Instant Pot Pav Bhaji
Friday, January 22, 2021
Pav Bhaji is unarguably Bombay's most famous Street Food. The taste of Pav Bhaji made on a huge Iron Tawa is something else. But we can make an equally good Pav Bhaji at home. The Secret is BUTTER !!
Yes, One of the main reasons homemade Pav Bhaji doesn't taste like the ones from the famous eateries is because we cannot get ourselves to use that much butter. Ever seen slabs of butter being thrown into the tawa as the Bhaji is being mashed?
Of course, we are not going to use that much butter here. You can read more about Pav Bhaji here in this Post
Also, If you are interested in making Pav at home, here is the Recipe
Let's now talk about Instant Pot Pav Bahji
I've been making Pav Bhaji in a Pressure Cooker since a long time but making Pav Bhaji in an Instant Pot is almost effortless.
Instant Pot is not my go-to gadget for cooking. A lot of times, I prefer a traditional Wok/Kadhai over an instant pot as I find it quicker/convenient to cook but I like to bring the Instant Pot out for certain dishes & Pav Bhaji is one of them
Also, if you are planning to make to larger quantity for a party, it is easier to make it in the Instant Pot
Instant Pot Pav Bhaji
Serves 5-6
You Will Need:
- 1 Small head of Cauliflower or Half of a big Cauliflower
- 2 large Potatoes
- 1 small Onion
- 1 small Carrot
- 1 Green Capsicum
- 450g Tomato Puree ( I used Store Bought )
- A small piece of Ginger
- 5-6 cloves of Garlic
Spices:
- 2 Tablespoon Everest/MDH Pav Bhaji Masala (Or More)
- 2 Teaspoon Red Chilli Powder (Or More)
- 1 Teaspoon Kitchen King Masala
- 1/2 teaspoon Garam Masala
Others:
- Salt as per taste
- Finely chopped onion for Garnish
- Chopped fresh Coriander for Garnish
- Lime Wedges
- 4 tablespoon Butter (Salted/Unsalted)
- Pav to scoop up the Bhaji
How To:
Switch on the Instant Pot & Select the Sauté 'Normal' Mode & set it to about 15 minutes
Heat 2 tablespoons of Butter, Add Ginger, Garlic & chopped onions & Green Capsicum & sauté for a couple of minutes
Then add Cauliflower florets, Potatoes, Carrots & salt
Then add all the Spices & Tomato Puree & sauté well for 2-3 minutes
Add 3 cups of water. Mix everything well
Cancel the Sauté mode & Select the Pressure Cook Option & click of High Pressure.
Pressure cook for 8 minutes
After the end of 8 minutes, let the pressure settle down. Now Open the lid, give it a mix & check the flavors
Add More Spices or Tomato Puree if needed to get the right balance.
Use an Immersion blender to mash the Bhaji. Mash into a Chunky Texture & Not Smooth.
You can use a masher too.
Select the Saute Option again & click on 'Low'
Add a cup of water. 2 tablespoons of Butter & Simmer on low flame for 4-5 minutes. Turn of the heat. Keep on Keep Warm mode if necessary
Let the Bhaji sit for a couple of hours before serving for the flavors to develop
How To Serve:
Cut the Pav, horizontally into halves. On a hot pan, add a small blob of butter & lightly toast both sides of pav.
Transfer Bhaji into a serving bowl, garnish with finely chopped onions & fresh coriander. Add a wedge of lime on the side & serve with toasted Pav
NOTE:
I like using store bought Tomato Puree here as it gives it an intense Tomatoey-tang & of course the color
Instant Pot Pav Bhaji
Yield: 5-6
Ingredients
- 1 Small head of Cauliflower or Half of a big Cauliflower
- 2 large Potatoes
- 1 small Onion
- 1 small Carrot
- 1 Green Capsicum
- 450g Tomato Puree ( I used Store Bought )
- A small piece of Ginger
- 6 cloves of Garlic
- Spices:
- 2 Tablespoon Everest/MDH Pav Bhaji Masala
- 2 Teaspoon Red Chilli Powder
- 1 Tablespoon Kitchen King Masala
- Others:
- Salt as per taste
- Finely chopped onion for Garnish
- Chopped fresh Coriander for Garnish
- Lime Wedges
- 4 tablespoon Butter (Salted/Unsalted)
- Pav to scoop up the Bhaji
Instructions
- Switch on the Instant Pot & Select the Sauté 'Normal' Mode & set it to about 15 minutes
- Heat 2 tablespoons of Butter, Add Ginger, Garlic & chopped onions & Green Capsicum & sauté for a couple of minutes
- Then add Cauliflower florets, Potatoes, Carrots & salt
- Then add all the Spices & Tomato Puree & sauté well for 2-3 minutes
- Add 3 cups of water. Mix everything well
- Cancel the Sauté mode & Select the Pressure Cook Option & click of High Pressure.
- Pressure cook for 8 minutes
- After the end of 8 minutes, let the pressure settle down. Now Open the lid, give it a mix & check the flavors
- Add More Spices or Tomato Puree if needed to get the right balance.
- Use an Immersion blender to mash the Bhaji. Mash into a Chunky Texture & Not Smooth.
- You can use a masher too.
- Select the Saute Option again & click on 'Low'
- Add a cup of water, 2 tablespoons of Butter & Simmer on low flame for 4-5 minutes. Turn of the heat. Keep on Keep Warm mode if necessary
- Let the Bhaji sit for a couple of hours before serving for the flavors to develop
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