One Pot Pressure Cooker Pav Bhaji Recipe – A Delicious Mumbai Style Street Food
Pav Bhaji is a much-loved street food in India, particularly famous in Mumbai, where it’s served in bustling street corners. This iconic dish consists of a rich, flavorful vegetable mash (bhaji) made from spiced potatoes, carrots, peas, cauliflower, and other vegetables, simmered in a generous amount of butter and a unique blend of spices. Paired with buttered, crispy pav buns, Pav Bhaji is a heavenly treat enjoyed by people of all ages.
This One Pot Pressure Cooker Pav Bhaji recipe brings the authentic Mumbai street food experience right to your kitchen. Quick, easy, and utterly delicious, this version makes use of the pressure cooker to cut down on cooking time without compromising on flavor. Whether you’re looking for a hearty snack or a filling weeknight dinner, this recipe is sure to please!
Recipe Overview
- Cuisine: North Indian
- Course: Snack
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Serves: 4-6
Ingredients
Main Ingredients for Pav Bhaji
| Ingredient | Quantity |
|---|---|
| Pav buns | 12 (hamburger buns can be substituted) |
| Butter (Salted) | For toasting the pav buns (around 2-3 tablespoons) |
| Onion | 1, finely chopped |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
Ingredients for the Bhaji
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, peeled and diced |
| Carrots (Gajjar) | 2, diced |
| Cabbage (Patta Gobi) | ½ cup, chopped |
| Cauliflower (Gobi) | 1 cup |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Onion | 1, finely chopped |
| Tomatoes | 1 cup, pureed |
| Garlic | 4 cloves, grated |
| Pav Bhaji Masala | 2 tablespoons |
| Chaat Masala Powder | 1 tablespoon |
| Green Peas (Matar) | ½ cup, steamed |
| Lemon Juice | 1 tablespoon |
| Butter (Salted) | 3 tablespoons |
| Salt | To taste |
| Sugar | 1 tablespoon |
Instructions
-
Prepare the Ingredients:
- Begin by chopping all the vegetables. Peel and dice the potatoes, carrots, and green bell pepper. Chop the cauliflower, cabbage, onion, and finely chop the coriander leaves for garnishing. Puree the tomatoes and grate the garlic. Keep all the ingredients ready and within reach.
-
Sauté the Base Vegetables:
- Set your pressure cooker on medium heat. Add a little oil and once heated, add the finely chopped onions and garlic. Sauté them for 2-3 minutes, or until the onions become soft and translucent.
- Add the chopped green bell pepper and cook for another minute, stirring occasionally, to let the flavors infuse.
-
Cook the Vegetables:
- Add all the chopped vegetables to the pressure cooker: potatoes, carrots, cabbage, cauliflower, and green peas. Stir well to combine all the ingredients.
- Sprinkle in the Pav Bhaji Masala, Chaat Masala, and a pinch of salt. Mix everything thoroughly.
- Pour in about ½ cup of water, enough to help the vegetables cook without burning.
- Close the lid of the pressure cooker and cook on medium heat for 4-5 whistles. After 4-5 whistles, turn off the heat and let the pressure release naturally. This process should take around 10-12 minutes.
-
Mash the Bhaji:
- Once the pressure is released, open the lid and use a potato masher to mash the cooked vegetables directly in the cooker. Mash until the mixture is almost smooth and creamy with some texture.
- Stir in the butter and lemon juice and continue to mash until fully combined. Taste the bhaji and adjust the salt or spices as needed. If it’s too thick, you can add a little more water to get the desired consistency.
-
Toast the Pav Buns:
- Slice the pav buns in half and smear a little softened butter on both sides.
- Heat a tawa (flat pan) on medium heat and toast the buttered buns until golden brown and crispy on both sides. Ensure they are evenly toasted.
-
Garnish and Serve:
- Once the bhaji is ready, stir in the chopped coriander leaves and add the steamed green peas. Give it one last gentle mash to incorporate the peas.
- Serve the Pav Bhaji hot, accompanied by the toasted pav buns. You can also garnish the bhaji with more chopped coriander leaves and a squeeze of lemon juice if desired.
Tips for the Perfect Pav Bhaji:
- Consistency of the Bhaji: If you prefer a smoother consistency, continue mashing the vegetables until it reaches your desired texture. For a chunkier version, mash less.
- Butter: Pav Bhaji is meant to be buttery, so don’t hesitate to use enough butter for both cooking the bhaji and toasting the pav buns.
- Spices: Adjust the Pav Bhaji Masala and Chaat Masala to suit your spice tolerance. You can add more for extra heat or less for a milder flavor.
- Vegetables: Feel free to add or omit any vegetables according to your preference, such as peas, corn, or even green beans. The more vegetables, the richer the flavor!
- Serving Suggestions: Pav Bhaji is typically served with Dahi Vada or Papdi Chaat for a complete chaat meal experience. For a simple dinner, serve with some pickles and yogurt on the side.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 55g |
| Protein | 6g |
| Fat | 15g |
| Saturated Fat | 9g |
| Fiber | 7g |
| Sugar | 6g |
| Sodium | 550mg |
Serving Suggestions: Pav Bhaji is perfect for casual gatherings, potlucks, or even a comforting weeknight dinner. Pair it with a refreshing fruit chaat or a tangy raita for a full meal that’s both satisfying and flavorful.
Your family and friends will absolutely love this easy, comforting street-food favorite. Make it today and enjoy the vibrant flavors of Mumbai in your very own kitchen!
