Recipe of Favorite Pav bhaji in Pressure cooker
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Quick Pav bhaji in Pressure cooker. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pav bhaji in Pressure cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pav bhaji in Pressure cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pav bhaji in Pressure cooker is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pav bhaji in Pressure cooker estimated approx 30-45 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Pav bhaji in Pressure cooker using 17 ingredients and 12 steps. Here is how you cook that.
Magic of Kashmiri chilli powder. No artificial colour is required. Pavbhaji in Pressure cooker.
Ingredients and spices that need to be Take to make Pav bhaji in Pressure cooker:
- 1.4 kg cauliflower
- 4 potatoes
- 2 medium sized tomatoes
- 2 medium sized onions
- 1 green or red capsicum
- 1 medium size carrot
- 1 bowl green peas
- Handful Coriander or parsley for garnishing
- 1 lemon
- 1 tsp Cumin seeds
- 1-2 tsp Pavbhaji masala
- 1 tsp Kashmiri red chilli powder
- 1 tsp Turmeric powder
- As required Amul Butter
- Little Sugar
- As per taste Salt
- As required Water
Steps to make Pav bhaji in Pressure cooker
- Clean and wash all the vegetables thoroughly in salt water.
- Peel the potatoes and cut into quarters. Chop the cauliflower into medium size florets, and roughly dice the the capsicum, carrots, and beans (if available at home). PS: you can use any vegetables available at home. I tried using Tendli (Ivy Gourd), though it didn't make any difference to the taste, but added some nutrients definitely.
- In a pressure cooker, heat some butter, fry some cumin seeds, finely chopper onions and saute till it becomes pink in colour.
- To this add finely chopped tomatoes and saute until it turns mushy.
- Add little sugar to balance out the acidity, otherwise the Pavbhaji might taste biy sour. Add turmeric powder, kashmiri chilli powder and pav bhaji masala and keep mixing it.
- Add the vegetables (potatoes, cauliflower, carrots, capsicum, peas, beans etc) and mix till they are well coated with the masala.
- Add the salt as per taste and then 2-3 glasses of water. Close the lid and cook up to 4-5 whistles.
- Wait until the cooker is completely cool. Using a potato masher or Pavbhaji masher, mash the bhaji in the cooker itself.
- The vegetables will be cooked perfectly, you can adjust the consistency at this stage by adding more water if required. Mash till you get a desired texture of Pavbhaji. If you want, you can check the taste for salt/spice at this stage.
- Add lot of butter and re-heat the bhaji without the lid. Keep stirring occasionally. You can squeeze in 1/2 a lemon for the perfect taste.
- Garnish with finely chopped coriander or parsley.
- Toast the pav with some butter and a teaspoon of the bhaji for the authentic street style effect.
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So that is going to wrap this up for this special food How to Prepare Ultimate Pav bhaji in Pressure cooker. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!