Learn how to make the bhaji(mixed-vegetable curry) for the famous Indian Street Food, Pav Bhaji, in an electric pressure cooker/Instant Pot and stovetop pressure cooker.
Set the Instant Pot in saute mode, and after 30 seconds, add the oil and 1 tbsp of butter. Let the butter melt and when the oil is hot, add the finely chopped onion, garlic, and ginger. Saute for 3 to 4 minutes.
Mix 1 tbsp of tomato paste with ⅓cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder.
Mix well and cook this mixture for 5 minutes.
Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers.
Add the remaining ⅔ cup of water and mix well.
Turn off the Instant Pot. Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 5-minutes at high-pressure mode. When the cooking is complete, let the pressure release naturally. Carefully open the lid after releasing the pressure, and here is how the bhaji looks. It might be a little watery, and that's ok. As we blend and cook, it will thicken.
Using a hand blender, blend the bhaji coarsely.
Mix well and set the Instant Pot back in saute mode. Let it cook for two to three minutes. Then add the chopped cilantro and more butter. Mix well and turn off the Instant Pot.
How to prepare the bhaji in the stove-top pressure cooker?
Heat a pressure pan or cooker and heat the oil and butter in the cooker. When it is hot, add the onion, garlic, and ginger and saute for 2 to 3 minutes.
Mix 1 tbsp of tomato paste with ⅓cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder. Mix well and cook this mixture for 5 minutes.
Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers. Add the remaining ⅔ cup of water and mix well.
Pressure cook for three whistles and let the pressure release naturally. Using a hand blender, blend the bhaji coarsely. Mix well and let it cook for two to three minutes.
Now add the chopped cilantro and more butter. Mix well and turn off the heat.
Cook the pav buns
Heat the tawa or griddle and add little butter.
Cut the pav buns horizontally and open the buns. You can leave the edges intact or cut them into two halves. Toast the pav buns on both sides. Pav buns are now ready.
Serving the pav bhaji
Plate the toasted pav buns with the prepared bhaji. Add some extra butter to the bhaji and garnish it with cilantro. Serve it along with some lemon/lime wedges and with chopped onion-bell pepper mix.
Notes
You can adjust the veggies according to your preference and what you have in your refrigerator.
The tomato paste is entirely optional. It adds a slightly tangy flavor and also helps with the bright red color.
Adjust the veggies as per your preference. Do not overload your bhaji with veggies, though.
Adjust the salt and pav bhaji masala and the red chili powder as per your preference.
I did not use any turmeric powder or Kasuri methi in this recipe. Some recipes call for Kasuri methi, but I have always tried without it.