If you love bold Indian street food flavors, this Instant Pot Pav Bhaji recipe is a must-make. Pav Bhaji is a classic Mumbai street food made with a buttery, spiced mixed vegetable mash served with toasted soft bread rolls called pav. This easy Pav Bhaji in Instant Pot version gives you all the comforting, rich flavors of the original while making the cooking process much simpler. Everything comes together in one pot, which means less mess, less hands-on time, and a delicious weeknight dinner packed with vegetables.
This recipe is one of my favorite ways to turn everyday vegetables into a cozy and satisfying meal. Potatoes, cauliflower, peas, tomatoes, onions, and bell peppers cook until soft and flavorful, then get mashed together with butter, tomato paste, and pav bhaji masala. The result is a thick, comforting bhaji (vegetable stew) that tastes wonderful with warm buttery pav, chopped onions, cilantro, and lemon wedges.
Undoubtedly, I have special affinity for Mumbai Street Food.. I love it, I crave it and I get nostalgic eating it. Whether it is Ragda Patties, Misal Paav, Kutchi Dabeli or Veg Manchurian, there are drool worthy spicy - sweet memory attached to it.
Pav Bhaji makes a wholesome and hearty meal full of vegetables. Use leftovers to make Tawa Pulao and for a unique Indian Mexican fusion food, make Pav Bhaji Quesadillas.
What is Pav Bhaji
Pav Bhaji is one of the most popular Mumbai street food dishes. The word pav refers to soft bread rolls, and bhaji is the spicy mashed vegetable curry served alongside it. It is typically made with mixed vegetables, onions, tomatoes, butter, and a special spice blend called pav bhaji masala.
The bhaji is rich, flavorful, and slightly tangy with a smooth mashed texture. It is traditionally served with toasted buttery pav, chopped onions, fresh cilantro, and lemon wedges. It is a fun and comforting meal that works equally well for a casual weeknight dinner or a relaxed weekend lunch.
Why You’ll Love This Recipe
- Easy one-pot dinner made in the Instant Pot
- Packed with vegetables and warm spices
- Comforting, hearty, and family-friendly
- A simple homemade version of Mumbai-style pav bhaji
- Great for meal prep because leftovers reheat well
- Easy to make vegan with a simple butter swap
Paav Bhaji Ingredients
Pav – The soft dinner rolls are crisped on tawa (flat griddle) laced with butter. You can get specialty pav bhaji buns or laddi pav in Indian grocery stores. You can also use sliced bread, dinner rolls or hamburger buns.
Bhaji – The vegetable stew is made using cooked and mashed potatoes, cauliflower, green peas, carrots, bell pepper (or capsicum). You can also use beet root for red color. The mashed vegetables are cooked in onion tomato spice masala.
Aromatics and Spices - Generous use of ginger and garlic and red chili powder adds perfect zest and bold spicy flavors. I prefer to use store brought Pav bhaji masala. EVEREST brand is my favorite (non sponsored) This spice blend is essential for authentic pav bhaji flavor. It adds warmth, tang, and depth that makes the bhaji taste like the Mumbai street food favorite.
How To Make Instant Pot Pav Bhaji
Step 1: Sauté the aromatics
Turn the Instant Pot to Sauté mode and melt the butter. Add the chopped onion, ginger, garlic, and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and the mixture smells fragrant. Stir in the tomato paste, pav bhaji masala, red chili powder. Cook for another 2-3 minutes so the spices bloom.
Step 2: Add the vegetables
Add the cauliflower, potatoes, green peas, salt, and water. Stir everything well and make sure nothing is sticking to the bottom of the pot.
Step 3: Pressure cook
Close the lid and set the Instant Pot to High Pressure for 6 minutes. Once the cooking cycle is done, do a quick release.
Step 4: Mash the vegetables
Open the lid and use a potato masher to mash the vegetables directly in the pot until the bhaji reaches your preferred texture. You can make it mostly smooth or leave a little texture if you like.
Step 5: Adjust the spices and finish the bhaji
Turn the Instant Pot back to Sauté mode. Taste and adjust the spices and salt, and let the bhaji simmer for about 5 minutes, stirring occasionally, until it is thick, smooth, and flavorful.
Step 6: Toast the pav
While the bhaji simmers, heat a skillet or griddle over medium heat. Spread a little butter on the pav and toast them until golden and lightly crisp on the edges.
Step 7: Garnish and serve
Serve the hot bhaji topped with chopped onions, cilantro, and a squeeze of lemon juice. Add an extra pat of butter if you like and serve with warm toasted pav on the side.
What To Serve With Pav Bhaji
Pav bhaji is traditionally served with simple toppings and sides that make it even more delicious. Serve it with:
- Butter-toasted pav
- Finely chopped onions
- Fresh cilantro
- Lemon wedges
- Extra butter on top, if desired
You can also add a simple cucumber salad on the side for a fresh contrast.
Tips for the Best Pav Bhaji
- Spend 3-5 minutes of sautéing the onion-tomato masala with all the spices. Sauté it till you sense the wafting aroma. This step ensures intense flavors.
- If you sauté the masala well, then cooking the rest of the veggies doesn't alter the taste much. Pre boiling isn't necessary.
- To save time and for convenience, I often use frozen cauliflower, peas and chopped bell peppers. Since everything is mashed anyways, you can't tell the difference. I prefer to save efforts and time.
- To make pav bhaji recipe vegan, use vegan butter or quality oil.
- It's very easy to sneak in some veggies into the pav bhaji. Especially for those picky eaters.
Storage and Reheating
Store leftover bhaji in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months.
To reheat, warm it on the stovetop or in the microwave with a splash of water if needed. Toast the pav fresh before serving.
Can I make Pav Bhaji ahead of time?
Yes. Pav Bhaji tastes even better after the flavors have had time to blend. Make the bhaji ahead, refrigerate it for up to 4 days, and reheat with a splash of water before serving. Toast the pav fresh just before serving for the best texture.
Can I freeze Pav Bhaji?
Yes. Let the bhaji cool completely, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave before serving.
What vegetables go in Pav Bhaji?
Traditional Pav Bhaji usually includes potatoes, cauliflower, green peas, tomatoes, onions, and bell peppers. Some variations also include carrots or beets for added sweetness and color.
Instant Pot Indian Recipes
Sharing some delicious easy to make Instant Pot Indian Curry Recipes
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📖 Recipe
Instant Pot Pav Bhaji - Mumbai Street Food
Equipment
Ingredients
To Make Bhaji
- 1 Tablespoon Butter I use plant based or use cooking oil
- 1 Tablespoon grated ginger and garlic
- 1½ Tablespoon pav bhaji masala add more for taste
- 1 teaspoon red chili powder adjust per taste
- 1 red onion finely chopped
- 2 cups finely chopped tomatoes ¼ cup tomato paste
- 2 cups diced potatoes 3 big Or 5-6 medium size
- 2 cup cauliflower florets
- 1 cup green bell pepper
- ½ cup cut carrots
- ½ cup green peas
- 1 teaspoon sea salt adjust per taste
For Serving :
- 1-2 Tablespoon butter or oil
- 12 count Paav use Dinner rolls or hamburger buns if you don’t get Indian style laddi paav
For Garnish :
- 1 lemon or lime cut into quarters
- butter
- 1 red onion finely chopped
- cilantro leaves finely chopped
Instructions
How to Make Instant Pot Pav Bhaji
- Turn InstantPot on SAUTE mode. Add butter and let it melt. (if you use oil and let it warm up)
- Add onions, garlic and ginger. Sprinkle some salt. Sauté well and cook until onions are slightly brown. Add red chili powder, and pav bhaji masala and sauté till fragrant.
- Add tomatoes, and cook until mushy. (about 3 minutes) Add 1½ cup water. And DEGLAZE the pot by scraping the bottom with spatula. Add in all the veggies. Add salt to taste. Stir well. Cancel Sauté mode.
- Press MANUAL or PRESSURE COOK mode and select 6 mins high. Once it's done cooking, unplug the InstantPot. Do a natural pressure release NPR. Once the silver pin drops, open the lid.
- Once the steam clears, using a masher , mash the vegetables well. It should be soft and smooth paste like consistency.
- If you notice it too watery, press the SAUTE mode again and let it cook for 3-4 more minutes. Bhaji will absorb water and thicken some as it cools down.
For serving
- On a tawa or griddle, melt some butter. Put the paav buns on the sizzling tawa and let them grill for couple minutes on both sides. Carefully remove them from pan.
- Serve the prepared bhaji with chopped onions, cilantro and lemon wedges. You can add a dollop of butter on top and let it melt some. Serve the buttered paav on the side.
How to Make Mumbai Style Pav bhaji on Stovetop
- Steam cook all the vegetables and mash them.
- Heat butter or oil in a large pan or tawa and sauté onions, ginger, garlic, and bell peppers until soft and fragrant. Add chopped tomatoes, cooked mixed vegetables, salt, and pav bhaji masala, then cook until everything is very soft. Mash well with a potato masher, simmer to thicken, and finish with butter before serving hot with toasted pav.
Notes
Nutrition
This recipe was originally published on ProfusionCurry Website on April 16, 2020.
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Vishal
A perfect meal for Sunday. Thank you for sharing