One Pot Pav Bhaji | Pressure Cooker Pav Bhaji

Ingredients

• 1 ½ tablespoons sunflower oil or any neutral cooking oil
• 80 grams butter, divided
• ½ teaspoon cumin seeds, jeera
• 2 teaspoons finely chopped garlic
• 1 cup thinly sliced onions, approx 120 grams
• 3 green chillies, finely chopped
• 1 tablespoon kashmiri red chilli powder, divided
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• 1 tablespoon + 1 teaspoon pav bhaji masala
• 1 ¾ teaspoon salt
• 1 cup finely chopped tomatoes, 240 gms
• 2 large potatoes, peeled and cubed, approx 330 gms
• 1 green capsicum, cubed, approx 65 grams
• 1 ⅓ carrots, peeled & roughly chopped, approx 70 grams
• ⅓ beetroot, peeled & chopped into ¼ inch cubes, approx 60 grams
• ⅓ cup fresh or frozen green peas, approx 85 grams
• ½ cup soya granules, hydrated, refer note 1
• 1 teaspoon garlic paste
• ⅔ teaspoon kasuri methi
• ½ lemon juice
• 2 – 2 ½ cups water, divided
• 2 tablespoons finely chopped coriander leaves
• 10 – 12 pav
• ½ cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves
• 8 lemon wedges

Steps

1. Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.
2. Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.
3. Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.
4. Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.
5. Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.
6. Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.
7. To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.