Easy Pav Bhaji In a Pressure Cooker

Tuesday, November 12, 2019

Hello everyone !! We are almost at the end of 2019, can you believe that? 

This year has flown by very quickly for us. Since, I haven't been blogging regularly, I haven't had a chance to mention it here. We had a baby girl in December 2018 & she will be turning ONE next month.We are a Happy Family of Four now .. And her name is Deesha. I promise, I will share her picture sometime soon 


Pav Bhaji - Pressure Cooker Version
I have not had a chance to experiment or spend a lot of time in the kitchen for quite sometime now. But there are hungry stomachs & food has to me made. So, most of our meals these days are the tried & tested ones or something that can be made in a jiffy with minimal effort :)

One of the recipes that has been a regular in my kitchen these days is this one pot Pressure Cooker Pav Bhaji. This version takes less than 30 minutes to make & you don't even have to stand & watch over the simmering pot & this one taste's as good as the original version 

I have made this several times over the past few months with good results every time .. I wish I had got my hands on this version before 

Let's head to the recipe .. 

Serves 4-5 

 You Will Need:

Vegetables:

  • 1 Small head of Cauliflower
  • 2 large Potatoes
  • 1 small Carrot
  • 1 Green Capsicum
  • 450g Tomato Puree ( I used Store Bought )
  • A small piece of Ginger
  • 5-6 cloves of Garlic 
Spices:
  • 2 Tablespoon Everest/MDH Pav Bhaji Masala
  • 2 Teaspoon Red Chilli Powder
  • 1 Tablespoon Kitchen King Masala 
Others:
  • Salt as per taste
  • Finely chopped Red onion for Garnish
  • Chopped fresh Coriander for Garnish 
  • Lime Wedges 
  • 2 tablespoon Butter (Salted/Unsalted)
  • Pav to scoop up the Bhaji 

How To:

Wash & clean the vegetables. Dice them & set aside 

In a Pressure Cooker (I used a Hawkins 2L Pressure Cooker)add half a cup of water, & all the diced vegetables one by one. Add Salt, Tomato Puree, the Spices & close the lid. 

Allow if to pressure cook for 2 whistles. Let the pressure settle down. Open the lid & using a masher, mash the cooked vegetables. Check for salt & other spices. 
Adjust taste if necessary.If the Bhaji is too thick, add some water to adjust the consistency.
Add the butter, close the lid again & let it cook for another whistle. 

Once the pressure settles down, open the lid & mix well. Bhaji is ready to be served

Serve with Buttered & toasted Pav with Bhaji on the side garnished with chopped onions & coriander with a lemon wedge on the side 


Bhaji develops taste as it sits for a few hours so plan to make ahead of time & reheat at the time of serving 

I have also made this for a couple of parties & no one guessed that this was made in a Pressure Cooker :) 



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