• Amita Garg

Instant Pav Bhaji - Pav Bhaji under 30 Minutes

Updated: Aug 2, 2019


Pav Bhaji is a popular street food of Mumbai. Bhaji a delicious buttery, mashed vegetable made on very large tava , served with pav (the soft buns). Instant Pav Bhaji is very quick to make one pot meal recipe. It will be ready within 30 minutes. I made this pav bhaji in pressure cooker with no compromise on taste. it is a time saving recipe. Usually I prepare this recipe, when I am in hurry or have unexpected guest.

In this recipe butter and pav bhaji masala play an important role. To get authentic taste I always use homemade pav bhaji masala but you can also use good brand pav bhaji masala available in the market.

I never use any artificial food colour. For good, bright red colour, I soaked Kashmiri red chilies along with peeled cloves of garlic in hot water, grind this into chutney jar and mix into bhaji. I also add small piece of beetroot along with vegetable.

Prepration time-10 minutes

Cook time- 15 minutes

Total- 25 minutes


Instent Pav Bhaji Recipe-

Ingredients:

· Butter-1tab sp

· Onion- 3 large size, finely chopped

· Tomatoes-4 medium size, finely chopped

· Ginger- 2 tsp. finely chopped

· Garlic- 1 tab sp finely chopped

· Capsicum-1 medium size, finely chopped

· Peas -1/4 cup

· Potatoes-2 medium size, cubed

· Beetroot- 2 tsp. finely chopped

· Coriander leaves-1 tab sp., finely chopped

· Lemon -1, cut in slices

· whole Kashmiri red chilis paste-2 tsp.

· Pav bhaji masala-2 tsp.

· salt to taste

· Water-2 cup

Other Ingredients:

· Butter

· Pav

· Onion-1, finely chopped

· Coriander leaves-1 tab Sp., finely chopped

· 1 lemon, sliced


How to Make-

1. in a pressure cooker heat butter, add ginger-garlic and saute for 2 minutes.

2. Add onion and saute till translucent.

3. Add tomatoes, cover the lid and saute till soft and mushy.

4. Add capsicum and peas and mix well.

5. Add potatoes and saute for 1 minute.

6. Add salt. saute for a minute.

7. Add 1.5 cups of water and mix well.

8. cover and pressure cook for 4 whistles, Simmer the gas flame and further cook for 5 to 7 minutes.

9. Open the lid and mash all the vegetables well.

10. Add pav bhaji masala and red chili garlic paste, cook another 5 minutes, add some water if require.

11. Add 2 tsp of butter for more flavors.

For Serving-

1. Slit pav in the center.

2. Heat tawa and add a tsp of butter toast both the sides.

Serve pav bhaji along with toasted pav, garnished with few chopped onions, coriander leaves and a piece of lemon.

Tips-

1. Always add masala in last to retain the flavour of spices.

2. Instead of red colour i used chopped beetroot with other vegetables.

3. The real Mumbai pav bhaji is always made with butter. You can use oil too.

4. Kashmiri red chili also enhances the color of the bhaji.you can make to soak red chilies in water, with 3-4 garlic pods and little water.You can also use red chili powder instead of whole red chili.

5. You can add other vegetables of your choice like cauliflower, carrot etc but potatoes is a main ingredients, do not reduce the quantity of potatoes.

6. For time saving you can use tomato puree instead of chopped tomatoes,

Step by step recipe of Instant Pav bhaj -


1. In a pressure cooker heat butter

2. add ginger-garlic and saute for 2 minutes.


3.Add onion and saute till translucent.

3.Add tomatoes, cover the lid and saute till soft and mushy.


4. Add capsicum and peas and mix well.


6. Add salt. saute for a minute.

7. Add 1.5 cups of water and mix well.

8. cover and pressure cook for 4 whistles, Simmer the gas flame and further cook for 5 minutes.

9. Open the lid and mash all the vegetables well.




10. Add pav bhaji masala and red chili garlic paste, cook another 5 minutes, add some water if require.


11. Top with dollop of butter, coriander leaves, finely chopped onion and lemon wedges.


12. Serve with tosted pav.




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