Pav Bhaji is a popular Indian street food. Pav Bhaji is made with potatoes and vegetables cooked in a tomato base, and enjoyed with pav or dinner rolls. We will make it in both Instant Pot and Stovetop Pressure Cooker. Try this one-pot Pav Bhaji recipe in the pressure cooker and you will not make it any other way again!

Pav Bhaji is a popular Indian street food, made with potatoes and vegetables cooked in a tomato base & enjoyed with dinner rolls. Try this one-pot recipe made in 30 minutes & you will not make it any other way again!
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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 changed this recipe to be prepared in an Instant Pot and a Stovetop Pressure Cooker, as a one-pot recipe.  This makes cooking pav bhaji much easier and quicker, but does not compromise on the taste.

Pav Bhaji is a great dish for entertaining, as you can make one dish for everyone. Even kids love pav bhaji.  Other popular Mumbai street foods are Vada Pav and Sev Puri. Also check out our Mumbai Misal Pav which is a delicious spicy sprouts curry.

What are Pav Bhaji Ingredients?

Pav Bhaji has two parts:

Pav – This is dinner rolls. In India, they are eggless rolls which can be easily found at an indian grocery store. However you can choose to use any diner 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 to use for pav bhaji are – cauliflower, green peas, carrots, bell pepper (or capsicum).

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 fry pan, masala with onions and tomatoes is prepared and the boiled mashed vegetables are added to the masala. Here I will share my easy one-pot method to make Bhaji in the pressure cooker.

Pav Bhaji Masala

One of the special ingredient used in this recipe is Pav Bhaji Masala. Pav bhaji is famous enough to have it’s 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 pav bhaji masala brand is Everest.

If you don’t have pav bhaji masala at home and are eager to make pav bhaji, then you can make pav bhaji masala at home.

Homemade Pav Bhaji Masala Recipe

For a quick homemade pav bhaji masala, combine the below:

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.  It helps to add the 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.  With my mom’s suggestion to use kashmiri red chili, now I get the desired color naturally.  Soak kashmiri red chili in 1 cup water for 15 mins, then grind it with ginger and garlic to a smooth paste.  Set this aside, we will add this while cooking the bhaji.

How to make Pav Bhaji in Instant Pot? 

  • Start instant pot in sauté mode and heat butter in it.  I suggest to cook bhaji in butter to enjoy the real Mumbai bhaji taste.
  • Add onions and sauté for about 3 minutes.  Then add bell pepper and sauté for another 2 minutes.  Again here, I used red bell peppers to enhance the red color of the bhaji.  Add tomatoes, pav bhaji masala, salt and the ground chili paste. Mix well.
Steps to make pav bhaji in pressure cooker
  • Then add in the veggies – potatoes, carrots, cauliflower and green peas.  Mix well.  Change the instant pot setting to pressure cook mode for 8 minutes with vent in 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.
Steps to make pav bhaji in instant pot

How to make Pav Bhaji in Pressure Cooker? 

The main difference from the above method for instant pot is the pressure cooking time on stovetop. We will pressure cook on high flame until two whistles, then reduce to medium flame and cook for another 6 minutes. Everything else remains the same.

For pav or dinner rolls, heat a pan and melt some butter on it.  Cut pav in two slices and place them 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 in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lime juice on the top if you like a tangier taste. Serve with two buttered pav’s on the side.

Pav Bhaji is a popular Indian street food, made with potatoes and vegetables cooked in a tomato base & enjoyed with dinner rolls. Try this one-pot recipe made in 30 minutes & you will not make it any other way again!

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.

Tips to make the best Pav Bhaji Recipe

✓ Make the bhaji with generous quantity of butter

✓ Use fresh ingredients, such as ginger, garlic and fresh tomatoes.

✓ Dont forget the butter, lime juice, lots of chopped onions and cilantro to top the bhaji while serving.

✓ Toast the pav in ample amount of butter and serve immediately.

Try this easy Mumbai Pav Bhaji recipe and let me know if how you like it.  Check out this awesome collection of 29 Best Instant Pot Indian Vegetarian Recipes.  

4.80 from 181 votes

Mumbai Pav Bhaji Recipe (One-pot)

An easy one-pot recipe for the most popular Indian street food, Pav Bhaji in Instant Pot. It is a spiced mashed vegetable curry topped with chopped onions, cilantro, lime and enjoyed with dinner rolls. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 2 tablespoon Butter or Oil
  • 2 cups Red Onions, diced
  • 3 cups Tomato, chopped, about 5 large
  • 1″ inch Ginger
  • 8 cloves Garlic
  • 3 Whole Dried Kashmiri Red Chili Pepper,
  • 1 Bell pepper, chopped, 130gms
  • 3 Potato, medium, peeled and chopped. I used russet potatoes. about 3 cups or 440gms
  • 1 Carrot, cut in pieces, 90gms or 2/3 cup
  • 1 1/2 cup Cauliflower (Gobi), cut in small pieces
  • 3/4 cup Green peas
  • 1 cup Water
  • 2 tablespoon Pav Bhaji Masala
  • 1 teaspoon Salt, or to taste
  • 1 tablespoon Lime juice

For Pav

To garnish

  • 1/2 Onion, chopped
  • 1/4 cup Cilantro, to garnish

Instructions 

  • Soak red whole chili in 1 cup water for 15 mins. Grind chili, ginger and garlic along with the water to a paste. (Note: if you skip grinding chilies with water, then do add 1 cup water before pressure cooking and add the ginger/garlic along with the onions)
  • Start the pressure cooker in sauté mode (high flame for stovetop pressure cooker) and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.
  • Add bell pepper and sauté for another 2 minutes.
  • Add tomatoes, pav bhaji masala and salt. Add the ground chili paste. If anything is stuck to the bottom of the pot, scrape it with a spatula. (See notes if you have had a Burn issue in your instant pot or using 8qt instant pot)
  • Add cauliflower, potatoes, carrots, and green peas. Mix well.

Instant Pot Method

  • Press cancel and close lid with vent in 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 on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 6 minutes. Turn off 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. Mix in the lime juice. Bhaji is ready to be served.

Preparing Pav

  • Slice each pav or dinner rolls in two halves.
  • Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side. 
  • Pav are ready to be served with bhaji.

Serving Pav Bhaji

  • Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lime juice on the top if you like a tangier taste. Serve with two buttered pav's on the side. 

Notes

Pro-tips:
  • The real Mumbai pav bhaji is always made with butter.  However you can prepare it will oil too.
  • I recommend using Kashmiri chili, as that enhances the color of the bhaji.  You can also use Kashmiri Red Chili powder, about 1-2 teaspoons based on your taste. 
Pav Bhaji Masala: My preferred pav bhaji masala brand is Everest. If you want to make a quick homemade pav bhaji masala powder, here is the recipe – 1 tsp coriander powder + 1 tsp garam masala + 1 tsp dry mango powder (or lime juice) + 1/2 tsp turmeric powder 
Burn Issue or 8qt Instant Pot (Important): In newer versions of Instant Pot, many readers are facing a Burn message. If you have ever seen a Burn in your instant pot or are using an 8qt instant pot, add additional 1/4 cup water when cooking in step 3 and make sure to deglaze the pot well.
Vegan Variation: Use vegan butter or oil to make the bhaji and toast the pav. 

Nutrition

Calories: 418kcalCarbohydrates: 65gProtein: 13gFat: 13gSaturated Fat: 6gCholesterol: 20mgSodium: 867mgPotassium: 1072mgFiber: 11gSugar: 10gVitamin A: 3571IUVitamin C: 107mgCalcium: 204mgIron: 7mg

Additional Info

Course: Main Course, Snack
Cuisine: Indian
Diet: Gluten-free, Nut-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

Other recipes for you to try in your Instant Pot:

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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159 Comments

  1. Hi Meeta!

    I’m having a diwali party next week for about 20 people and I plan to use your recipe 🙂 Do you think that if I follow the recipe 3 times – that would work? Would it be possible to triple the ingredients and make it in one instant pot?

    I’d love my advice! Thank you!!

    1. Hi Rabab – I have not tried doubling this recipe in one pot. I am guessing when increasing quantity more liquid might be needed, else there might be a chance to get the burn issue. Also, two times the quantity might not fit easily in the 6qt instant pot. Here is how I would go about it for large quantity – Boil 2-3 times the veggies in the instant pot, while I prepare the onion tomato masala on the stovetop in a large pan. Once the veggies are boiled, then mash them in the pot itself. Add them to the prepared onion tomato masala. Then bring to a boil and simmer until well combined. That way you don’t have to make the curry multiple times. Hope that helps!

  2. If you’re substituting canned tomatoes for fresh tomatoes. You should use a 14 ounce can and add an additional 2 cups of water or else you may get the burn indicator.

  3. I followed your recipe and It came out very well. One thing is missing in your instructions is when to add garlic and ginger. So I forgot to add that.
    Thanks!

    1. Hi Simranjeet – So happy to hear you enjoyed the Pav Bhaji. I added the ginger/garlic when making the paste, but I understand that you might have skipped grinding the chilis. I have clarified in the recipe to add the ginger/garlic along with the onions now.

  4. I love this recipe as is– a fantastic street food fix 🙂 Wondering if you had suggestions on adding a bit of protein? I was thinking maybe red lentils (masoor dal) would mix on nice?

    1. Thanks Maureen. I agree red lentils could go well in this curry. Edmame have a good amount of protein and might work well too.

  5. Is there something you could use to replace cauliflower? It’s so expensive at the moment!

    1. Hi Kathy – You could try with broccoli or even reduce the quantity of cauliflower. Hope you enjoy the pan bhaji!

  6. I burnt my pav bhaji in the IP. Please add the water requirement under instructions and not tip. Not many people read the entire page

    1. Hey Aks – Sorry to hear you got a burn message. I hope you were able to salvage it and enjoyed the taste. I highly recommend to read any recipe you find online fully before starting to make it. It is hard to include all possible scenarios in the steps. At your suggestion, I have included a note to refer to notes for specific situations.

  7. Hi,
    I don’t have the red chili, but have some substitutes:
    If I use jalapeño pepper- how many should I put in?
    If I use cayenne power- how much should I put in?

    Thanks in advance:

    1. Hey Aisha – The kashmiri red chili’s are mainly to get the color. The main ingredient for the flavor in this pan bhaji is the Pav Bhaji masala. I would say use cayenne (1/2 tsp) or paprika (1 tsp), and you can also add these after cooking to your spice preference. Hope you enjoy the Pav Bhaji!

  8. Amazingly delicious! I’d never had pav bhaji before but I was lucky to discover this recipe for my first taste! I will be making this again! Thank you!

    1. Hey Shilpa – So happy to hear you enjoyed the Pav Bhaji in Instant Pot. Thank you for sharing back your review!

  9. Hi Meeta – I totally missed your tip to add additional 1/2 cup water if cooking in the 8qt. Ended up with a burn message. But quickly transferred to a smaller IP and added some water and continued with the recipe. Except for that little hiccup, the dish turned out to be lip smacking good. Thanks a ton ! This recipe was by far the best Pav Bhaji recipe I have ever tried. The convenience of IP makes it even better.

    Madhuri Iyer

    1. Hey Madhuri – So glad to hear you enjoyed the Pav Bhaji. Usually the 8qt needs more liquid due to the larger surface area. Hope you enjoy other recipes too!