Back to 6 servings vegetables 3 medium potatoes, peeled and chopped (about 1 lb) 1 cup cauliflower florets, chopped 1 cup carrot, chopped 1 cup green peas, fresh or frozen 2.25 cups water, for pressure cooking the vegetables bhaji 3 tablespoons butter, salted or unsalted, divided 1 teaspoon cumin seeds 0.5 cup onion, finely chopped 2 teaspoons ginger garlic paste 1 teaspoon green chilies, chopped 0.5 cup green bell pepper (capsicum), finely chopped 2 cups tomatoes, finely chopped 1 teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder, for color and mild heat 2 tablespoons pav bhaji masala, add more to taste 1.5 cups water, or reserved vegetable cooking liquid, as needed salt, to taste pav 12 pav, dinner rolls, or as needed 3 tablespoons butter, for toasting the pav serving 1 lemon, cut into wedges 1 onion, finely chopped, for topping 3 tablespoons cilantro, chopped, for garnish 2 tablespoons butter, for topping the bhaji
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Peel and chop the potatoes, cauliflower and carrot. Combine them with the peas and 2.25 cups water in a pressure cooker and cook on high for about 12 minutes (5 to 6 whistles) until fully tender. Let the pressure release, then drain and reserve the cooking liquid.2 Step 2: Melt 2 tablespoons of the butter in a heavy pan over medium heat, add the cumin seeds and let them crackle, then add the onion and cook on low to medium heat until softened and translucent.3 Step 3: Add the ginger garlic paste and green chilies and cook until the raw smell disappears.4 Step 4: Add the tomatoes and cook on low to medium heat for 6 to 7 minutes, until soft, mushy and the butter separates at the edges. Add a splash of water if they begin to stick.5 Step 5: Stir in the capsicum and cook for 2 to 3 minutes, leaving a little crunch.6 Step 6: Add the turmeric, Kashmiri chili powder and pav bhaji masala and cook for about 2 minutes, stirring, to bloom the spices.7 Step 7: Add the cooked vegetables with some of their cooking liquid and the salt. Mash coarsely with a potato masher to your preferred texture.8 Step 8: Simmer on low for 8 to 10 minutes, stirring often and adding water as needed so it does not dry out. The bhaji should be thick but still spoonable. Adjust salt, masala and chili to taste, and stir in the remaining 1 tablespoon butter.9 Step 9: Slice the pav horizontally. Melt the 3 tablespoons butter on a tawa or skillet over low heat, press each pav half into the butter, then turn so both sides absorb the butter and toast lightly to a golden, slightly crisp finish. Work in batches.10 Step 10: Serve the bhaji hot, topped with a dollop of butter, chopped onion and coriander, with lemon wedges and the buttered pav alongside.getsaucepan.com/r/a45dff42-44bd-5bb9-ad25-44fde38368a4
Cook this in Saucepan Pav Bhaji as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
