Paav Bhaji – Healthy Vegetables Stew -InstantPot

An all vegetable stew with tangy, spicy, zesty twist to it. Served with buttery roll, you have heaven on the plate! Lip smacking, delicious, yummy…I almost run out of words to describe Paav bhaji.. One of the most popular street foods of Mumbai and other parts of Maharashtra, paav bhaji is raved crazy choice of many foodies I know. There is nothing better than this super delicious all time preparation. Best thing about Pav Bhaji is it contains all green vegetables and simple bread. So healthy and tasty affair that is easy to make.  Love at first bite ?
Ingredients :

For the bhaji

2 cups diced potatoes, 5-6 medium size
1 cup each cauliflower florets and green pepper
½ cup each cut carrots and green peas
2 cups finely chopped tomatoes
1 red onion finely chopped
1 tablespoon oil
1 tablespoon grated ginger and garlic
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons pav bhaji masala
1/4 stick butter

For serving :

1 tablespoon butter
Paav ( Dinner rolls or hamburger buns if you don’t get authentic Indian paav)
Lemon or lime wedges , red onion and cilantro fine chopped

Directions : For Instant Pot:
Turn on sauté mode. Melt some butter in a main IP pan.  Sauté garlic, then stir in onions and minced ginger. Cook until onions are slightly brown. Add red chili powder, and pav bhaji masala and sauté till fragrant. Add diced tomatoes, and cook until mushy. Stir in cauliflower, diced green peppers, peas, carrots and potatoes. Add salt to taste. Stir well. Add 1.5 cup water. Cancel Sauté mode. Switch to Manual 8 mins high. NPR after done. Using a masher , mash the contents to make it smooth paste like consistency. Stir in lemon juice.

On the separate pan, toast the dinner rolls ( I used GF Trader Joe’s) lightly with butter. Serve bhaji garnished with chopped onions, green chili and cilantro and some butter ?

Directions : For Stove Top

Pressure cook cauliflower florets, potatoes, and carrots til 2 whistles. Alternatively, you can boil them in a pot filled with water till potatoes are soft and tender. Drain the excess water and mash all the boiled veggies well.

Place a heavy bottom skillet on medium heat. Add butter and let it melt. Add the grated ginger and garlic and stir well. Stir in finely chopped onions and cook for 2 minutes or until the onions are softened. Add the tomatoes and mix well. Cook for few minutes by mashing the tomatoes as they cook. Add cut green peppers and peas. Cover and continue to cook till peas are tender . Add chili powder and pav bhaji masala. Sauté well till you sense the flagrant aroma.

Add the mashed veggies and give it a good stir. Add salt. Keep cooking for about 5 minutes. Mix well and then, switch off the heat. Add a dollop of butter on top and let it slowly melt .

Place another flat pan on medium high heat. Rub some butter on the pan and let it sizzle. Rub a little butter on the dinner rolls and gently press the butter side down on the hot pan. The paav should turn golden brown and toasted.

Sprinkle finely chopped red onion and squeeze fresh lime juice on top of the bhaji. Serve it warm alongside with butter rolls. And devour the yummy goodness !

There are several customizable options when preparing this dish.. you can omit onion, ginger & garlic paste to make it Jain style. You can add lots of melted cheese to make it Cheesy Paavbhaji. A lot of places, they don’t mash the vegetables to puree, call it Khada Paav bhaji..

In my Indo American household, hubby prefers it mild taste. He got to taste it bit later in his adulthood but he loves it and my kids rank it very high on their favorite food list. They prefer to eat it hamburger style loaded with toppings.  Classic and nostalgic preparation is now so easy to do with Instant Pot.

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