Servings
Font
Back
0 from 54 votes

Instant Pot Pav Bhaji

A quick and easy recipe of Instant Pot Pav Bhaji that is just as tasty and satisfying like the classic one. All you got to do is to dunk in the bhaji ingredients in the inner pot of the IP and cook it. Once done, serve with some lovely toasted pavs or dinner rolls and relish a hearty and fulfilling meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5
Calories: 431 kcal
Course: Snacks
Cuisine: Indian

Ingredients

Veggies
  • 2 cups potatoes - chopped, 250 grams
  • ½ cup onions - finely chopped, 50 to 60 grams
  • 2 cups tomatoes - chopped, 300 grams
  • ¾ to 1 cup cauliflower florets - chopped, 100 grams
  • ¾ cup carrots - chopped, 100 grams
  • ⅓ cup capsicum - chopped (green bell pepper)
  • ½ cup green peas - fresh or frozen
  • ¼ cup french beans - chopped, optional
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 (dinner rolls)
  • butter - as required for toasting pav

Instructions

Preparation
    Cup of Yum
  1. Firstly rinse and chop all the veggies and keep them ready. You can add your choice of vegetables.
Sautéing
  1. Turn on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the inner pot of the Instant Pot.
  2. When the butter melts, add cumin seeds and let them splutter and change color.
  3. Then add finely chopped onions and sauté onions until they soften.
  4. Next add the ginger-garlic paste and green chillies.
  5.  Stir and sauté for a few seconds till the raw aroma of ginger-garlic dissipates.
  6. Next add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.
  7. Add the chopped veggies and green peas.
  8. 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.
  9.  Also, add salt as per taste. Mix everything very well.
  10. Add water and stir to combine.
Pressure cooking
  1. Press the cancel button. Then press the pressure cooker/manual button and set time to 7 minutes on high pressure.
  2. When the beep sound is heard and the pressure cooking is complete, carefully do a quick pressure release (qpr).
  3. When all the pressure is released, open the lid. 
Making Instant Pot Pav Bhaji
  1. Using a napkin or oven mittens, remove the steel inner pot from the instant pot. Place it on your kitchen counter.
  2. 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.
  3. Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. Serve the bhaji garnished with coriander leaves and topped with butter. 
  4. Also accompany finely chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav with the bhaji.

Notes

  • that the approximate nutrition info is for 1 serving of bhaji with 2 pav (dinner rolls).
  • Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.
  • You can add less or more pav bhaji masala as per your taste preferences.
  • If you do not have pav bhaji masala then add 2 teaspoon garam masala powder and 1 teaspoon dry mango powder.
  • Add your choice of vegetables. 
  • You can increase the amount of any veggie except for cauliflower and carrot. Do not add more cauliflower and carrot than what is mentioned in the recipe. Less quantities can be added. 
  • When simmering the mashed bhaji, stir often so that the bhaji does not stick at the bottom of the inner pot. 
  • While sautéing onions and tomatoes, you can increase the sauté mode to normal if you want.
  • Deglaze while mixing vegetables with the sautéed onions and tomatoes, so that any ingredient stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing.
  • Note that the approximate nutrition info is for 1 serving of bhaji with 2 pav (dinner rolls).

Nutrition Information

Calories 431kcal (22%) Carbohydrates 60g (20%) Protein 12g (24%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 30mg (10%) Sodium 1087mg (45%) Potassium 700mg (20%) 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 Vitamin E 1mg Vitamin K 18µg Calcium 199mg (20%) Vitamin B9 (Folate) 102µg Iron 6mg (33%) Magnesium 65mg Phosphorus 165mg Zinc 1mg

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 431

% 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.