Instant Pot Pav Bhaji is a quick and easy way to enjoy this delicious Indian street food & it can be made in under 30 minutes. It is a medley of vegetables topped with butter, lemon juice, and cilantro.
You can make Pav Bhaji the authentic way by first pressure cooking the veggies and later making the Masala and adding the boiled and mashed veggies. But this way, it is so time-consuming. That's why I prefer to use Instant Pot to make pav bhaji.
The post contains Helpful Tips & Tricks to make Instant Pot Pav Bhaji. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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WHAT IS PAV BHAJI?
Pav Bhaji is made of two words: Pav & Bhaji. Pav is egg-less dinner rolls, which are lightly fried with butter. Bhaji is a medley of vegetables (you can add as many vegetables as possible). Pav & Bhaji are served together, hence the name 'Pav Bhaji.' I often serve Bhaji with my Homemade Whole Wheat Dinner Rolls.
It is basically a spicy mix of vegetables. This popular street food is originated from the streets of Mumbai. It is made by adding a special Pav Bhaji Masala to the medley of veggies. It is then topped with butter, cilantro, and lemon juice.
PAV BHAJI MASALA
This recipe of Instant Pot Pav Bhaji is made using a blend known as Pav Bhaji Masala. You can make it at home, but I prefer the store brought Masala.
I use Everest & MDH Masala. I mix both of them together in a container & use 2 tablespoon of it in my dish. I also use this Masala when making Tomato Rice or Masala Pav.
For Instant Homemade Pav Bhaji Masala: If you want to make Homemade Pav Bhaji Masala, you can mix 2 tablespoons garam masala powder, 2 tablespoons Corriander Powder, 1 tablespoon Cumin Powder, and 1 tablespoon Chaat Masala. Mix the spices in a bowl and use them as needed in the recipe.
INGREDIENTS & SUBSTITUTIONS
- INDIAN MASALA: Every Indian recipe start with the basic Indian Masala made with onion & tomatoes. You can use frozen masala or you can also make it from scratch.
- VEGGIES: Pav Bhaji is one of the recipes that can use a lot of veggies. You can use any veggies in the fridge like cauliflower, carrots, bell peppers, peas, zucchini, broccoli, etc.
- BUTTER: Pav Bhaji is incomplete without a big chunk of butter. It will taste better if you add a lot of butter to the recipe.
- PAV BHAJI MASALA: Pav Bhaji Masala is a special blend of spice that is used to make Pav Bhaji. You can use homemade masala or a store-bought one.
- POTATOES: Potatoes are another important ingredient for making pav bhaji. Make sure not to blend the veggies, but instead mash them using a potato masher.
- GARNISH: Garnish Pav Bhaji with cilantro, lemon juice, and a big piece of butter.
See the recipe card for quantities.
HOW TO MAKE INSTANT POT PAV BHAJI
For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
- SAUTE ONION: Add the onion to the Instant Pot and saute for 2-3 minutes or until they start to change color.
- GINGER-GARLIC: Next, add ginger-garlic and saute for 1-2 minutes.
- TOMATOES: Add tomatoes and cook for 3-5 minutes or until they turn soft & mushy.
- ADD VEGGIES: Next step is to add all the veggies to the pot. I add all the veggies in my refrigerator, including carrots, tomatoes, french beans, cauliflower, cabbage, etc. You can add fresh or frozen veggies to the pav bhaji.
- PAV BHAJI MASALA: Add your favorite Pav Bhaji Masala. You can use a homemade or a store-bought one.
- PRESSURE COOK: Then pressure cook for 6-8 minutes. We just want veggies to get soft to make it easier to mash them.
- MASH THE VEGGIES: Once pressure is released, open the lid. Using a potato masher, mash all the veggies. Pav Bhaji should be a little chunky.
- MAKE ONION MASALA: In another pan, add oil. 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, Pav Bhaji Masala, and Kasuri Methi. Saute for 1-2 minutes and keep it aside.
- ADD PEAS & BELL PEPPERS: Once the veggies are mashed, add peas, bell peppers, and onion masala.
- TOAST PAV: Add butter to the pan. Toast pav in butter until a bit crispy.
- ADJUST & SERVE: Adjust the seasoning and garnish with cilantro. Top the Pav Bhaji with lots of butter and serve.
HOW TO MAKE PAV BHAJI ON A STOVE-TOP PRESSURE COOKER
Add oil to the stove-top pressure cooker. Add onion and saute for 2-3 minutes or until they start to change color. Add tomatoes and cook until they turn soft & mushy. Add water, frozen/fresh veggies, pav bhaji masala, and salt. Close lid and pressure cook for 3 whistles.
When pressure is released, open the lid. Using a potato masher, mash all the veggies. Add peas and bell peppers & simmer for 1-2 minutes. Add butter, lemon juice, and cilantro, and serve hot.
PRO 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.
- Cut the veggies equal-sized for even cooking.
- 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.
VARIATIONS
- SPICY: You can make pav bhaji spicy by adding more Kashmiri Red Chili Powder, Pav Bhaji Masala, and green chilis.
- BUTTERY: You can make it rich & buttery by adding lots of butter and oil.
- VEGAN: You can make it Vegan by either adding Vegan Butter or Coconut Oil.
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.
FREQUENTLY ASKED QUESTIONS
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.
There are two ways you can bring the red color to the Bhaji:
1. You can add Kashmiri Red Chili Powder to the recipe.
2. Or you can use Red Bell Peppers when pressure cooking.
No, cooking time will remain the same even if you double or triple the recipe.
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.
Pav Bhaji is made by adding lots of oil and butter. But you can make it healthy by limiting the oil and butter in the recipe. This is basically made by adding lots of veggies. So if you add less oil, it is healthy and can also help in weight loss.
Yes, you can make it Vegan by adding Vegan Butter or Coconut Oil instead of butter.
If you don't have Pav Bhaji Masala, you can also add Garam Masala Powder. Or you can also make an Instant Pav Bhaji Masala by mixing 2 tablespoon garam masala powder, 2 tablespoon coriander powder, 1 tablespoon cumin powder in a bowl. Then, add it to the recipe, but you'll not get the same flavor as you get by adding pav bhaji masala.
If you have leftover Pav Bhaji Masala, you can also make Tomato Rice or Masala Pav.
OTHER STREET FOOD RECIPES
- MISAL PAV
- ALOO TIKKI CHAAT
- PANEER TIKKA
- STUFFED BREAD PAKORA
- ALOO KATHI ROLL
- INDIAN ROASTED CORNS
- INSTANT KHAMAN DHOKLA
- SAMOSA
- VADA PAV
- DAHI BHALLA
- RAM LADOO
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Instant Pot Pav Bhaji
Ingredients
- 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)
- 8- 10 Dinner Rolls
- 1 tablespoon Butter
Equipment
Method
- 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.
- 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.
- 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.
- 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).
Nutrition
Video
Notes
- 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.
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.
Ryan K Biddulph says
This looks so delicious and filling.
SunGari says
Thanks !
Rita says
Hi Gari, I’m new to using an Instant Pot, I’d like to try and make this in my 3quart IP mini, I’ll be using fresh aubergine also with other veg and frozen cauliflower pieces. Would I need to cook this for longer or add water whilst pressure cooking please? Thank you.
SunGari says
Hi, no the recipe will be the same. You can add as many vegetables you like and cook for 6 minutes (same time). It comes out perfect every time and mash using a potato masher.
Elsa says
Would the cooking time change if I use frozen mixed vegetables?
SunGari says
no time will be the same.... as potato takes 4-5 minutes to cook properly. If not using potato or using frozen potato then you can cook for 3 minutes.