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Instant Pot Pav Bhaji is quick and easy way to cook authentic Mumbai Pav Bhaji recipe! Serve with diced onions, coriander leaves, lemon wedges & homemade ladi pav.
If you have never tried this one pot Pav Bhaji before, I would highly recommend you make them soon. You have been missing on a lip-smacking street food dish big time!
Learn how to make this authentic Mumbai Pav Bhaji in Instant pot with stepwise instructions & tips to follow. Do check out thevideo in the printable recipe , showing you how I make pav bhaji in my own kitchen.
I take my Pav Bhaji quite seriously and absolutely particular on how this delicious mumbai style street food dish should taste like.
Growing up in Mumbai, this dish is really close to me. I can have them almost 3 times a week for a meal.
It’s always about cooking quick and easy dishes at my end. After a couple of trials and errors, I can confirm THIS INSTANT POT PAV BHAJI is just as tasty as my stove top bhajjis.
WHY MAKE INSTANT POT PAV BHAJI ?
It’s Quick & Easy
One Pot recipe
Hands free cooking
Precise timing for cooking
Just as delicious as stove top bhaji that is a labour of extensive cooking.
Double this recipe for birthday parties, potluck parties or occasions.
If you wondering,
WHAT IS PAV BHAJI?
PAV BHAJI is an Indian Street Food dish, originally from Mumbai. It is a mashup of vegetable medley cooked in onion tomato, Bombay pav bhaji masala powder and other spices. Topped with generous serving of butter, onions, coriander and lemon wedges, this instantpot mumbai pao bhaji is accompanied with homemade ladi pav dinner rolls.
This dish has two parts to it.
- Bhaji – Spicy Vegetable Mash cooked in onion tomato masala, spice powders and generous portion of butter.
- Ladi Pav – Also known as Dinner Rolls. Make these at home with our homemade Ladi Pav recipe.
INGREDIENTS YOU’LL NEED TO MAKE INSTANT POT MUMBAI PAV BHAJI
To make pav bhaji in instant pot pressure cooker , you will need the following ingredients.
Tomatoes – Use Fresh Red Vine Tomatoes . However you may also use canned diced tomatoes or crushed tomatoes.
Onions – Both Red Onion or Bombay White Onion works well in this recipe. Finely dicing onions are quite important to achieving the right texture. You can use a chopper to achieve the consistency. I like to use to Bamix Handmixer to achieve this.
Mixed Vegetables – To simplify Pav Bhaji in the Instant Pot, I like to measure out the combination of vegetables approximately to 500g. My preferred combination of veggies are Cauliflower, Green Bell Pepper, Carrots & Peas.
Potatoes – Peel the Potatoes, cube them roughly. They are an essential ingredient in this recipe. Do not swap Sweet Potatoes for Potatoes – it does not work for authentic flavors.
Ginger – Minced or diced or paste works.
Chilli – Garlic Paste
Spice Powders – Pav Bhaji masala , Turmeric & Chilli Powder
Butter & Oil – Using a combination of butter & oil ensures the butter doesn’t burn.
Lemon Juice
Coriander leaves
TIPS & FAQ’S
How to achieve Red Color in your Pav Bhaji?
There are few tips and techniques, I can suggest to achieve the red color in the pau bhaji masala.
Use Ripe Vine Tomatoes. This plays an excellent role in rendering the color.
Soak Kashmiri Red Chilli in water and making a paste. Adding this chilli garlic paste also adds natural color to the dish.
Adding a small peeled, cubed beetroot also lends color to the dish.
Adding a pinch of food color also works – but this is my least preferred option, any day.
WHAT IS THE BEST WAY TO SERVE PAV BHAJI?
Authentic Mumbai Pav Bhaji is one of the favourite-most street food recipe that people love to enjoy anytime of the day. I love them for breakfast, lunch and dinner too.
Pav Bhaji tastes best when served withAmul Butter { locally available in India }. Now that we live in UK, I serve them with Lurpak Butter. You can buy sliced dinner rolls from your local bakery or make them fresh at home. I have a recipe for Homemade Dinner Rollsjust incase you need one.
To serve Pav Bhaji, Place 2 Ladle full of the bhaji in a plate, top it with cubed salted butter. Serve Mumbai style Pav Bhajiwith buttered dinner rolls, red onions, lemon wedges and cilantro.
WHAT CAN YOU DO WITH LEFTOVER PAV BHAJI?
Pav Bhaji flavors mature over the next day. So I deliberately cook a little extra to enjoy the next day!
With left over Pav Bhaji, You can make
Masala Pav
Pav Bhaji Pot Pie
Tava Pulao
Pav Bhaji Cutlet
HOW TO STORE PAV BHAJI?
Pav Bhaji stays good for 3 days in the fridge and up to 3 months in the freezer!
Portion the bhaji in single or double servings and store it a freezer safe containers. Thaw the Bhaji in the refrigerator over night. Heat the bhaji thoroughly and serve with bread/ dinner rolls.
YOU MAY ALSO LOVE TO TRY THESE INSTANT POT RECIPES
- Plantain Chips
- Instant Pot Thai red curry
- IP CORN ON THE COB
- Instant Pot Cranberry Sauce
- Chunky Chips
HOW TO MAKE PAV BHAJI IN THE INSTANT POT PRESSURE COOKER STEP BY STEP
Instant Pot Pav Bhaji
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 People
Calories: 241kcal
Author: Sandhya Hariharan
Instant Pot Pav bhaji is a quick and delicious way to make popular Mumbai street food dish , consisting ofmashed vegetable medley cooked in butter & pav bhaji masala. Serve with buttered ladi pav, finely chopped onions, lemon wedges and butter.
Equipment
Instant Pot 6 Qt
Ingredients
- 5 Cloves Chopped garlic
- 3 Kasmiri Red Chilli
- 5 Tbsp Salted Butter
- 1 Tbsp Sunflower Oil
- 2 Tsp ginger diced
- 2 Medium sized onions 200g
- 4 Medium size Tomato diced 400g
- 3 Medium Sized Potatoes 300g
- 1 ½ Cup Water
500g Mixed Vegetables – Cauliflower, green bell pepper, green peas & carrot
- 2 Cup Cauliflower florets 120g
- ¾ Cup Green Pepper diced 150g
- ¾ Cup Green Peas 115g
- ¾ Cup Carrot diced 115g
Powders & Garnishing:
- 3 Tbsp Pav Bhaji masala I have used an Everest one
- 3/4 Tsp Ground Turmeric
- 1/2 Tsp Chilli Powder
- Salt To Taste
- 3-4 Tsp Lemon Juice
- 3 Tbsp coriander leaves
For Serving:
- 4 Pieces Sliced Lemon
- Ladi Pav | Dinner Rolls as needed
- 50 g Salted Butter
- 1/4 Cup Finely chopped onions
Instructions
GARLIC – CHILLI PASTE – Soak Kashmiri Red Chilli & Garlic in 1/2 Cup of Hot Water for 15 minutes. Grind them into a fine paste and set it aside.
SAUTE– Press SAUTE BUTTON on your Instant Pot and make sure to set your Instant Pot to HIGH SAUTE setting.
OIL & BUTTER – Wait for the Instant Pot to display HOT. Add Oil, 3 Tbsp Butter and allow it to melt in high heat.
ONION & GINGER – Add the diced onions & ginger and saute until it turns light brown for about 2 minutes.
TOMATO & CHILLI PASTE – Add the diced tomatoes, red chilli – garlic paste& saute for 1 minute.
MIXED VEGETABLES -Add the mixed vegetables – cauliflower, peas, green pepper, carrots.
POTATOES – Add the cubed potatoes.
SPICE POWDERS – Tip in 2 Tbsp Pav Bhaji Masala, Turmeric & Chilli Powder to the mixture. Stir to combine well.
WATER – Measure & Pour 1½ Cup of water. Season with Salt.
PRESS CANCEL – Press Cancel on the Instant Pot.
PRESSURE COOK HIGH – Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 6 minute, adjust time using the up or down arrow. Pressure Cook HIGH for 6 minute.When the timer has finished, allow the pressure to release naturally for about 15 -18 minutes. Turn the seal to VENT and remove the instant pot lid. Press 'CANCEL' to turn off the keep warm mode.
MASH– Blend the pav bhaji using a blender or potato masher.
LEMON JUICE, PAV BHAJI MASALA & BUTTER – Add lemon juice, the rest of the pav bhaji masala and butter. Stir to combine.
SAUTE – If you find the bhaji having a little more water than required, press saute and cook for 1 – 2 minutes until the desired consistency is achieved. { Optional }
SERVE – Transfer the prepared Bhaji to a serving dish, garnish with chopped onions, coriander leaves & butter. Serve with homemade ladi pav dinner rolls.
For Serving
Heat a tsp of butter in a tawa. Slice ladi pav horizontally into two. Pan fry in butter for half a minute on either side, pressing two or three times with a spatula or till the pav is crisp and light brown.
Garnish the Pav Bhaji with chopped onions, coriander leaves, blob of butter and serve hot with pav & lemon wedges.
Video
Nutrition
Calories: 241kcal | Carbohydrates: 29.3g | Fat: 13.9g | Saturated Fat: 6.7g | Cholesterol: 25mg | Sodium: 1563mg | Potassium: 647mg | Fiber: 8.3g | Sugar: 8.3g | Vitamin D: 7µg | Calcium: 47mg | Iron: 1mg
Course: Lunch & Dinner
Cuisine: Indian
Keyword: instant pot recipes, mumbai, pav bhaji
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