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Recipe details are AI-generated from the video and may contain errors — for reference only.
Chop 3 tomatoes, wash 0.5 cup green peas, and peel and cube 3 potatoes, 2 carrots, and 0.5 beetroot.
Watch out
Cut the vegetables into even sizes
otherwise, they will cook unevenly in the pressure cooker
The pressure cooker body gets extremely hot during heating; always use oven mitts when moving or opening it to avoid severe burns.
Heat a pressure cooker, add 2 tbsp oil and 1 tsp cumin seeds until sizzling, then add 1 tsp Pav Bhaji Masala. Quickly add 3 chopped tomatoes, followed by the carrots, beetroot, potatoes, 0.5 cup green peas, and 1 tsp salt, stirring for 10 seconds. Pour in 500ml water, cover the cooker (without the whistle), cook on high heat for 2 whistles, then simmer on low for 2 minutes before turning off the heat.
local_fire_departmentHigh to low heat, about 15 minutesWatch out
Add the tomatoes immediately after the spices
otherwise, the dry spices will instantly burn and taste bitter
While the pressure cooker is working, finely chop 3 onions and capsicum into small bits.
Watch out
Chop the onions and capsicum as finely as possible
otherwise, they won't soften and blend properly when sautéed
Heat a large wok, add 1.5 tbsp oil and 3 tbsp butter. Once melted, add 1 cup chopped capsicum and 1 cup chopped onions, stir-frying on high for 2 minutes until soft and pink. Add salt to taste, 2 tsp Pav Bhaji Masala, 1 tsp Kashmiri red chili powder, 1 tsp crushed kasoori methi, chopped green chilies, coriander leaves, 1 tsp ginger garlic paste, and a pinch of red food coloring. Sauté on high for another 2 minutes until aromatic and oily, then squeeze in 0.5 lemon juice and pour in 1 cup water to boil.
local_fire_departmentHigh heat, about 6 minutesWatch out
The onions and capsicum must be sautéed until completely soft and pink
otherwise, the spices will taste raw and grassy
Release pressure and be careful of steam when opening the pressure cooker to avoid scalding your face and hands.
Open the pressure cooker, verify the vegetables are tender, and pour them with their broth into the wok. Bring to a boil on high heat, and use a potato masher to vigorously mash the vegetables while boiling for 3 to 4 minutes until completely blended into a smooth, thick Bhaji gravy.
local_fire_departmentHigh heat, about 4 minutesWatch out
The vegetables must be fully softened in the pressure cooker before pouring
otherwise, they will be difficult to mash into a smooth texture in the wok
Turn off the heat for the Bhaji and set aside. Heat a flat iron griddle (Tawa), add 1.5 tbsp butter, a pinch of coriander, and 0.5 tsp Bhaji. Slice 2 Pav bread rolls in half, press them onto the buttery spice mixture on the griddle, press down firmly with a spatula, and toast until golden and crispy.
local_fire_departmentHigh heat, about 2 minutesWatch out
The griddle is extremely hot
place the bread rolls immediately after adding the butter, or the butter will instantly burn and turn black
Reheat the Bhaji gravy (add a little water if too thick). In a partitioned plate, arrange the toasted Pav, diced raw onions, and a lemon wedge. Ladle the piping hot Bhaji onto the plate, top with a small cube of butter and a pinch of coriander leaves to serve.
local_fire_departmentMedium heat, about 2 minutesWatch out
If the Bhaji gravy is too thick upon reheating, add a little water to adjust
otherwise, it will be too dry for dipping
