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Instant Pot Pav Bhaji Recipe is the lip-smacking delicious street food from Mumbai, India. Potatoes cooked in spicy tomato Curry makes the BHAJI. To counter the heat, bhaji is served with butter grilled Pav or Dinner Rolls. The best part is that this recipe is made in INSTANT POT. The Stove Top instructions are also included. #pavbhaji #instantpotpavbhaji #instantpotvegetarianrecipes #instantpotindianrecipes #instantpotcurry
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5 from 6 votes

Instant Pot Pav Bhaji Recipe

Instant Pot Pav Bhaji Recipe is the lip-smacking delicious street food from Mumbai, India. Potatoes cooked in spicy tomato Curry makes the BHAJI. To counter the heat, bhaji is served with butter grilled Pav or Dinner Rolls. The best part is that this recipe is made in INSTANT POT. The Stove Top instructions are also included.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 8 people
Author: simplyvegetarian777

Ingredients

Vegetables

  • 1 Medium Onion chopped fine
  • 2 tsp Ginger chopped fine
  • 2 cloves Garlic chopped fine
  • 1 Green Chili chopped fine
  • 4 Medium Tomatoes use red, ripe & juicy tomatoes
  • 3 tbsp Tomato Paste
  • 3 Large / 5 Medium Potatoes chopped into large cubes
  • 1 small head / 2 cups Cauliflower florets use small florets
  • 1 Cup Cabbage shredded fine
  • 1 Medium size Bell Pepper/ Capsicum chopped fine
  • 1 Large Carrot chopped fine
  • 1/2 cup Green Peas
  • 2 cups Water

Pav / Dinner Rolls / Buns - 18 or more

    Oils & Spices

    • 1 tbsp Cooking Oil
    • 1 tbsp Butter
    • 2 tsp Kashmiri Lal Mirch optional
    • 1-2 tbsp Pav Bhaji Masala as per taste
    • 1/2 - 1 tbsp Salt or to taste

    Garnish or Toppings

    • 1/4 cup Cilantro / Coriander leaves chopped fine
    • 1 small Onion chopped fine
    • 1 large Lemon cut into slices
    • 3-4 Green Chilies chopped fine
    • 8 tsp Butter optional. use less or more as required.

    Instructions

    Keep vegetables chopped and all the ingredients ready.

      INSTANT POT METHOD

        Plug in the 6 quart Instant pot. Place the Inner pot inside. PRESS SAUTE MODE and set it on HIGH.

          COOKING ON SAUTE MODE

          • After pressing the SAUTE MODE, wait till HOT appears on the display screen. When the Inner Pot is Hot, add OIL and Butter to it. When Butter melts, add Onions, Ginger, Garlic and Green chilies. Stir and Saute till Onions are slightly golden. To fasten up this process, cover with lnstant pot lid and cook onions for a minute first. Then remove the lid and cook onions till slightly golden. It should take 3-4 minutes in all.
          • Now add chopped tomatoes + tomato paste + kashmiri lal mirch (if you are using) to the pot. Give it a good stir. Cover with the IP LID and cook the tomatoes for 2 minutes till they are mushed and saucy.
          • Remove the lid. Add all the vegetables besides Green Peas. Give it a good stir. Add PAV BHAJI MASALA and Salt. Give it a good stir again. If you do not have home made masala, then use either MDH or Shaan brand Pav Bhaji Masala. These are good. See the NOTES at the bottom for the spices to use when you do not have PAV BHAJI MASALA at all.
          • Add 2 cups water to the Instant Pot. Give it a good stir. CANCEL THE SAUTE MODE NOW.

          COOKING ON MANUAL / PRESSURE COOK MODE

          • Set the FLOATING VALVE to SEALING. Press the MANUAL / PRESSURE COOK MODE and set it to MORE and set the PRESSURE TO HIGH. Set the TIME to 10 minutes.
          • It will take about 7-8 minutes for Instant Pot to kick in Pressure Mode. Then it will actually start cooking. To speed up the process, you can use hot water. 
          • Once the timer beeps, Release the pressure MANUALLY, after 5 minutes. Open the lid carefully and plug out the Instant Pot. Take the Potato Masher and run it through the Instant Pot, mashing the potatoes and other vegetables, till they are of the consistency that you like. 
          • Add Green Peas to the Instant Pot. Close the lid again and let sit for 5 minutes. Open the lid. Check for Salt and Spice level. Add more salt and Pav bhaji masala if required.
          • Pav Bhaji is ready to be served with Butter Roasted Pav and all the Toppings.

          SERVING SUGGESTION

          • Take a plate, scoop some Bhaji and add some butter on top. Place 2 Butter roasted Pav. Squeeze some lemon juice n bhaji. Sprinkle some chopped cilantro leaves + Green Chilies+ chopped onions on top of bhaji. If desired, add some garlic chili chutney powder.

          NOTES

          • If you do not have Pav-Bhaji masala, then use 1 tbsp coriander powder + 1/2 tsp red chili powder + 1tsp Kashmiri lal mirch + 1/2 tsp Turmeric + 2 tsp Fennel powder + 1&1/2 tsp Garam Masala + 1/2 tbsp Dry Mango powder.

          PRESSURE COOK METHOD

          • All of the steps remain the same in Pressure cook method. You have to cook the vegetables and potatoes for 2 whistles in this case. Once the pressure is released, open the lid and mash potatoes and vegetables with potato masher. Your Pav Bhaji in Pressure cooker is ready.

          STOVE TOP METHOD

          • For stove top method, your vegetables need to be parboiled and potatoes need to be boiled as well before making pav bhaji.
          • Most of the Cooking steps remain same in Stove top method. You cook onion tomato the same way as above in a large saute pan. Add parboiled vegetables and potatoes to the pan. Add spices and salt plus water. Cook for 1/2 hour on medium heat while stirring occasionally. Once done, mash with potato masher. That's it. Your Stove Top Pav Bhaji is ready.