Step-by-Step Instructions

1. 1.Boil Vegetables

   Add green peas, whole potatoes, and cauliflower florets to a pressure cooker. Place the lid on the cooker, turn on the gas stove, and place the cooker on the lit stove to boil the vegetables until soft.

2. 2.Prepare Masala Paste

   While the vegetables are boiling, prepare the masala paste. Add chopped onions, garlic cloves, green chilies, red chilies, and ginger pieces to a blender jar and blend into a smooth paste.

3. 3.Sauté Onions

   Pour cooking oil into a pan on the stove. Add finely chopped onions and sauté until they turn golden brown.

4. 4.Cook Bell Peppers

   Add finely chopped green bell peppers to the pan with the golden-brown onions and cook until they become soft.

5. 5.Add Blended Masala

   Pour the prepared blended masala paste (onion, garlic, ginger, chilies) into the pan. Stir well and cook until the raw smell disappears and the oil begins to separate from the mixture.

6. 6.Add Dry Spices

   Add cumin powder, turmeric powder, red chili powder, pav bhaji masala, and Kashmiri red chili powder to the pan. Mix all the spices thoroughly into the masala and cook for a few minutes until fragrant.

7. 7.Add Tomato Puree

   Cut tomatoes into pieces and blend them into a puree. Add the blended tomato puree to the pan with the cooking masala. Stir and cook until the mixture thickens and the oil separates, indicating it's well cooked.

8. 8.Season with Salt

   Add salt to taste to the cooking mixture and stir well to combine.

9. 9.Mash Boiled Vegetables

   Once the vegetables are boiled, pour some of the cooking water into a separate bowl and reserve it. Use a masher to thoroughly mash the boiled potatoes, green peas, and cauliflower directly in the pressure cooker.

10. 10.Combine Vegetables and Masala

    Add the mashed vegetables from the pressure cooker into the pan with the cooked masala. Stir everything together until the vegetables and masala are well combined and form a uniform mixture.

11. 11.Adjust Consistency

    Pour the reserved vegetable cooking water into the pav bhaji mixture to adjust its consistency to your preference. Stir well to integrate the water.

12. 12.Simmer Pav Bhaji

    Cover the pan with a lid and let the pav bhaji simmer for 10-15 minutes on low heat to allow all the flavors to meld together.

13. 13.Serve Hot

    Serve the hot pav bhaji with buttered pav (bread rolls), chopped raw onions, and lemon wedges on the side.