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Pav bhaji in Pressure cooker
Pav bhaji in Pressure cooker

Before you jump to Pav bhaji in Pressure cooker recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to pav bhaji in pressure cooker recipe. To cook pav bhaji in pressure cooker you only need 17 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Pav bhaji in Pressure cooker:
  1. You need 1.4 kg cauliflower
  2. You need 4 potatoes
  3. Use 2 medium sized tomatoes
  4. Get 2 medium sized onions
  5. Prepare 1 green or red capsicum
  6. Provide 1 medium size carrot
  7. Take 1 bowl green peas
  8. Use Handful Coriander or parsley for garnishing
  9. Prepare 1 lemon
  10. Get 1 tsp Cumin seeds
  11. Get 1-2 tsp Pavbhaji masala
  12. Prepare 1 tsp Kashmiri red chilli powder
  13. You need 1 tsp Turmeric powder
  14. You need As required Amul Butter
  15. You need Little Sugar
  16. Provide As per taste Salt
  17. Use As required Water
Steps to make Pav bhaji in Pressure cooker:
  1. Clean and wash all the vegetables thoroughly in salt water.
  2. Peel the potatoes and cut into quarters. Chop the cauliflower into medium size florets, and roughly dice the the capsicum, carrots, and beans (if available at home). PS: you can use any vegetables available at home. I tried using Tendli (Ivy Gourd), though it didn't make any difference to the taste, but added some nutrients definitely.
  3. In a pressure cooker, heat some butter, fry some cumin seeds, finely chopper onions and saute till it becomes pink in colour.
  4. To this add finely chopped tomatoes and saute until it turns mushy.
  5. Add little sugar to balance out the acidity, otherwise the Pavbhaji might taste biy sour. Add turmeric powder, kashmiri chilli powder and pav bhaji masala and keep mixing it.
  6. Add the vegetables (potatoes, cauliflower, carrots, capsicum, peas, beans etc) and mix till they are well coated with the masala.
  7. Add the salt as per taste and then 2-3 glasses of water. Close the lid and cook up to 4-5 whistles.
  8. Wait until the cooker is completely cool. Using a potato masher or Pavbhaji masher, mash the bhaji in the cooker itself.
  9. The vegetables will be cooked perfectly, you can adjust the consistency at this stage by adding more water if required. Mash till you get a desired texture of Pavbhaji. If you want, you can check the taste for salt/spice at this stage.
  10. Add lot of butter and re-heat the bhaji without the lid. Keep stirring occasionally. You can squeeze in 1/2 a lemon for the perfect taste.
  11. Garnish with finely chopped coriander or parsley.
  12. Toast the pav with some butter and a teaspoon of the bhaji for the authentic street style effect.

Pav bhaji is a popular Indian street food from the city of Mumbai. A spicy vegetable curry (bhaji) isserved with soft, buttered dinner rolls (Pav) to create this delicious dish. Pav Bhaji is a spicy mixture of mashed vegetables along with a generous dose of fresh tomatoes, a dollop of butter, consumed with warm bread gently or crispy fried in butter. Heat butter in a pressure cooker. When the butter melts, add onions and sauté the onions in medium flame till translucent.

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