Pav Bhaji Recipe | Street Style Mumbai Pav Bhaji

Step 1

Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.

Step 2

Pour 1½ cups water and cook until soft or tender.

Step 3

If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Step 4

Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.

Step 5

Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.

Step 6

Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.

Step 7

Fry till it becomes fragrant.

Step 8

Next add ½ cup capsicums & saute for 3 to 4 minutes.

Step 9

Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.

Step 10

Fry till tomatoes turn soft and mushy.

Step 11

Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.

Step 12

Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.

Step 13

Add boiled & mashed veggies.

Step 14

Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.

Step 15

Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.

Step 16

Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

Step 17

Slit the pav buns horizontally leaving one edge intact.

Step 18

Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.

Step 19

Place the pav & toast them for a min or two.

Step 20

Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.

Step 21

Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.

Step 22

Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.

Step 23

Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.

Step 24

Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.

Step 25

Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.

Step 26

Mix well and add all the veggies – 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.

Step 27

Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.

Step 28

Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.

Step 29

When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.

Step 30

There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.

Step 31

Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.

Step 32

Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.

Step 33

Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.

Step 34

Transfer bhaji to serving bowls. Top with butter & coriander leaves.

Step 35

Serve alongside toasted buns and freshly cut onions.