You can make Pav Bhaji the authentic way by first pressure cooking the veggies and later making the Masala and adding the boiled and mashed veggies. But this way, it is so time-consuming. That’s why I prefer to use Instant Pot to make pav bhaji. The post contains Helpful Tips & Tricks to make Instant Pot Pav Bhaji. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
WHAT IS PAV BHAJI?
Pav Bhaji is made of two words: Pav & Bhaji. Pav is egg-less dinner rolls, which are lightly fried with butter. Bhaji is a medley of vegetables (you can add as many vegetables as possible). Pav & Bhaji are served together, hence the name ‘Pav Bhaji.’ I often serve Bhaji with my Homemade Whole Wheat Dinner Rolls. It is basically a spicy mix of vegetables. This popular street food is originated from the streets of Mumbai. It is made by adding a special Pav Bhaji Masala to the medley of veggies. It is then topped with butter, cilantro, and lemon juice.
PAV BHAJI MASALA
This recipe of Instant Pot Pav Bhaji is made using a blend known as Pav Bhaji Masala. You can make it at home, but I prefer the store brought Masala. I use Everest & MDH Masala. I mix both of them together in a container & use 2 tablespoon of it in my dish. I also use this Masala when making Tomato Rice or Masala Pav. For Instant Homemade Pav Bhaji Masala: If you want to make Homemade Pav Bhaji Masala, you can mix 2 tablespoons garam masala powder, 2 tablespoons Corriander Powder, 1 tablespoon Cumin Powder, and 1 tablespoon Chaat Masala. Mix the spices in a bowl and use them as needed in the recipe.
INGREDIENTS & SUBSTITUTIONS
See the recipe card for quantities.
HOW TO MAKE INSTANT POT PAV BHAJI
For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
SAUTE ONION: Add the onion to the Instant Pot and saute for 2-3 minutes or until they start to change color.
GINGER-GARLIC: Next, add ginger-garlic and saute for 1-2 minutes.TOMATOES: Add tomatoes and cook for 3-5 minutes or until they turn soft & mushy.
ADD VEGGIES: Next step is to add all the veggies to the pot. I add all the veggies in my refrigerator, including carrots, tomatoes, french beans, cauliflower, cabbage, etc. You can add fresh or frozen veggies to the pav bhaji.PAV BHAJI MASALA: Add your favorite Pav Bhaji Masala. You can use a homemade or a store-bought one.
PRESSURE COOK: Then pressure cook for 6-8 minutes. We just want veggies to get soft to make it easier to mash them.
MASH THE VEGGIES: Once pressure is released, open the lid. Using a potato masher, mash all the veggies. Pav Bhaji should be a little chunky.
MAKE ONION MASALA: In another pan, add oil. When oil is hot, add onion and saute until they turn golden. Next, add garlic and saute for 1-2 minutes. Next, add Kashmiri Red Chili Powder, Pav Bhaji Masala, and Kasuri Methi. Saute for 1-2 minutes and keep it aside.
ADD PEAS & BELL PEPPERS: Once the veggies are mashed, add peas, bell peppers, and onion masala. TOAST PAV: Add butter to the pan. Toast pav in butter until a bit crispy. ADJUST & SERVE: Adjust the seasoning and garnish with cilantro. Top the Pav Bhaji with lots of butter and serve.
HOW TO MAKE PAV BHAJI ON A STOVE-TOP PRESSURE COOKER
Add oil to the stove-top pressure cooker. Add onion and saute for 2-3 minutes or until they start to change color. Add tomatoes and cook until they turn soft & mushy. Add water, frozen/fresh veggies, pav bhaji masala, and salt. Close lid and pressure cook for 3 whistles. When pressure is released, open the lid. Using a potato masher, mash all the veggies. Add peas and bell peppers & simmer for 1-2 minutes. Add butter, lemon juice, and cilantro, and serve hot.
PRO TIPS
VARIATIONS
STORAGE
You can use leftover Pav Bhaji with more Dinner Rolls. You can leave it in the refrigerator for 3-5 days. Or you can also store it in a freezer for 1-2 months in an air-tight container. Then, when re-using it, defrost it and heat it until hot.
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