Instant Pot Pav Bhaji
User Reviews
5
Instant Pot Pav Bhaji
Description
Instant Pot Pav Bhaji combines several vegetables such as potatoes, cauliflower, green peas, carrots, capsicum, and onions into a richly spiced mash cooked quickly in an Instant Pot. Butter and cumin seeds form the flavor base, along with ginger-garlic paste and green chilies for a mild heat. Turmeric and Kashmiri red chili powder add depth and color, while the signature pav bhaji masala seasoning brings a complex blend of spices. Cooking under pressure softens the vegetables efficiently, allowing them to mash together smoothly.
The resulting bhaji is creamy and slightly chunky, with the butter contributing a glossy richness. It is typically served with soft pav bread rolls toasted with butter, which helps soak up the vibrant vegetable sauce. The dish is garnished with chopped coriander, finely chopped onions mixed with coriander, and lemon wedges to add brightness and contrast to the rich bhaji.
This preparation suits those seeking a warming vegetable dish with a balance of spice and comfort, and it showcases the flexibility of instant pot cooking for a traditional Indian street food dish. The recipe allows for vegetable variations within reason to maintain the right texture and flavor blend.
When making the bhaji, stirring frequently while simmering helps prevent sticking to the pot. Adding pav bhaji masala to taste permits adjustment of seasoning intensity. Vegetables should be finely chopped to ensure even cooking. The dish is best enjoyed immediately alongside buttered toasted pav for the classic experience.
Ingredients
Veggies
- 2 cups potato chopped, 250 grams
- ½ cup onion finely chopped, 50 to 60 grams
- 2 cups tomato chopped, 300 grams
- ¾ to 1 cup cauliflower chopped, 100 grams, florets
- ¾ cup carrot chopped, 100 grams
- ⅓ cup capsicum - chopped (green bell pepper)
- ½ cup green peas - fresh or frozen
- ¼ cup green beans chopped, optional, French beans
Other ingredients
- 2 to 3 tablespoons butter - salted or unsalted
- ½ teaspoon cumin seeds
- 2 teaspoons ginger garlic paste or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle
- 1 to 2 green chilies - chopped or 1 to 2 serrano peppers
- ½ teaspoon turmeric powder
- 1 to 1.5 teaspoons kashmiri red chilli powder or ½ to 1 teaspoon cayenne pepper or paprika
- 1.25 cups water
- salt as per taste
- 2 tablespoons pav bhaji masala
- 1 to 2 tablespoons butter - to be added later
- 2 tablespoons Coriander leaves - chopped, (cilantro)
Accompaniments
- 2 to 3 tablespoons Coriander leaves - chopped (cilantro), for garnish
- ½ cup onion - finely chopped + 2 tablespoons chopped coriander leaves - mixed well
- 1 lemon - chopped in wedges
- butter - as required while topping bhaji
- 10 to 12 pav bread (dinner rolls)
- butter - as required for toasting pav
Instructions
Preparation
- Firstly rinse and chop all the veggies and keep them ready. You can add your choice of vegetables.
Sautéing
- Turn on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the inner pot of the Instant Pot.
- When the butter melts, add cumin seeds and let them splutter and change color.
- Then add finely chopped onions and sauté onions until they soften.
- Next add the ginger-garlic paste and green chillies.
- Stir and sauté for a few seconds till the raw aroma of ginger-garlic dissipates.
- Next add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.
- Add the chopped veggies and green peas.
- Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it.
- Also, add salt as per taste. Mix everything very well.
- Add water and stir to combine.
Pressure cooking
- Press the cancel button. Then press the pressure cooker/manual button and set time to 7 minutes on high pressure.
- When the beep sound is heard and the pressure cooking is complete, carefully do a quick pressure release (qpr).
- When all the pressure is released, open the lid.
Making Instant Pot Pav Bhaji
- Using a napkin or oven mittens, remove the steel inner pot from the instant pot. Place it on your kitchen counter.
- With a potato masher, begin to mash the cooked vegetables. Mash very well.You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
- Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
- Place the inner pot back again in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
- Simmer the bhaji for a few minutes, until the consistency thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
- Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Cancel and keep the IP on warm mode. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required.
Toasting pav
- For the pav, heat a tawa (griddle) or a flat skillet and melt some butter on it. Spread the melted butter on the tawa or skillet.
- On a low-medium heat, place halved pav on it. Let the pav soak the butter and become warm. If you want you can even lightly toast the pav.
- Serve the bhaji garnished with coriander leaves and topped with butter.
- Also accompany finely chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav with the bhaji.
Notes
- Chop vegetables into small, even pieces for quicker cooking in the Instant Pot.
- Adjust the amount of pav bhaji masala according to personal taste preferences.
- If pav bhaji masala is unavailable, substitute with 2 teaspoons garam masala and 1 teaspoon dry mango powder.
- Do not exceed specified amounts of cauliflower and carrot to preserve dish texture.
- Frequently stir the mashed bhaji during simmering to prevent burning or sticking.
- Deglaze the pot thoroughly when adding vegetables to incorporate all browned bits and enhance flavor.
- Nutrition information corresponds to one serving with two pav bread rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 1087mg | 45% |
| Potassium | 700mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 4468IU | 89% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 53mg | 59% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 18µg | |
| Calcium | 199mg | 20% |
| Vitamin B9 (Folate) | 102µg | |
| Iron | 6mg | 33% |
| Magnesium | 65mg | 16% |
| Phosphorus | 165mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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