Classic Pav Bhaji

Ingredients

Instructions

1. Cook the Vegetables

2. 01

   Wash and chop the potatoes, carrots, cauliflower, and green beans.

3. 02

   Add them to the Instant Pot with enough water to cook.

4. 03

   Pressure Cook on High for 6 minutes, followed by a natural pressure release.

5. 04

   Drain any excess water if needed and set the vegetables aside.

6. Prepare the Bhaji

7. 05

   Turn the Instant Pot to Sauté mode.

8. 06

   Add the oil (or butter) and cumin seeds.

9. 07

   Once the cumin splutters, add the onions and cook until softened.

10. 08

    Add the tomatoes and cook until they become completely soft.

11. 09

    Add the bell pepper and sauté for another 2 - 3 minutes.

12. 10

    Add the red chili powder, turmeric, coriander powder, cumin powder, Pav Bhaji Masala, and salt.

13. 11

    Cook the spices for about a minute.

14. 12

    Add the cooked vegetables back into the pot.

15. 13

    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. 14

    Add the frozen green peas.

17. 15

    Add enough water to reach your desired consistency.

18. 16

    Simmer on Sauté (Low) for 20 - 30 minutes, stirring occasionally.

19. 17

    Taste and adjust the seasoning before serving.

20. 18

    This is the original method. It takes a little longer, but the extended simmer develops a much richer, deeper flavor.

21. 19

    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. 20

    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. 21

    Use an immersion blender for the smoothest consistency, but don't completely puree it. A little texture makes the bhaji more satisfying.

24. 22

    If the bhaji becomes too thick while simmering, simply add a little hot water until it reaches your preferred consistency.

25. 23

    A small knob of butter or ghee stirred in at the very end gives it a richer, restaurant-style finish.

26. 24

    Toast the pav with butter (or ghee), a sprinkle of Pav Bhaji Masala, and a little cilantro for the best flavor.