Pav Bhaji Indian Curry Food

MUMBAI PAV BHAJI

Steps:

• 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.

PAV BHAJI RECIPE (MUMBAI STREET STYLE)

Steps:

• Add 1 cup cauliflower florets, 1½ to 2 cups cubed potatoes, carrots (optional) and ½ to ¾ cup peas to a pot or pressure cooker.
• Pour 1½ cups water and cook until soft or tender.
• If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.
• Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
• Next add ¾ to 1 cup finely chopped onions and fry till they turn translucent.
• Then add 1 tablespoon ginger garlic paste and 1 chopped green chili.
• Fry till it becomes fragrant.
• Next add ½ cup capsicums & saute for 3 to 4 minutes.
• Add ¾ to 1 cup chopped tomato and 1 teaspoon salt.
• Fry till tomatoes turn soft and mushy.
• Next add 1 teaspoon chili powder,¼ teaspoon turmeric and 1 to 1½ tablespoon pav bhaji masala powder.
• Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
• Add boiled & mashed veggies.
• Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.
• Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.
• Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
• Place the pav & toast them for a min or two.
• Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
• Press SAUTE button on the instant pot. Pour 1 tablespoon oil and add 1 tablespoon butter to the steel insert.
• Add ¾ to 1 cup onions and 1 slit green chilli. Saute until transparent.
• Then stir in 1 tablespoon ginger garlic and fry for 30 seconds.
• Add ¾ to 1 cup tomatoes, ½ cup chopped capsicum and sprinkle 1 teaspoon salt. Saute until the tomatoes turn soft and mushy.
• Then add in 1 to 1½ pav bhaji masala, 1 teaspoon chilli powder and ¼ teaspoon turmeric.
• Mix well and add all the veggies - 300 grams potatoes, 1 cup cauliflower florets, ½ cup carrots and ½ to ¾ cup green peas.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
• Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
• When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
• There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.
• Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.
• Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.
• Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.
• Transfer bhaji to serving bowls. Top with butter & coriander leaves.
• Serve alongside toasted buns and freshly cut onions.

PAV BHAJI (INDIAN CURRY)

Steps:

• Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
• Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
• Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

MY PAV BHAJI

Steps:

• Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
• Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
• Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
• Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
• Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
• Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.