4.77 from 43 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
 
Pav Bhaji,a popular Indian street food, made in Instant Pot. Pav Bhaji made with potatoes and vegetables cooked in a tomato base, and enjoyed with pav.
Course: Main Course, Snack
Cuisine: Indian
Keyword: Mumbai Street food, Vegetables
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 6
Calories: 231 kcal
Author: Piping Pot Curry
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.

  8. Bhaji is ready to be served. Garnish with cilantro and chopped onions.

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.

  8. Bhaji is ready to be served. Garnish with cilantro and chopped onions.

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.
Recipe Notes
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.