PAV BHAJI

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves 6 people

Ingredients:

• 2 tbsp Butter or Oil
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 1 Bell pepper chopped, 130gms
• 3 Potato medium, peeled and mashed
• 1 Carrot cut in pieces, 90gms or 2/3 cup
• 1 1/2 cup Cauliflower (Gobi) cut in small pieces
• 1 cup chopped green beans
• 1 small beetroot
• 3/4 cup Green dried peas soaked for 4 hours atleast
• 1/2 cup Water
• 3 tbsp Everest Pav Bhaji Masala
• 1 tsp salt to taste
• 1 tbsp Lemon juice

For Pav

• 10 Dinner rolls (Pav)
• 2 tbsp Butter
• 2 tsp Red chilli powder
• 1 pinch hing
• Salt to taste
• 1 tsp Dhaniya jeera powder

To garnish

• 1/2 Onion chopped
• 1/4 cup Cilantro to garnish
• Butter

Instructions:

Instant Pot Method

• Start instant pot in sauté mode and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.
• Add bell pepper and sauté for another 2 minutes.
• Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula. 
• Add all vegetables, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 
• Change the setting to manual or pressure cook mode at high pressure for 25 minutes.
• When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency. 
• Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Pressure Cooker Method

1. Chop all the vegetables except bell pepper, tomatoes and put in a steel bowl which can be used in pressure cooker
2. Cut the potatoes in half
3. Also pressure cook the soaked green peas
4. In a pressure cooker add some water at the bottom and keep the vegetables, green peas and potato to boil. Keep the whistle on and high flame. Once the whistle blows, lower the flame to low and cook for 10 minutes and turn the cooker off.
5. Heat butter/oil in a kadhai on medium-high flame. Add ginger garlic and sauté until raw taste goes away. Add onions and sauté for 3 minutes.
6. Add bell pepper and sauté for another 2 minutes.
7. Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula.
8. Peel the potatoes and mash them
9. Add the mashed vegetables, potatoes, and mashed green peas. Mix well.
10. Put on medium flame and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

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Preparing Pav

1. Slice each pav or dinner rolls in two halves.
2. Heat a pan
3. Take softened butter and add red chilli powder, hing, daniyal jeera powder, salt. Mix well
4. Spread butter onto the pav and roast on the pan
5. Pav are ready to be served with bhaji

Serving Pav Bhaji

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Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side.