From the recipe box
Classic Pav Bhaji
Chaat, vadas, and snackable plates to open a meal or carry to the couch.
- Meal format
- Appetizers & Chaats
- Base
- Bread
Potato, Carrot, Cauliflower, Green Beans, Onion, Tomato, Bell Pepper, Green Peas
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 52 mins
- Total
- 72 mins
- Serves
- 4
Vegetables for the Bhaji
- 2medium potatoes, peeled and cubed
- 2medium carrots, chopped
- 2 cupscauliflower florets
- 1 cupgreen beans, chopped
- ½ cupfrozen green peas
- 1 tablespoonoil (or butter)
- 1 teaspooncumin (jeera) seeds
- 1medium onion, finely chopped
- 2medium tomatoes, chopped
- 1medium green bell pepper, finely chopped
- 2–3 teaspoonsPav Bhaji Masala
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- 1–2 teaspoonsred chili powder (adjust to taste)
- ¼ teaspoonturmeric
- to tasteSalt
- as neededWater
Step by step
Method
- 01
Cook the Vegetables
- 02
Wash and chop the potatoes, carrots, cauliflower, and green beans.
- 03
Add them to the Instant Pot with enough water to cook.
- 04
Pressure Cook on High for 6 minutes, followed by a natural pressure release.
- 05
Drain any excess water if needed and set the vegetables aside.
- 06
Prepare the Bhaji
- 07
Turn the Instant Pot to Sauté mode.
- 08
Add the oil (or butter) and cumin seeds.
- 09
Once the cumin splutters, add the onions and cook until softened.
- 10
Add the tomatoes and cook until they become completely soft.
- 11
Add the bell pepper and sauté for another 2–3 minutes.
- 12
Add the red chili powder, turmeric, coriander powder, cumin powder, Pav Bhaji Masala, and salt.
- 13
Cook the spices for about a minute.
- 14
Add the cooked vegetables back into the pot.
- 15
Using an immersion blender or potato masher, mash the vegetables until you reach your preferred consistency. Leave a little texture if you enjoy a chunkier bhaji.
- 16
Add the frozen green peas.
- 17
Add enough water to reach your desired consistency.
- 18
Simmer on Sauté (Low) for 20–30 minutes, stirring occasionally.
- 19
Taste and adjust the seasoning before serving.
- 20
This is the original method. It takes a little longer, but the extended simmer develops a much richer, deeper flavor.
- 21
The long simmer is the secret. Street-style Pav Bhaji develops its signature flavor from simmering for 20–30 minutes after the vegetables have been mashed. Don't skip this step if you have the time.
- 22
I prefer cooking the vegetables separately first because it gives me complete control over the texture of the bhaji. It's much easier to mash everything smoothly without overcooking the aromatics.
- 23
Use an immersion blender for the smoothest consistency, but don't completely puree it. A little texture makes the bhaji more satisfying.
- 24
If the bhaji becomes too thick while simmering, simply add a little hot water until it reaches your preferred consistency.
- 25
A small knob of butter or ghee stirred in at the very end gives it a richer, restaurant-style finish.
- 26
Toast the pav with butter (or ghee), a sprinkle of Pav Bhaji Masala, and a little cilantro for the best flavor.
