Step-by-Step Instructions

1. 1.Prepare Green Masala

   Take a grinding jar. Add 6-8 garlic cloves, 4-6 small ginger pieces, 2 green chilies, 1/2 cup fresh coriander (with stems), and 1/2 cup fresh fenugreek leaves. Grind lightly to a coarse texture. Set aside.

2. 2.Prepare Tomato Puree

   In the same grinding jar, add 4 medium tomatoes and grind them smoothly into a puree. Set aside.

3. 3.Sauté Spices in Pressure Cooker

   Heat 1 tbsp oil in a pressure cooker. Add 2 tbsp butter. Once the butter melts and is slightly hot, add 1 tsp roasted cumin powder and 1.5 tsp pav bhaji masala. Mix well.

4. 4.Add Green Masala and Sauté

   Add the prepared green masala to the cooker. Sauté everything on medium flame for 1-2 minutes until the butter separates from the masala, indicating it's well roasted and fragrant.

5. 5.Add Vegetables and Spices

   Add 2 medium chopped carrots, 1/2 cup fresh green peas, 1/2 cup chopped cauliflower, 1/2 cup chopped potatoes, and 1 medium chopped beetroot. Add salt to taste, 1/2 tsp red chili powder, and 1 tsp turmeric powder. Sauté the vegetables with the masala on high flame for 1-2 minutes to absorb the flavors.

6. 6.Add Tomato Puree and Cook

   Add the prepared tomato puree to the cooker. Sauté well until the raw taste of the tomatoes disappears.

7. 7.Pressure Cook Vegetables

   Add about 1 cup of water (or as needed) to the cooker. Close the lid and cook until 2-3 whistles or until all the vegetables are completely soft.

8. 8.Mash the Bhaji

   After the pressure is released, open the cooker lid. Mash the pav bhaji well with a bhaji masher or a spoon, mixing slowly to achieve a smooth and creamy texture.

9. 9.Prepare Final Tempering (Tarka)

   In a separate small pan, heat 2-3 tbsp butter. Once melted, add 1 tbsp crushed ginger-garlic. As soon as it becomes fragrant, add 2 medium finely chopped onions. Sauté lightly until the raw taste of the onions is gone. Finally, add 1 medium finely chopped capsicum and 1 tbsp fresh fenugreek leaves (or Kasuri Methi). Sauté lightly for 1-2 minutes to retain crunch and fresh flavor.

10. 10.Combine Tempering with Bhaji

    Add the prepared tempering directly to the mashed bhaji in the cooker and mix well. Garnish with 2 tbsp fresh coriander and mix again. The buttery, aromatic, and street-style bhaji is now ready.

11. 11.Toast the Pav

    Heat a griddle. Add 1-2 tbsp butter. Once melted, add 1/4 tsp red chili powder and 1/2 tsp pav bhaji masala. Mix lightly to spread evenly. Add 1 tsp fresh coriander. Place two pav buns, cut from the middle, on top of the butter-masala mixture. Toast the pav from both sides until golden, crispy, and buttery.

12. 12.Serve Pav Bhaji

    Transfer the bhaji to a serving plate. Top with a generous piece of butter. Serve with the hot, buttery, and crispy pav, along with finely chopped onions and lemon wedges on the side.