Pav Bhaji is a popular Indian street food, made with potatoes and vegetables cooked in an onion-tomato base, and enjoyed with pav or dinner rolls. We will make it in both the Instant Pot and the Stovetop Pressure Cooker. Try this one-pot Pav Bhaji recipe, and you’ll never make it any other way again!
Pav Bhaji was a favorite when we would visit Juhu Beach, a popular suburb in Mumbai. There were many food stalls at Juhu Beach, and two of them were must-haves – Pav Bhaji and Gola. Traditionally, Pav Bhaji is made on a Tawa. See a video of pav bhaji being prepared by a vendor at Juhu Beach. In case you are wondering, Gola is flavored shaved ice on a stick.
In India, at home, we would make Pav Bhaji in a stovetop pressure cooker. I have adapted this recipe to be prepared in both an Instant Pot and a stovetop pressure cooker, making it a one-pot dish. This makes cooking pav bhaji much easier and quicker, without compromising on taste.
Pav Bhaji is an excellent dish for entertaining, as it can be made in one dish for everyone. Even kids love pav bhaji. Other popular Mumbai street foods are Vada Pav and Sev Puri. Also, try our Mumbai Misal Pav, a delicious and spicy sprouts curry.
Table of Contents
What are Pav Bhaji Ingredients?
Pav Bhaji has two parts:
Pav – This is dinner rolls. In India, eggless rolls can be easily found at Indian grocery stores. However, you can choose to use any dinner rolls or burger buns for pav bhaji. We used to even enjoy it with sliced bread.
Bhaji – It is made from potatoes and vegetables cooked in a tomato base. The main vegetables used in pav bhaji are cauliflower, green peas, carrots, and bell peppers (also known as capsicums).
Traditionally, Bhaji is prepared as a two-step process. The vegetables (potatoes, cauliflower, carrots, peas) are boiled until very soft in a pot or stovetop pressure cooker. Then, separately in a frying pan, a masala is prepared with onions and tomatoes, and the boiled, mashed vegetables are added to the masala. Here, I will share my easy one-pot method for making Bhaji in a pressure cooker.
Pav Bhaji Masala
One of the special ingredients used in this recipe is Pav Bhaji Masala. Pav bhaji is famous enough to have its own special spice blend.
As I always try to make my life easier with quick and easy cooking, I buy the ready pav bhaji masala from the store. My preferred brand of pav bhaji masala is Everest.
If you don’t have pav bhaji masala at home and are eager to make pav bhaji, you can easily make it at home.
Homemade Pav Bhaji Masala Recipe
For a quick homemade pav bhaji masala, combine the following:
1 tsp coriander powder + 1 tsp garam masala + 1 tsp dry mango powder (or lime juice) + 1/2 tsp turmeric powder.
Another special ingredient I use in this recipe is Kashmiri red chili powder. It helps to add a bright reddish color to the bhaji. You can buy it on Amazon using this link.
How to make Pav Bhaji?
I always want to get bright red colored bhaji. However, I don’t want to add any artificial colors. There are 2 options:
- My mom’s suggestion is to use Kashmiri red chili. Soak Kashmiri red chili in 1 cup of water for 15 minutes, then grind it to a smooth paste. Set this aside and add it while cooking the bhaji.
- Another option is to add a small amount of chopped beetroot. This adds a bright color to the bhaji.
Instant Pot Pav Bhaji
- Start the Instant Pot in sauté mode and heat the butter. I suggest cooking bhaji in Amul butter to enjoy the authentic taste of Mumbai bhaji.
- Add onions, ginger, and garlic, and sauté for about 3 minutes.
- Then add tomatoes, pav bhaji masala, salt, and spices. Mix well and sauté for another 3-4 minutes.
- Then add the vegetables – potatoes, carrots, bell peppers, cauliflower, and green peas. Mix it all well.
- Set the Instant Pot to pressure cook mode for 8 minutes with the vent in the sealing position. When the instant pot beeps, release the pressure naturally. Then open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.
- Change the Instant Pot setting to sauté mode and let the bhaji boil for a minute. Mix in lime juice.
- Bhaji is ready to be served. Garnish with cilantro and chopped onions.
Pav Bhaji in Stovetop Pressure Cooker
The primary difference between the above method and the Instant Pot method is the pressure cooking time on the stovetop. We will pressure cook on a high flame until two whistles, then reduce the flame to medium and cook for an additional 6 minutes. Everything else remains the same.
For pav or dinner rolls, heat a pan and melt some butter in it. Cut the pav in two slices and place on the melted butter. Lightly toast pav on both sides, and they are ready to be served with the bhaji.
How to Serve Pav Bhaji?
Take 1-2 ladles of bhaji on a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lime or lemon juice on the top if you like a tangier taste. Serve with two buttered pav’s on the side.
Some Common Questions about Pav Bhaji
Does the cooking time change if I double the quantity?
The cooking time will remain the same even if you double the recipe. The instant pot will just take longer to come to pressure.
Which immersion blender can I use? Can I use a potato masher?
I use the Cuisinart immersion blender, but any other immersion blender will work just as well. If you like your veggies chunky, rather than all mashed, you can also use a potato masher.
Recipe Tip
✓ Make the bhaji with a generous quantity of butter. Use Amul butter for the best taste.
✓ Use fresh ingredients, such as ginger, garlic, and fresh tomatoes.
✓ Don’t forget the butter, lime juice, lots of chopped onions, and cilantro to top the bhaji while serving.
✓ To make pav bhaji spicier, add more Kashmiri red chili powder and pav bhaji masala.
✓ Toast the pav in an ample amount of butter and serve immediately.
Try this easy Mumbai Pav Bhaji recipe and let me know what you think. Check out this incredible collection of 29 Best Instant Pot Indian Vegetarian Recipes.
More Indian Street Food Recipes
Mumbai Vada Pav
Dahi Papdi Chaat (Indian Street Food)
Easy Ragda Chaat (Matar Chaat)
Mumbai Pav Bhaji (30 Minute One-pot Recipe)
Video
Equipment
Ingredients
- 2 tablespoon Butter or Oil, I prefer Amul butter
- 1 1/4 cups Red Onions, diced
- 3 cups Tomato, chopped, about 4–5 large
- 1″ inch Ginger, finely diced
- 6 cloves Garlic, finely diced
- 3/4 cup Bell pepper, chopped
- 4 Potato, medium, peeled and chopped. I used russet potatoes. about 3 1/2 cups
- 1 Carrot, cut into small pieces, 1/2 cup
- 1 cup Cauliflower (Gobi), cut into small pieces
- 1/4 cup Beetroot, cut in small pieces, optional, mainly for the color
- 1/2 cup Green peas
- 1 cup Water
- 2 tablespoon Pav Bhaji Masala
- 1/4 teaspoon Ground Turmeric (Haldi powder), optional
- 2 teaspoon Kashmiri red chili powder, adjust to taste
- 1 teaspoon Salt, adjust to taste
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi), crushed
- 2 teaspoon Lime or Lemon juice, adjust to taste
For Pav
- 10 Dinner rolls (Pav), or Dinner rolls
- 2 tablespoon Butter
To garnish
- 1/2 Red Onion, diced
- 1/4 cup Cilantro, to garnish
- Butter, optional, I prefer Amul butter
Instructions
- Start the pressure cooker in sauté mode (high flame for stovetop pressure cooker) and heat 2 tablespoons of butter or oil in it. Add onions, ginger, and garlic, and sauté for 3 minutes.
- Add tomatoes, pav bhaji masala, turmeric, red chili powder, and salt. Saute for 3-4 minutes. If anything is stuck to the bottom of the pot, scrape it with a spatula.
- Add cauliflower, bell pepper, potatoes, carrots, beets, and green peas. Add the water. Mix it all well.
Instant Pot Method
- Press cancel and close the lid with the vent in the sealing position. Change the setting to manual or pressure cook mode at high pressure for 8 minutes. When the instant pot beeps, release the pressure naturally.
Stovetop Pressure Cooker Method
- Close the lid, turn the heat to high, and pressure cook it until you hear two whistles. Now reduce the flame to medium and pressure cook it for an additional 6 minutes. Turn off the heat. Let the pressure release naturally.
Mash and Garnish Bhaji
- Open the pressure cooker and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.
- Change to sauté mode and let the bhaji boil for a minute. Crush the kasoori methi between your palms and add it to the bhaji. Sprinkle in the lime juice. Add more butter if you like. Mix it all, and the bhaji is ready to be served. Garnish with cilantro leaves.
Preparing Pav
- Slice each pav or dinner roll in two halves lengthwise.
- Heat butter in a pan and place the sliced pav on it. Lightly toast one side, then turn to toast on the other side.
- Pav is ready to be served with bhaji.
Serving Pav Bhaji
- Take 1-2 ladles of bhaji on a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on top. Sprinkle some lime juice on the top if you like a tangier taste. Serve with two buttered pav on the side.
Hi,
If i double the quantity do i even double the cooking time? This recipe calls for high pressure for 8 minutes.
Thanks
Sarbani
Hey Sarbani – The cooking time remains the same even if you double the recipe. Instant pot will just take longer to come to pressure and release pressure. Hope you enjoy it!
hi. quuck question, first time in using my instantpot, wanting to wow my hubby! in ur recipe it says cook for 8mins, however wen i did the time i could only do it till was 4mins. i went to check after about 45 mins or so and it was showing 2hrs plus on the timer..where did i go wrong? the bhaji got done thou lol as i just cancelled the pressure cook option.
thanks
Hey Nasimah – I wonder after the 4 minutes of pressure cook, it went to keep warm mode which was on for 2 hours. For next time, select pressure cook, then set to 8 minutes by using the “+/-” buttons. Then after 1-2 seconds, the instant pot will beep and display ON. It will then build pressure and start count down and beep again after pressure cooking is complete. After that let the pressure release by itself and then open the ip once the pin is down. I hope you enjoyed the pav bhaji.
i did set the time but i could only do till 4mins..
Hey Nasimah – That seems odd. Please check if it was 4 hours or minutes. Ip allows to set for unto more than 50 minutes.
Hi,
I have tried your recipe many time, comes out really good. I am planning to make your recipe for my son’s bday party for about 25 people. Do i double or triple the quantity? Also how much will be the cooking time on the instant pot.
Hello Sarbani – Thank you! I think 3 times would be best for 25 people, assuming there are other dishes at the party. Unfortunately, I am not sure the 6qt instant pot will be able to fit 3 times the quantity in this recipe. Also, if you do make it, add a bit more water as with higher quantity it will take longer to come to pressure. Hope everyone enjoys the party and happy birthday to your son!
How many minutes does it take for Natural release?
Hey Mansi – Depending on the quantity in the pot, it can take anywhere from 10-20 minutes. If the pin has not dropped even after 18-20 minutes, you can release the pressure manually and open the pot.
Can you use cauliflower rice instead of whole cauliflower?
Hey Pooja – I have not tried, but that should work as we anyway want the cauliflower to mash in the bhaji. Would love to hear how it turns out.
Hello, I tried this recipe and it came out amazing! I mashed mostly and ran hand blender for a min and it gave it the consistency of street pau bhabhi! Yum! I used Apex masala, been using it for long time! Overall great and easy recipe! For the first time PauBhaji was ready in 45 mins ?
So happy to hear you enjoyed the pav bhaji and felt that it was close to the street food :-). Thank you for sharing back your review!
What kind of onions are best? Red white or yellow? Does that apply to Most Indian dishes
Neha
Hey Nehal – I use yellow onions for cooking. Red onions for serving with salads or in sandwiches or where you are enjoying them uncooked. I dont usually use white onions much. Here is a good resource – https://www.tasteofhome.com/collection/types-of-onions/view-all/. Hope that helps!
Thank you so much for all your delicious recipes. I recently got an instant pot and I have become a fan of your website!
Since this is sometimes a problem, i wanted to ask, is this one of those recipes i could cut the ingredients in half and i should be okay? Should i add more water (or something else) if i’m going to do that?
Thanks again!
Hey Varnica – Thank you for the kind works. I am glad that you are finding the recipes and website useful. You can cut the pav bhaji recipe to half and it would work. Hope you enjoy it!
Thank you for these great instructions! How much water do you recommend we add to Instant Pot recipe before starting on pressure cook mode? I believe we have a 6 quart Instant Pot.
Hey Gauri – It really depends on the dish. I look at how much water the veggies or meat will release, and depending on that add the water. But typically 1/2 to 1 cup liquid is good to have for most dishes. Hope you enjoy the recipes and your instant pot!
I’m a lazy cook. Would canned,diced tomatoes work? Also, will unpeeled yukon potatoes be ok?
Hey Janet – Unpeeled potatoes are totally fine. Once someone had a burn message challenge and we figured that was due to canned tomatoes. Hence I would suggest to add a little more liquid when using canned tomatoes. Hope you enjoy it, Janet.