Pav Bhaji (Pressure Cooking)

Tarla.Dalal's picture

Jul. 09, 2018

Mumbais all-time favourite street food is now so much easier to prepare, with our handy kitchen helper the pressure cooker! Temper, sauté, pressure cook, thats all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns. Served with onions and wedges of lemon, this Pav Bhaji tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school.


Finely chopped tomatoes 1 1/2 Cup (24 tbs)
Chopped potatoes 1 1/2 Cup (24 tbs)
Cauliflower florets 1/2 Cup (8 tbs)
Green peas 1/2 Cup (8 tbs)
Oil 1 Tablespoon
Butter 2 Tablespoon
Cumin seeds 2 Teaspoon (Jeera)
Finely chopped onions 1/2 Cup (8 tbs)
Finely chopped capsicum 1/2 Cup (8 tbs)
Chilli powder 1 Tablespoon
Pav bhaji masala 1 1/2 Tablespoon
Salt To Taste
Finely chopped coriander 2 Tablespoon (Dhania)
For garnish:
Finely chopped onions 1 Cup (16 tbs)
Lemon wedges 4
Finely chopped coriander 2 Tablespoon (Dhania)
Laddi pav 10 (For serving)



1. Heat the oil and butter in the pressure cooker and add the cumin seeds.

2. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes.

3. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles.

4. Allow the steam to escape before opening the lid.

5. Mash well using a potato masher till smooth and cook on a mediuam flame for 2 to 3 minutes.

6. Add the coriander and mix well.


7. Garnish with onions, lemon wedge and coriander and serve immediately with toasted laddi pav.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5