This one-pot pav bhaji recipe is ideal while you need all that street-style taste with out juggling a number of pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and also you’ve bought your self a plate of pure happiness!
Pav Bhaji at all times takes me again to my school days in Mumbai. I’m BIG on avenue meals and I may by no means get sufficient of the buttery, spicy goodness that the road stalls whipped up. That wealthy bhaji, these crunchy onions, the proper squeeze of lemon on prime, all scooped up with buttery pav – I imply! 😋
There’s no means I may go with out it even all these years later and I’ve bought the proper recipe to copy that street-style taste proper at residence! This Pav Bhaji is made within the instantaneous pot or stress cooker, which does all of the heavy-lifting in order that solely FIVE minutes of hands-on prep are concerned. And no compromises on style or texture!
I like to serve this decadent, veggie-loaded bhaji with my selfmade Ladi Pav and I SWEAR by each these recipes! If you’ve bought the identical school cravings like me you then additionally want to take a look at my Misal pav recipe and my Og Pav Bhaji recipe. And in fact, Mumbai’s well-known Green boiling masala toooo!
Jump to part: One pot Pav bhaji
Ingredients for One Pot Pav Bhaji
Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.
Granules soybeans – These add further texture and depth to the bhaji, in addition to including protein!
Onions & Tomatoes – Onions for sweetness and physique, tomatoes for tang and depth that tie the masala collectively.
Ginger, Garlic & Green Chilli – The important aromatics that add sharpness, warmth, and earthiness.
Pav Bhaji Masala – The star spice mix that offers pav bhaji its signature street-style flavour. Any store-bought model of your alternative works.
Turmeric & Chilli Powder – For color, heat, and a mild kick of spice.
Butter & Oil – Butter for richness and indulgence, oil for stability in cooking. I want to make use of a impartial oil like sunflower oil right here.
Pav (Bread Rolls) – Soft li pavsgood for absorbing the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.
Steps To Make Pressure Cooker Pav Bhaji
Prepare the Base
- Heat butter + oil in a stress cooker or Instant Pot.
- Add onions and sauté till golden. Stir in ginger-garlic paste and cook dinner until fragrant.
Add Spices and Veggies
- Stir in pav bhaji masala, chilli powder, turmeric, coriander powder and salt.
- Add tomatoes and cook dinner till they soften and the oil begins to separate.
- Add all chopped greens (potatoes, beetroot, capsicum, carrots, peas, and soya granules)
- Pour in water, combine, and stress cook dinner till the veggies are mushy.
Mash the Bhaji
- Once stress releases, use a potato masher to mash the cooked veggies right into a easy, barely chunky curry. Add water as wanted to regulate consistency and squeeze lemon juice into the bhaji.
- Add a bit of tadka of butter and spices to raise the flavors much more.
Toast the Pav
- Heat butter on a flat tawa or pan.
- Slice pavs horizontally, place on the pan, and toast till golden.
Serve
- Plate bhaji scorching, topped with butter, onions, coriander, and lemon wedges.
- Serve with the buttery toasted pavs.
Richa’s Top Tips
- Don’t skip the butter! It’s what makes pav bhaji genuine and indulgent.
- For a deeper taste, add a bit of kasuri methi (dried fenugreek leaves) on the finish.
- If making forward, maintain bhaji and pav separate. Toast pav contemporary earlier than serving.
- Use a huge potato masher and even the again of a katori for a easy, street-style mash.
- You can simply make this recipe vegan by changing butter with oil.
- You can modify consistency of pav bhaji to fit your choice. If you prefer it barely runny, add some water. For thicker bhaji, mash the bhaji extra and simmer uncovered for a couple of further minutes to cut back extra liquid.
Frequently Asked Questions
Pav bhaji is made out of a mixture of mashed greens like potatoes, peas, carrots, capsicum, and beetroot, cooked with spices and butter, and served with pav (bread rolls).
Soft, fluffy Ladi Pav (dinner rolls) are the basic alternative. I’ve began making mine within the air fryer to save lots of effort and time, they usually at all times end up sooo scrumptious! If unavailable, substitute with burger buns or sandwich rolls.
Yes! You can simmer the veggies in a pot till mushy. It’ll take longer, however the taste is simply pretty much as good. Check out my Og Pav Bhaji recipe for this!
Street-style pav bhaji typically has a vibrant purple hue that comes from Kashmiri purple chilli powder or degi mirch, which provides color with out making it too spicy. Some distributors additionally use a bit of beetroot purée or meals color, however Kashmiri chilli powder works superbly at residence.
Pav bhaji masala is exclusive, however you may make a fast substitute by mixing garam masala, coriander powder, cumin powder, chilli powder, and a pinch of amchur (dry mango powder). It received’t be precisely the identical, however it’ll offer you a detailed flavour profile.
Serving Ideas
- Always prime with further butter (the extra, the higher!).
- Garnish with uncooked chopped onions and lemon wedges.
- Serve with papad, salad, or pickles for a fuller unfold.
Storage Tips
- Store in an hermetic container within the fridge for as much as 2 days.
- You can freeze the bhaji in an hermetic container for as much as 2 months. Thaw and reheat with a splash of water. Toast pavs contemporary.
One chunk of this Pav Bhaji and also you received’t be capable to cease! It’s tremendous fast to make, simply as scrumptious because the street-side model and excellent for the complete household to take pleasure in. Make this and ship me your recreations over on my IG @my_foodstory!
Watch One Pot Pav Bhaji Recipe Video
- 1 ½ tablespoons sunflower oil or any impartial cooking oil
- 80 grams butter, divided
- ½ teaspoon cumin seeds, jera
- 2 teaspoons finely chopped garlic
- 1 cup thinly sliced onions, approx 120 grams
- 3 inexperienced chillies, finely chopped
- 1 tablespoon kashmiri purple chilli powder, divided
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon + 1 Teaspoon Pav Bhaji Masala
- 1 ¾ teaspoon salt
- 1 cup finely chopped tomatoes, 240 gms
- 2 massive potatoes, peeled and cubed, approx 330 gms
- 1 inexperienced capsicum, cubed, approx 65 grams
- 1 â…“ carrots, peeled & roughly chopped, approx 70 grams
- ⅓ beetroot, peeled & chopped into ¼ inch cubes, approx 60 grams
- â…“ cup contemporary or frozen inexperienced peas, approx 85 grams
- ½ cup Granules soybeans, hydrated, refer word 1
- 1 teaspoon garlic paste
- â…” teaspoon kasuri methi
- ½ lemon juice
- 2 – 2 ½ cups water, divided
- 2 tablespoons finely chopped coriander leaves
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Add vegetable oil and 40 grams of butter to a stress cooker and permit to warmth on medium warmth. Add cumin seeds and let it splutter. Add garlic and saute for a couple of seconds on medium till aromatic.
1 ½ tablespoons sunflower oil or any impartial cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
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Add onions and fry on medium for 3-4 minutes until translucent. Add inexperienced chillies and saute for a couple of seconds.
1 cup thinly sliced onions, 3 inexperienced chillies
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Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to mix, cowl and cook dinner on low for 5-6 minutes or till tomatoes are softened.
1 tablespoon kashmiri purple chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
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Add potatoes, capsicum, carrots, beetroot, inexperienced peas and soya granules. Stir to mix. Add 1 ½ cups of water, combine effectively and stress cook dinner for 3-4 whistles or 12 minutes after the first whistle.Allow the cooker to depressurise by itself after which open the lid.
2 massive potatoes, 1 inexperienced capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup contemporary or frozen inexperienced peas, ½ cup soy granules, 2 – 2 ½ cups water
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Mash the cooked veggies effectively utilizing a potato masher. add ½ to 1 cup of water to regulate the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to soak up all of the flavours and take off the warmth. Add lemon juice and blend effectively.
2 – 2 ½ cups water, ½ lemon juice
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Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a couple of seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a couple of seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and blend.
80 grams butter, 1 tablespoon kashmiri purple chilli powder, 1 teaspoon garlic paste, As Teaspoon Kasuri Methi, 2 tablespoons finely chopped coriander leaves
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To serve, prime pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and scorching toasted pav.
10 – 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges
- To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-Quarter-hour, drain & squeeze out water & use.
Calories: 677kcal, Carbohydrates: 91g, Protein: 17g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 1940mg, Potassium: 1067mg, Fiber: 14g, Sugar: 11g, Vitamin A: 5047IU, Vitamin C: 87mg, Calcium: 274mg, Iron: 7mg
This article was researched and written by Navya Khetarpal.
