Step 1

Rinse all the veggies. Finely chop veggies like onions, bell pepper, and tomatoes. You can also puree the tomatoes in which case roughly chop them.

Step 2

Make fresh ginger garlic and green chili paste and keep aside.

Step 3

For Instant Pot (pressure cooking) - Peel and roughly chop potatoes, peel and grate beetroot and cut cauliflower into medium size pieces.

Step 4

For Stove top - Boil, peel and mash or grate potatoes, green peas, beetroot and cauliflower

Step 5

Start Instant Pot on Saute (normal). Add 2 tablespoons butter and oil each. Once the butter melts, add the cumin seeds and let them sizzle.

Step 6

Now stir in the onions, ginger, garlic and green chili, and saute until onions are translucent.

Step 7

Add bell pepper, tomatoes, and salt. Mix well. Cover and cook until tomatoes are soft and mushy.

Step 8

Add tomato paste, and spices like turmeric powder, Kashmiri red chili powder, coriander powder, and Pav Bhaji Masala. Mix and sauté for 1-2 minutes.

Step 9

After this follow one of the cooking method using Instant Pot, sove

Step 10

Stir in the chopped veggies - potatoes, cauliflower, green peas, and beetroot Add 2 cups of water and mix well.

Step 11

Turn off the Instant Pot, close the lid with a vent in sealing position. Pressure cook at high pressure for 8 minutes. Once cooking completes, allow a natural release (pin drops). Open the lid, start Instant Pot on saute again.

Step 12

Mash the Bhaji with a potato masher or use an immersion blender to get a puree-like consistency. It should neither be too thick nor too thin so adjust the consistency using water as needed. I added 1.5 cups more.

Step 13

Taste test and add more salt or red chili powder or more pave Bhaji Masala as per taste.

Step 14

Crush Kasuri methi between your palms and add it to bhaji along with lemon juice, more butter (1-2 tablespoons), and cilantro. Mix well, cover with a glass lid to prevent bhaji from splattering. Simmer for 5 more minutes or until heated through. Pav Bhaji is ready to serve.

Step 15

In a pan, heat the butter and oil on medium heat. Add cumin seeds and allow them to sizzle.

Step 16

Then add the onions, and sauté until the onions are translucent. No need to brown them.

Step 17

Stir in the ginger garlic green chili and sauté for a few seconds until fragrant, Take care not to burn the garlic.

Step 18

Add bell pepper, tomatoes, tomato paste, and salt. Mix well and cover and cook until tomatoes are soft and mushy.

Step 19

Now add spices like turmeric powder, red chili powder, coriander powder, and Pav Bhaji Masala. Mix and sauté for 1-2 minutes.

Step 20

Stir in the boiled veggies, cauliflower, green peas, potato, and beetroot. Mix well.

Step 21

Using a potato masher, mash the veggies until well mixed with masala.

Step 22

Add ½ to 1 cup water and mash. Keep simmering, adding little water at a time, and mashing for the next 10 mins or until the veggies are nicely mashed and mixed with the masala and the bhaji is almost smooth.

Step 23

You can also use an immersion blender to make a puree-like consistency. It should neither be too thick nor too thin so adjust the consistency using water as needed.

Step 24

Taste test and add more salt or red chili powder or more pave Bhaji Masala as per taste.

Step 25

Crush Kasuri methi between your palms and add it to bhaji along with lemon juice, more butter, and cilantro. Mix well, simmer for 2-5 more minutes and Pav Bhaji is ready to serve.

Step 26

Heat the pressure cooker on medium heat. Follow the same steps as mentioned above for Instant Pot.

Step 27

For cooking, close the lid with the weight on. Cook for 5-6 whistles or about 15 mins.

Step 28

Once the pressure releases, mash the bhaji using potato masher or immersion blender.

Step 29

Crush Kasuri methi between your palms and add it to bhaji along with lemon juice, more butter, and cilantro. Mix well, simmer for 2-5 more minutes and Pav Bhaji is ready to serve.

Step 30

While the bhaji is simmering, Toast the pav.

Step 31

Heat up a tawa or frying pan on low heat and add 1-2 tablespoons of butter to it. Once the butter melts, add Pav Bhaji Masala (optional), and cilantro, and mix well. Spread evenly on the pan.

Step 32

Slice the pav (dinner rolls) in half such that it opens up giving two equal parts. Place the pav (open side white portion) on the butter.

Step 33

Press gently and move the pav so it absorbs the butter and is evenly coated. Now you can apply more butter on top and flip so the tops are toasted too.

Step 34

Keep flipping and pressing gently until done. Remove on a plate. Tossing the pav in butter makes them soft and easy to scoop with bhaji. If you prefer crispy, toast them longer.

Step 35

Serve bhaji hot topped with butter, cilantro with side of butter toasted pav, chopped onions and lemon.

Step 36

To eat, first top bhaji with onions and cilantro (as much as you like).Then squeeze some lemon juice over and mix the bhaji with a spoon. Break a portion of the pav and scoop a generous amount of bhaji on it and enjoy!!