How to make Pav Bhaji masala in a pressure cooker?

Question

Find a faster method to cook veggies and blend spices for flavorful pav bhaji.

Answer 1

You can't directly 'make' Pav Bhaji masala in a pressure cooker. A pressure cooker is for cooking, not spice blending. However, you can use it to quickly soften vegetables for Pav Bhaji before adding pre-made masala.

Detailed Explanation:

While you can't create the spice blend itself in a pressure cooker, you can significantly speed up the vegetable preparation process for Pav Bhaji. Here's how to use a pressure cooker to soften the vegetables:

1. Prepare the Vegetables: Roughly chop the vegetables typically used in Pav Bhaji, such as potatoes, cauliflower, peas, carrots, and bell peppers. The exact proportions are flexible based on your preference.
2. Pressure Cook: Add the chopped vegetables to the pressure cooker. Add about 1-2 cups of water, ensuring the vegetables are mostly submerged but not completely drowning.
3. Cook Time: Pressure cook the vegetables for 2-3 whistles on medium heat. The goal is to soften them, not turn them to mush. Release the pressure naturally or quickly release it after a few minutes.
4. Mash and Proceed: Once the pressure is released and the vegetables are cool enough to handle, mash them well. Now you can proceed with the traditional Pav Bhaji recipe, starting with sautéing onions, ginger, and garlic, then adding tomatoes, Pav Bhaji masala, and the mashed vegetables.

Remember, the Pav Bhaji masala itself needs to be purchased pre-made or created separately using a dry roasting and grinding process of various spices. The pressure cooker only helps with the vegetable cooking stage.

Pro Tip:

To prevent the vegetables from becoming too watery in the pressure cooker, use just enough water to cover them partially. Overcooked, watery vegetables will result in a less flavorful and more mushy Pav Bhaji.