4.72 from 50 votes
Pav Bhaji - Instant Pot & Stovetop
Mumbai Pav Bhaji Recipe - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A one-pot easy recipe for the most popular Indian street food, Pav Bhaji. It is a spiced mashed vegetable curry topped with chopped onions, cilantro, lemon and enjoyed with dinner rolls. 

Course: Main Course, Snack
Cuisine: Indian
Keyword: easy pav bhaji recipe, Mumbai Street food, pav bhaji instant pot
Diet: Gluten-free, Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 6
Calories: 231 kcal
Author: Meeta Arora
Ingredients
  • 2 tbsp Butter or Oil
  • 2 Onion medium, chopped
  • 5 Tomato medium, chopped
  • 1" inch Ginger
  • 8 cloves Garlic
  • 3 Dried Red Chili Whole Kashmiri
  • 1 Bell pepper Red chopped
  • 4 Potato medium, peeled and chopped
  • 3 Carrot cut in pieces
  • 2 cup Cauliflower (Gobi) cut in small pieces
  • 1 cup Green peas
  • 1/2 cup Water
  • 2 tbsp Pav Bhaji Masala
  • 2 tsp Salt or to taste
  • 1 tbsp Lemon juice
For Pav
To garnish
  • 1/2 Onion chopped
  • 1/4 cup Cilantro to garnish
Instructions
  1. Soak red whole chili in 1/2 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 1/2 cup water before pressure cooking)

Instant Pot Method
  1. Start instant pot in sauté mode and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.

  2. Add bell pepper and sauté for another 2 minutes.

  3. 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.

  4. Add cauliflower, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 

  5. Change the setting to manual or pressure cook mode at high pressure for 8 minutes.

  6. When the instant pot beeps, release the pressure naturally. 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. 
  7. Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Stovetop Pressure Cooker Method
  1. Heat butter/oil in the pressure cooker on medium-high flame. Add onions and sauté for 3 minutes.

  2. Add bell pepper and sauté for another 2 minutes.

  3. 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.

  4. Add cauliflower, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 

  5. Cover 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.

  6. 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. 

  7. Put on medium flame and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Preparing Pav
  1. Slice each pav or dinner rolls in two halves.
  2. 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. 

  3. Pav are ready to be served with bhaji.
Serving Pav Bhaji
  1. 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 lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side. 

Recipe Notes

Pro-tips:

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 lemon juice) + 1/2 tsp turmeric powder 

Vegan Variation: Use vegan butter or oil to make the bhaji and toast the pav. 

Doubling the recipe: Cooking time will remain the same even if you increase or decrease the quantity. 

Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker. Add additional 1/2 cup water when cooking this in a 8qt Instant Pot. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts
Mumbai Pav Bhaji Recipe - Instant Pot Pressure Cooker
Amount Per Serving
Calories 231 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 2.6g 13%
Cholesterol 10mg 3%
Sodium 854mg 36%
Potassium 1280mg 37%
Total Carbohydrates 43.4g 14%
Dietary Fiber 9.6g 38%
Sugars 11.2g
Protein 7g 14%
Calcium 6%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.