Pav bhaji Recipe
User Reviews
4.8
Pav bhaji Recipe
Description
This Pav bhaji recipe features a medley of vegetables including cauliflower, Yukon Gold potatoes, green peas, bell peppers, and tomatoes simmered and pressure cooked with aromatics like ginger and garlic. The use of an Instant Pot accelerates cooking while blending the flavors deeply. After cooking, the vegetables are mashed into a thick, chunky mixture that forms the bhaji base. It is then enhanced with tomato paste and regional spices such as pav bhaji masala and Kashmiri red chili powder to give it a distinctive spicy and aromatic profile. Salt and turmeric round out the seasoning. Butter added at the end enriches the texture and flavor, providing a smooth finish. Traditionally, this bhaji is served hot with buttered and toasted potato buns called pav, accompanied by diced raw red onion, lime juice, and fresh cilantro to add layers of freshness and bite.
The mash’s hearty consistency makes it a comforting meal, with the soft buns ideal for scooping up the flavorful vegetable mixture. The blend of vegetables contributes to a depth of taste and texture, ensuring each bite is rich and satisfying.
The notes include advice for adjusting the spice level by modifying the amount of pav bhaji masala or red chili powder. There’s also information on making a homemade pav bhaji masala from dry-roasted spices, with suggestions for substitutes if needed. A vegan version is possible by replacing butter with vegetable oil.
Ingredients
- 2 to 4 tablespoons butter plus 4 tablespoons, at room temperature, salted
- 1 yellow onion finely diced, large
- ½ green bell pepper seeded and diced
- ½ red bell pepper seeded and diced (optional)
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 5 cups cauliflower 1-inch florets, florets
- 2 Yukon Gold potatoes peeled and cut into 1-inch cubes, large
- 3 plum tomatoes cored and diced
- ½ cup green peas frozen
- kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1 to 2 tablespoons pav bhaji masala see Note
- 1 tablespoon Kashmiri red chili powder see Note
- ¼ teaspoon Turmeric ground
- ½ cup cilantro finely chopped, fresh
- 12 potato buns
- 1 medium red onion finely diced
- 1 lime cut into wedges
Instructions
- Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
- Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
- Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.
Notes
- Adjust the spice level by increasing or decreasing pav bhaji masala or Kashmiri red chili powder according to taste.
- For a vegan version, substitute the butter with a neutral vegetable oil.
- Homemade pav bhaji masala can be prepared by dry roasting coriander, cumin, fennel seeds, Kashmiri red chilies, cinnamon, cloves, cardamom, and black peppercorns, then mixing with amchur (dry mango powder).
- Alternative spice blends for pav bhaji masala include garam masala, ground coriander, red chili powder, and amchur powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 557mg | 23% |
| Potassium | 782mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1127IU | 23% |
| Vitamin C | 73mg | 81% |
| Calcium | 361mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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