Instant Pot Pav Bhaji Recipe By Tasty Recipes

INSTANT POT PAV BHAJI

Steps:

• Take the chopped onion, bell pepper, and garlic cloves in a food processor jar. Pulse it to make it finely chopped.
• Turn on the instant pot on saute mode. Once hot add 1 tablespoon of butter and cumin seeds. Let the seeds sizzle a bit.
• Then add prepared onion mixture. Sprinkle salt, mix and let it cook.
• Meanwhile, onion mixture is cooking, add tomatoes to the same food processor jar. Make it chunky puree. It does not require smooth puree.
• Now onion mixture is cooked, you can see onions become soft and translucent.
• Add pureed tomatoes, red chili powder, and remaining salt. Mix well.
• Add all the veggies (cauliflower, carrot, peas, potatoes) and water, mix well.
• Cover with lid, keep the vent to sealing. cancel the saute mode. Pressure cook on manual (high pressure) for 6 minutes. You can let NPR (natural pressure release). If in rush QPR (quick pressure release) after 5-10 minutes. Once pin drops open the lid.
• Add pav bhaji masala. Using the potato masher, start mashing and mixing. Alternately you can use a hand blender. But be careful not to make pasty smooth puree. It has to be slightly chunky.
• Now turn the saute mode back on and simmer for 2-3 minutes. This simmering time may vary depending on how watery your bhaji is.
• While it is simmering add remaining butter and lemon juice. Stir well.
• Lastly, garnish with chopped cilantro.
• Remove it an individual serving bowl, top with butter, a sprinkle of chopped onions, and serve with pav.
• Toast the pav: heat the pan on medium heat. Meantime cut the pav into half (not all the way through, keep the two slices intact). Once the pan is hot, add little butter, add pav bhaji masala, mix and spread in the pan. Place the pav on it. While the bottom side is getting toasted, apply butter on top. Once the bottom is light brown, fil with spatula and toast the other side. Remove from the pan and serve with bhaji.

INSTANT POT PAV BHAJI RECIPE BY TASTY

Steps:

• Press "Saute" mode on Instant Pot
• Heat avocado oil and whole spices.
• Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
• Add all the vegetables and mix well with gravy.
• Add the remaining water and mix well. Water level should be about ¾ to the top of the veggies, so adjust as necessary.
• Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
• Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant Pot to manually vent. Carefully open the lid once it is safe to do so.
• Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
• Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
• Garnish with chopped cilantro, lemon and finely chopped onions.
• Enjoy!

PAV BHAJI RECIPE BY TASTY

Steps:

• Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
• Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
• Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
• In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
• Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
• Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
• Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
• Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
• Enjoy!