There’s something magical about the aroma of Pav Bhaji filling the kitchen! This no-onion, no-garlic version of Pav Bhaji is perfect for those who prefer a sattvic meal without compromising on taste. Made in a pressure cooker, it’s not only quick but also retains all the vibrant flavors of this beloved street food. Whether it’s a family dinner or a quick treat for kids, this recipe will surely win hearts in just 20 minutes.
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Ingredients
- Potato: 2 (medium-sized, chopped)
- Tomato: 3 (roughly chopped)
- Capsicum: 1 (finely chopped)
- Cauliflower: 1/4 cup (finely chopped)
- Green peas: 3 tbsp
- Carrot: 1 (chopped)
- Beetroot: 1/2 (grated)
- Turmeric powder: 1/4 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1/2 tsp
- Pav Bhaji masala: 2 tbsp
- Oil: 2–3 tbsp
- Butter: 2 tbsp
- Cumin seeds: 1/4 tsp
- Green chili – 2
- Ginger – ½ inch
- Kasoori methi: 1/2 tsp
- Salt: As per taste
- Water: As required
- Fresh coriander leaves –2 tbsp
Method
Step 1 – Prepare pav bhaji
- Firstely prepare the spice paste. In a small bowl, mix 1/4 tsp turmeric powder, 1 tsp red chili powder, 2 tbsp Pav Bhaji masala, 1/2 tsp coriander powder, and a little water to form a smooth paste.
- Now heat the pressure cooker on medium flame.
- Add 2–3 tbsp oil and 1 tbsp butter.
- Add 1/2 tsp cumin seeds, 2 finely chopped green chilies, and 1/2 inch grated ginger. Sauté until aromatic.
- Add 3 roughly chopped tomatoes and cook until they become soft.
- Now add the prepared spice paste to the cooker.
- Sprinkle some freshly chopped coriander leaves. Cook for about 5 minutes.
- Next add the vegetables, Add potatoes, carrots, beet root cauliflower, capsicum, peas, and salt.
- Mix well and sauté for 2–3 minutes. Add 1 cup of water and stir thoroughly.
- Close the lid and cook for 4 whistles on medium flame. Let the pressure release naturally before opening the lid.
- Mash the cooked vegetables using a Pav Bhaji masher. Thanks to the beetroot, our Pav Bhaji will have a vibrant color without any artificial food coloring.
- Add some water if the Bhaji seems too thick.
- Bring it to a boil. In a separate pan, heat 1 tbsp butter, add 1/2 tsp kasoori methi, and 1/4 tsp Pav Bhaji masala. Pour this tempering over the Bhaji.
Step 2 – Prepare the Pav
- Heat a tawa and add butter. Sprinkle a little Pav Bhaji masala and finely chopped coriander.
- Toast the Pav on all sides until golden and crispy.
- Serve hot Pav Bhaji with butter-toasted Pav.
- Garnish with fresh coriander and a squeeze of lemon juice.
So, here it is! Delicious and flavorful Pav Bhaji ready in just 20 minutes. If you loved this recipe, don’t forget to share it with your friends and family. See you again with another exciting recipe. Until then, enjoy homemade food and take care!
Tips for Perfect Pav Bhaji:
- Beetroot adds a natural color; avoid artificial food coloring.
- Adjust the spice level according to your taste.
- Always toast the Pav in butter for an authentic street-style flavor.
