cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji with detailed photo and video recipe. an easy and handy recipe of the popular pav bhaji recipe made in a pressure cooker to hasten the cooking process. the recipe is quick, fast and also easy but does not compromise on the taste and flavour. it does carry the same texture and taste like the popular mumbai street food without any added colour and only gets bright red colour from beetroot.
i have posted so many street foods and chaat recipes till now, but i get so many requests to post instant pav bhaji recipes. well technically there isn’t any instant version of it unless you use ready to eat premixes, but you can make it in an instant pot or pressure cooker. so basically, rather than boiling the vegetables and frying the spices separately, just one cooker is used from start to end. it not only reduces the cooking time but also reduces the number of utensils used and hence the cleaning of those. moreover, to make it homely i have used beetroot which gives the bhaji a strong red colour. it also adds sweetness and hence you may have to be generous with the amount of spice and pav bhaji powder. hence i would strongly recommend following this recipe once and serve it to your friends and family.
furthermore, i would like to add some additional tips, suggestions and variants to the cooker pav bhaji recipe. firstly, i have used a typical 5-litre pressure cooker to prepare this recipe. while this recipe is tailored for a pressure cooker, you may also use instant pot too as it follows the same principle. secondly, adding beetroot is only for the purpose of colour and do not add any significant flavour to the recipe. you may totally skip it as it may add extra sweetness to the recipe. finally, do not add extra water while seasoning the bhaji as the initial water should be sufficient. if you feel the bhaji is thick, you may add water in batches till it gets the right consistency.
finally, i request you to check my other related street food recipes collection with this post of instant pot pav bhaji recipe. it mainly includes my other related recipes like masala pav, pav bhaji, kanda bhaji pav, misal pav, pav sandwich, vada pav, tawa pulao. further to these i would also like to add some more additional recipe categories like,
cooker pav bhaji video recipe:
recipe card for pav bhaji in cooker recipe:
cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji
Ingredients
for pressure cooking:
- 2 tbsp butter
- 2 tbsp oil
- 1 tsp cumin
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp chilli powder
- 2 tbsp pav bhaji masala
- 2 tbsp coriander, finely chopped
- 2 tomato, finely chopped
- 1 carrot, chopped
- 10 florets cauliflower
- 3 tbsp peas
- ½ capsicum, finely chopped
- ½ beetroot, chopped
- 2 potato, chopped
- 1½ cup water
- 1 tsp salt
for tadka:
- 2 tsp oil
- 1 tbsp butter
- 1 tsp kasuri methi
- 2 tbsp coriander, finely chopped
- ¼ tsp pav bhaji masala
for roasting pav:
- ½ tsp butter
- ¼ tsp pav bhaji masala
- 1 tbsp coriander
- pav
Instructions
- firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin.
- add 1 onion, 1 tsp ginger garlic paste and saute well.
- keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.
- saute on low flame until the spices turn aromatic.
- now add 2 tomato and saute making sure to turn tomato soft and mushy.
- mash the tomato really well and cook until the oil separates.
- further add 1 carrot, 10 florets cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potato.
- saute for a minute until it turns aromatic.
- pour in 1½ cup water and 1 tsp salt. mix well.
- cover and pressure cook for 7 whistles. you can also prepare in an instant pot and pressure cook for at least 15 minutes.
- once the pressure releases the vegetables are cooked well. do not worry if there is water.
- mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.
- get the bhaji to a rolling boil and adjust the consistency.
- to prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala.
- once the spices turn aromatic, pour it over bhaji.
- mix well and bhaji is ready to be served.
- to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander.
- saute for a couple of seconds and spread uniformly over the pan.
- now take 2 pav and slit in the centre, toast on both sides.
- finally, enjoy mumbai street style pav bhaji with a dollop of butter.
Nutrition
how to make cooker pav bhaji with step by step photo:
- firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin.
- add 1 onion, 1 tsp ginger garlic paste and saute well.
- keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander.
- saute on low flame until the spices turn aromatic.
- now add 2 tomato and saute making sure to turn tomato soft and mushy.
- mash the tomato really well and cook until the oil separates.
- further add 1 carrot, 10 florets cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potato.
- saute for a minute until it turns aromatic.
- pour in 1½ cup water and 1 tsp salt. mix well.
- cover and pressure cook for 7 whistles. you can also prepare in an instant pot and pressure cook for at least 15 minutes.
- once the pressure releases the vegetables are cooked well. do not worry if there is water.
- mash the vegetables really well. mash for at least 5 minutes to get a smooth texture.
- get the bhaji to a rolling boil and adjust the consistency.
- to prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala.
- once the spices turn aromatic, pour it over bhaji.
- mix well and bhaji is ready to be served.
- to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander.
- saute for a couple of seconds and spread uniformly over the pan.
- now take 2 pav and slit in the centre, toast on both sides.
- finally, enjoy mumbai street style pav bhaji with a dollop of butter.
notes:
- firstly, i have not used any colour in this recipe. adding beetroot will give nice red colour to the bhaji.
- also, you can add vegetables of your choice to make it nutritious.
- additionally, the bhaji tastes amazing when prepared with a generous amount of butter.
- finally, mumbai street style pav bhaji recipe tastes great when served hot.
खुप छान बनते. झटपट बनते. नक्की करुन पहा.
Thanks a lot
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