Pav Bhaji

Pav Bhaji is one of the most popular street foods of Bombay. You can call it vegetarian sloppy joe. It is mélange of vegetables cooked with special spices and loads of butter, and served with a special bun called ladi pav. I made pav bhaji for dinner last night in the Instant Pot. It can be slow cooked on stove top as well. 

Ingredients for 4 servings:

1 onion, chopped

2 green chili, slit (optional)

1 small green bell pepper, diced

1 teaspoon ginger-garlic paste (optional)

1 large potato, peeled and chopped

1 medium carrot, peeled and chopped

5-6 green beans, chopped

1 Cup cauliflower florets

1 tomato, diced

1 teaspoon coriander-cumin powder (optional)

1/2 teaspoon turmeric powder

1 teaspoon amchur (dried mango powder)

1 teaspoon rock salt (kala namak)

1-2 teaspoons pav bhaji masala (adjust to taste)

salt to taste

For Garnish:

Finely diced onion

finely chopped cilantro

lemon juice

Method:

1. Set Instant Pot to sauté mode.

2. Add 1 tablespoon oil or butter. When the pot is hot, add onion and green chili.  Cook for a couple minutes. Add green pepper. Cook for 3 minutes.

                                                              

3. Add ginger-garlic paste if you are using. Give a quick stir. Then, add the chopped vegetables.

                                                                                                                                                      

4. Add the spices. Stir well. 

                                                                         

5. Add tomato. Mix well.

                                                              

6. Next, add pav bhaji masala. Add salt. Mix well.

                                                                   

7. Pour 1 cup of water, vegetables should be just below the surface of water. Check for salt and spice. Add if required.

                                                                   

8. Turn the Instant Pot off. Close the pot with the lid to seal position. Pressure cook for 13 minutes.

                                                                   

9. Open the lid upon natural pressure release (NPR). Turn the stove back to sauté mode. Add 1 to 2 Tablespoons butter. Mash the vegetables well with a potato masher. Turn the IP off.

10. Butter the rolls or pav and toast to golden on a skillet.  Place 2 buns on a plate. Add a cup of bhaji to the plate. Garnish with lemon juice, diced onion and cilantro before serving.

                                                         

Notes:

Bhaji can be made in a pan on the stove or a pressure cooker, instead of Instant Pot. 

I like using my Instant Pot, because it saves me time. I don't have to stand by and check the dish. 

I did not use ginger-garlic paste in this recipe. 

I always use Badshah masala. I have made the masala a few times when I did not have the store bought one. 

Pav bhaji is served with lots of butter. I used limited amount in this recipe.