Instant Pot Pav Bhaji

Instant Pot Pav Bhaji is a quick and easy way to enjoy this delicious Indian street food in under 30 minutes. It is a medley of vegetables topped with butter, lemon juice, and cilantro.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 31 mins

Course Main Course

Cuisine Indian

Servings people

Calories 752 kcal

Equipment

Instant Pot

Potato Masher

Ingredients

For Bhaji:

2 Onion chopped
6 Tomatoes chopped
2 tablespoon Ginger- Garlic Paste
15- 20 Baby carrots
2 cups Cauliflower/ Brocolli
½ cup Peas
½ cup Green Bell Pepper chopped
1 Red Bell Pepper cut in chunks
2 Potatoes peeled & cut in big chunks
2 tablespoon Butter/ Oil
2 tablespoon Pav Bhaji Masala or as needed
1 teaspoon Kashmiri Red Chilli Powder
Salt
½ cup Water
Cilantro (to garnish)

For Pav

8- 10 Dinner Rolls
1 tablespoon Butter

Instructions

How to make Pav Bhaji in Instant Pot

Press Saute and oil in the Instant Pot.
When the oil is hot, add chopped Onions. Fry for 2-3 minutes or until they change color.
Add tomatoes to it and then cook for 3-5 minutes or until they turn soft & mushy.
Add water and de-glaze the pot. Now add potatoes, cauliflower, red bell pepper, and carrots. Add Salt & Pav Bhaji Masala and close the lid.
With the vent at a sealing position, pressure cook for 8 minutes. Release the pressure naturally. When it is safe, open the lid.
MAKE ONION MASALA: In another pan, add oil/ butter. When oil is hot, add onion and saute until they turn golden. Next, add garlic and saute for 1-2 minutes. Next, add Kashmiri Red Chili Powder, ½ teaspoon Pav Bhaji Masala, and 1 teaspoon Kasuri Methi. Saute for 1-2 minutes and keep it aside.
Mash the veggies using a potato masher until you get desired consistency.
Add chopped green bell peppers, onion masala, and peas to it. Saute for 1-2 minutes.

Stove-Top Pressure Cooking

Add Oil/ Butter to the stove- top pressure cooker at medium heat. Add onions to it and let them cook for 2-3 minutes.
When they change color, add tomatoes to it and when they turn mushy and oil starts to separate, add ginger-garlic paste to it. Fry for another 1-2 minutes.
Scrape well if anything sticks at the bottom of the cooker.
Now add potatoes, cauliflower, red bell pepper, baby carrots (or any other vegetable you like) along with Pav Bhaji Masala, salt & water.
Close lid and pressure cook for 5-6 whistles. Turn off the heat. Let the pressure release naturally.
Using a potato masher, mash it to desired consistency.
Turn on heat at medium, add green bell pepper & peas to it. Let it cook for 1-2 minutes.

For Pav

Take a pan, add butter to it. Cut the pav in the middle, apply little butter on both sides.
Place pav over hot griddle. Lightly toast on one side and flip it over & toast the other side.

Serving

Before serving, mix the remaining butter & cilantro in the bhaji.
Take a plate, add bhaji on it. Sprinkle some lemon juice over it. Serve with two buttered pav's along with salad (sliced onion, cucumber or radish).

Video

Notes

TIPS

Instant Pot Pav Bhaji will taste better if you add lots of butter and onions. Pav Bhaji needs to be rich and buttery so add a lot of butter.
I always add Red Bell Peppers when pressure cooking the veggies. This gives a nice color to the recipe. You can also add Kashmiri Red Chili Powder.
Mash the veggies when they are pressure cooked. Never grind them, as it will destroy the texture.
Add bright red tomatoes or add cherry tomatoes.
You can use frozen as well as fresh vegetables in the recipe.
Add lots of vegetables, as Pav Bhaji is a blend of veggies.
Add butter at the end, just before serving. This will give a nice texture and flavor to the Pav bhaji.

STORAGE

You can use leftover Pav Bhaji with more Dinner Rolls. You can leave it in the refrigerator for 3-5 days. Or you can also store it in a freezer for 1-2 months in an air-tight container. Then, when re-using it, defrost it and heat it until hot.

WHICH PAV BHAJI MASALA IS BEST?

All pav bhaji Masala has the same taste and flavor, with a bit of distinction. You can use MDH, Everest Pav Bhaji Masala. I usually add both MDH & Everest Masala in a container & mix it. Then use the Masala as needed in the recipe.

HOW TO GET RED COLOR IN INSTANT POT PAV BHAJI?

There are two ways you can bring the red color in the Bhaji:
1. You can add Kashmiri Red Chili Powder to the recipe.
2. Or you can use Red Bell Peppers when pressure cooking.

DOES COOKING TIME CHANGE IF I DOUBLE THE RECIPE?

No, cooking time will remain the same even if you double or triple the recipe.

WHAT VEGETABLES CAN I USE IN INSTANT POT PAV BHAJI?

You can add any vegetable you can find. I like to add cauliflower, carrots, bell peppers, peas, etc. If you have a picky eater, this is the perfect recipe. You can add all the vegetables, and they will not know.

Nutrition Facts

Instant Pot Pav Bhaji

Amount per Serving

Calories

752

Calories from Fat 144

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1129

Potassium

1536

Carbohydrates

132

Fiber

Sugar

Protein

Vitamin A

14833

297

Vitamin C

113

137

Calcium

423

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Instant Pot Pav Bhaji, Pav Bhaji

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