Pressure Cooker Pav Bhaji
Indulge in the fiery flavors of Mumbai's iconic street food. Pav Bhaji is packed with vegetables, spices, and delicious butter.
Ingredients
- 1 tbsp
vegetable oil
- 1 cup
finely chopped brown onion
- 2 tbsp
minced garlic
- 1/2 cup
diced capsicum
- 400 g
tinned tomatoes
- 2 cups
chopped potato
1cm cubes - 1/2 cup
green peas
- 1/2 cup
diced carrot
- 2 tsp
kosher salt
- 1/4 tsp
turmeric powder
- 2 tbsp
pav bhaji masala
- 1/2 tsp
chilli powder
adjust to taste - 1 tbsp
fenugreek leaves
- 1 tsp
cumin seeds
To serve
- 4
white bread rolls
- 2 tbsp
butter
- 2 tbsp
chopped coriander
Instructions
Press the Saute button on the instant pot. Add 1 tbsp vegetable oil and 1 tsp cumin seeds, and saute until fragrant.
Add 1 cup finely chopped brown onion and saute until transparent. Add 2 tbsp minced garlic and cook until fragrant.
Add in 1/2 cup diced capsicum and 400 g tinned tomatoes. Stir for a few minutes until the tomato starts to break down. Mix in 1/4 tsp turmeric powder, 2 tbsp pav bhaji masala, 1/2 tsp chilli powder and 2 tsp kosher salt.
Stir in the 2 cups chopped potato, 1/2 cup green peas and 1/2 cup diced carrot. Pour in 1 cup water and mix well, making sure any fond is deglazed.
Close the pressure cooker and pressure cook on high for 5 minutes, then quick release or natural release for a further 10 minutes.
Mash the vegetables using a potato masher or spatula, until it forms a stew-like consistency. Saute for another 5-10 minutes to thicken it up.
Stir in the 1 tbsp fenugreek leaves. Transfer to serving bowls and top with chopped coriander.
Cut each bread roll horizontally, then spread each half with butter. Sprinkle more pav bhaji masala onto the butter. Fry or bake the rolls until well toasted. Don't worry about the bhaji cooling down in the bowl, it tastes even better after it's cooled a little. Serve the bhaji with the pavs once ready.
Notes
Pav bhaji tastes even better once it's cooled down from the final simmer. If it's too hot, it's harder to taste the complex flavours.
It also reheats very well. For this reason I'll often cook it the day before to let the flavours keep infusing, and reheat until warm-hot.