Name: My Pav Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water, plus more as needed; 3 medium potatoes; 1 medium carrot, halved; 1 cup green peas; 0.5 tablespoon ginger-garlic paste; 2 large green chile peppers, chopped; 2 teaspoons vegetable oil; 1 teaspoon cumin seeds; 1 large onion, finely chopped; 1 large green bell pepper, finely chopped; 2 medium tomatoes, finely chopped; 1 teaspoon pav bhaji masala, or to taste; 0.5 teaspoon chili powder, or to taste; salt to taste; 1 tablespoon chopped fresh cilantro for garnish

Ingredients

Instructions

Step 1

Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
Step 2

Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
Step 3

Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
Step 4

Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
Step 5

Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
Step 6

Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

Enjoy your meal!