Name: Pav Bhaji recipe by Monika S at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: To pressure cook:; 1/2 cup cabbage, roughly chopped; 1 medium sized carrot; 1 small beetroot (the secret to the awesome color); 1/4 cup peas; 2 medium potatoes, peeled; 2 medium tomatoes; 1/2 tsp turmeric powder; To make paste:; 1 medium onion; 1 green chilly; 1 big garlic clove; 1/2 inch ginger; Other Ingredients:; 1 tbsp bhaji masala; 2 tbsp oil or butter; salt to taste; coriander leaves to garnish; Pavs as needed

Ingredients Serving: 3

To pressure cook:
1/2 cup cabbage, roughly chopped
1 medium sized carrot
1 small beetroot (the secret to the awesome color)
1/4 cup peas
2 medium potatoes, peeled
2 medium tomatoes
1/2 tsp turmeric powder
To make paste:
1 medium onion
1 green chilly
1 big garlic clove
1/2 inch ginger
Other Ingredients:
1 tbsp bhaji masala
2 tbsp oil or butter
salt to taste
coriander leaves to garnish
Pavs as needed

Instructions

Pressure cook the veggies in 1 cup water along with salt and turmeric powder till done. Beetroot takes a little time to cook. I cook the veggies for around 10 minutes in low flame after one whistle.
Switch off the flame after 10 minutes and let the pressure release on its own.
Simultaneously, grind the onion, garlic, ginger, chilly together and make a coarse paste using a little water if needed.
In a pan, heat butter or oil and add the onion paste. Cook in low flame for 3 minutes or till the raw smell goes away. Add bhaji masala and 4 tbsp of warm water to the onion, mix well and cook it till oil seperates from the mixture.
By now, the pressure of the cooker might have cooled down. Open the lid, using a big spoon or a masher, mash the boiled vegetables very nicely.
Now add this mashed mixture to the prepared masala and mix well. Let it cook in low flame for 5 to 7 minutes. Garnish with coriander leaves and serve with pav along with some lemon and onions.

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