Who doesn't like Pav Bhaji ?!
What if you can minimize the efforts to make it real quick?
Here is a recipe with minimum fine chopping and slow cooking.
Vegetables we need-
3-4 medium sized potatoes
Handful floret of Cauliflower
1 Beetroot roughly chopped
3-4 onions finely chopped
1 Capsicum finely chopped
Puree of 3-4 medium sized tomatoes.
Handful green peas
In a pressure cooker, add 2 tbs oil + 1 tbs butter, once heated add chopped onion.
Saute it till it turns pink.
Now add 1 tbs ginger garlic paste.
When the raw smell goes away. Add chopped capsicum. Sprinkle a pinch of salt.
After cooking it for about 5 mins or so, add Kashmiri red chili powder. ( this is for color)
Cook this for about 4 mins or so.
Now add the tomato puree.
Add some more salt and let this cook properly.
The add rest of the vegetables.
Add 2-3 tbs of Pav Bhaji Masala.
Mix all the vegetables very well.
Into this add 2 cups of hot water.
Water should be slightly over the vegetables, so that all the veggies are immersed.
Mix it all well. Adjust the salt.
All the above steps are to performed at a medium to high flame of the gas.
Now Pressure cook this at 8-9 whistles.
Once done, let the pressure cooker cool down. Turn off the flame.
When you open the lid, mash this with a masher. ( I had a small masher hence I had to transfer it to a Kadhai to mash it)
As we pressure cooked the veggies, mashing takes no time at all.
Adjust the consistency.
Add hot water if you need it more runny.
I add extra tadka of butter with some more pav bhaji masala. You can skip this.
Serve it hot with soft ladi pav and lots of butter.
Try it and let us know how you like the recipe.