Pav Bhaji ( Pressure Cooking ) video by Tarla Dalal
Pav Bhaji ( Pressure Cooking ) video by Tarla Dalal
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Pav Bhaji ( Pressure Cooking ) video. Mumbai’s all-time favourite street food is now so much more easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns.
Recipe Description for Pav Bhaji ( Pressure Cooking )
- To make {span class="bold1"}pressure cooker pav bhaji{/span}, heat the oil and butter in the pressure cooker and add the cumin seeds.
- When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes.
- Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles.
- Allow the steam to escape using natural release method, (refer handy tip) before opening the lid.
- Mash well using a potato masher till smooth, add the coriander and mix well.
- Garnish with onions, lemon and coriander and serve the {span class="bold1"}pav bhaji{/span} immediately with pav.
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
- It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
See step by step images of Pav Bhaji ( Pressure Cooking ) Recipe
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