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cooker pav bhaji recipe
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5 from 41 votes

cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji

easy cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji
Course snacks
Cuisine indian street food
Keyword cooker pav bhaji recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 Servings
Calories 174kcal
Author HEBBARS KITCHEN

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
  • 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:

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

Calories: 174kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 564mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3356IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg