Mumbai Pav Bhaji (30 Minute One-pot Recipe)

1. 1

   Start the pressure cooker in sauté mode (high flame for stovetop pressure cooker) and heat 2 tablespoons of butter or oil in it. Add onions, ginger, and garlic, and sauté for 3 minutes.

2. 2

   Add tomatoes, pav bhaji masala, turmeric, red chili powder, and salt. Saute for 3-4 minutes. If anything is stuck to the bottom of the pot, scrape it with a spatula.

   3 min
3. 3

   Add cauliflower, bell pepper, potatoes, carrots, beets, and green peas. Add the water. Mix it all well.

Instant Pot Method

1. 4

   Press cancel and close the lid with the vent in the sealing position. Change the setting to manual or pressure cook mode at high pressure for 8 minutes. When the instant pot beeps, release the pressure naturally.

   8 min

Stovetop Pressure Cooker Method

1. 5

   Close the lid, turn the heat to high, and pressure cook it until you hear two whistles. Now reduce the flame to medium and pressure cook it for an additional 6 minutes. Turn off the heat. Let the pressure release naturally.

   6 min

Mash and Garnish Bhaji

1. 6

   Open the pressure cooker and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.

2. 7

   Change to sauté mode and let the bhaji boil for a minute. Crush the kasoori methi between your palms and add it to the bhaji. Sprinkle in the lime juice. Add more butter if you like. Mix it all, and the bhaji is ready to be served. Garnish with cilantro leaves.

Preparing Pav

1. 8

   Slice each pav or dinner roll in two halves lengthwise.

2. 9

   Heat butter in a pan and place the sliced pav on it. Lightly toast one side, then turn to toast on the other side.

3. 10

   Pav is ready to be served with bhaji.

Serving Pav Bhaji

1. 11

   Take 1-2 ladles of bhaji on a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on top. Sprinkle some lime juice on the top if you like a tangier taste. Serve with two buttered pav on the side.