Heat a pressure cooker and add 2 tsp oil once oil is hot enough and add 1 tsp cumin seeds and let it pop.
Add chopped potatoes, add cauliflower, add chopped carrot, add chopped beetroot, add chopped tomatoes, add Greenpeace, add 1-2 green chillies, and mix well and cook 2 minutes.
Add ½ glass of water or keep the level of vegetables and water at per cover the lid.
Cook for 3-4 whistles on medium flame.
After 4 whistles, keep the cooker aside and cool down for about 5 minutes.
After cooling the cooker, mash the vegetables with a masher’s help after smashing and keep them aside.
Heat a pan, add butter and add oil once butter melts, add finely chopped onions and cook for 2-3 minutes or until onions becomes soft.
When onions start to turn pinkish, Add finely chopped capsicum and cook for 2-3 minutes.
Add ginger-garlic paste mix well and cook onions and capsicum become soft.
Lower the gas flame and add red chilli powder and pav bhaji masala and mix well and cook for 2-3 minutes.
Add salt as per your requirement and mix well.
Add approximately ½ or 1 cup of water mix and cook well.
Add boiled and mashed vegetables and mix everything well and cook for 5-6 minutes on low flame.
Mash the bhaji while cooking it if you don’t want any chunks of vegetables.
Add some water to adjust the consistency.
Add freshly chopped coriander leaves and mix well.
Add extra butter and mix and cook for another minute.
The Bhaji recipe is ready to serve.
FOR TOAST PAV
USING TWO METHODS
Heat a pan on medium flame add butter once the butter starts to melt, place the pav over it, roast the pav a little and then flip and roast the other side.
You can also use another method for roasting pav: add butter once the butter starts to melt, add bhaji and add chopped coriander leaves, mix everything well and place the pav over it and roast the pav from both sides.
You can use any vegetables as per choice like beans, Bringle, cabbage.
Add chopped beetroot or beet juice for the natural colour to the bhaji recipe.
If you are using frozen green peas, then don’t cook in the cooker because frozen peas are already cooked and it changes too if overcooked and becomes mashy.
If you want extra flavour, you can use schezwan or garlic chutney while frying the onions and capsicum.
If you want a restaurant-style taste, then you can use fenugreek leaves powder.
You can store mashed and boiled vegetables in the refrigerator for 1-2 day.
If you don’t like beetroot taste, you can use artificial red food to the bhaji.
If your bhaji is a little lighter, you can add 1 pinch of food colour in it.
Finely, pav bhaji recipe tastes excellent when served hot and spicy.