt, red chili powder or butter if required.

roasting pav for pav bhaji:

1. Slice each pav into two halves in the center.

2. Now prepare the pav, heat a pan and add a tsp of butter and 1/4 tsp pav bhaji masala. Mix well.

3. Place the sliced pav on it and roast with spiced butter. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.

4. Roast both sides of pav till they turn slightly warm.

5. Pav is ready to be served with bhaji.

6. Garnish this tempting and mouth-drooling bhaji with chopped onion and green chutney and serve it steaming hot along with pav slices of bread.

recipe notes :

  • Firstly chop all the veggies and keep them ready. you can add your choice of veggies.
  • The real Mumbai pav bhaji is always made with butter.  However, you can prepare it will oil too.
  • Add vegetables of your choice to make it more nutritious.
  • Garnish hot bhaji with grated mozzarella cheese to make cheese pav bhaji.
  • The taste of bhaji greatly depends on the butter, so don’t reduce its quantity.
  • Kashmiri red chili powder gives a nice color, so do consider adding it. if using any other red chili powder, then add less or more.
  • In this recipe use the natural release 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.

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