This pressure cooker version of the classic dish saves a lot of time. But it still has the same traditional and delicious flavors. Try this easy pav bhaji recipe and I am sure you will love it as much as we do.
About the recipe
I love street food and try those recipes at home for my family quite frequently. Pav bhaji is probably one of the most popular Indian street foods sold in carts in Mumbai. It is now quite popular internationally because of its scrumptious taste. I think of it as a vegetarian Indian version of western sloppy joes. ‘Pav’ is the bread or bun that is served with the vegetable curry, or ‘bhaji’. The key for getting all the flavors right is to make sure to taste the seasonings as you cook. Traditionally, this is a time consuming dish to make. But the Instant pot makes it fast and easy because everything is cooked in one pot. The best part is, pressure cooking preserves the flavors and tastes just as good as the original if not better. My version of this Mumbai street style Pav bhaji comes from a video I watched years ago. This is a minimalist recipe with just potatoes, peppers, cauliflower, tomatoes and green peas. You can, of course, add more veggies if you want. But I keep it simple. Toasting the pav or buns in a spicy butter mixture adds a nice flavor to them. Serve the spicy, buttery bhaji with toasted buns, raw onions and lime wedges. Enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here is the pav bhaji recipe ingredients list:
Vegetables - I usually use the below but feel free to use other veggies like carrot, beets, cabbage etc. Potatoes - any variety like russet, yukon gold or red would work. Cauliflower - you can use either fresh or frozen florets. Frozen cauliflower rice is a great alternate. Bell peppers - any color would. Green peas - I almost always use frozen peas. Ginger and garlic.
Tomatoes - I use either fresh tomatoes or canned tomato puree. Butter - I like using unsalted butter because I can control the salt in the dish. But you can also use salted butter if that is all you have. Pav bhaji masala - is a must in my opinion. But if you don’t have any then use a combination of garam masala and chaat masala. Red chili powder - I recommend using Kashmiri red chili powder for its vibrant color. But you can also any chili powder you have on hand. Turmeric and salt. Lemon juice
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this tasty Instant Pot Pav Bhaji recipe:
Make Bhaji
Select Sauté on Instant Pot and melt 2 tablespoons butter. Add the bell pepper and cook for 3~4 minutes, stirring occasionally, and cook until tender. Stir in ginger+garlic paste and cook for 1 minute. Add the chopped potatoes, cauliflower, green peas, tomato puree and mix well. Stir in turmeric, red chili powder and salt. Add ½ cup water and stir to combine, making sure to scrape the bottom to loosen any browned bits. Place the lid on, lock it, and close the steam valve. Set the timer for 5 minutes on high pressure. When the timer sounds, natural release the steam for 10 minutes; quick release the reminder. Open the instant pot, mash the veggies with a potato masher into a coarse paste. Stir in 1 tablespoon butter, pav bhaji masala and give a good mix. If the mixture looks too thick, add ½ cup more water. Select ‘Sauté’ and cook for a few minutes for all the flavors to combine. Taste the bhaji and adjust the seasoning. Add more chili powder, pav bhaji masala or salt as needed. Stir in the remaining 1 tablespoon of butter, lemon juice and cilantro. Mix well and keep the bhaji warm.
Prep the Buns
On a tawa or griddle, melt 1 teaspoon of butter and stir in ⅛ teaspoon pav bhaji masala. Place the buns cut side down and cook until they are lightly toasted. Repeat with the remaining buns. Serve immediately with the bhaji topped with finely chopped onions, cilantro, lemon wedges and a generous blob of butter.
Expert Tips
Feel free to use any variety of potatoes. Russet, yukon gold or red would work. You can use either fresh or frozen cauliflower florets. Frozen cauliflower rice is a great alternate. Green, red, yellow or even orange bell pepper would work in this Bombay style pav bhaji recipe. Use either fresh chopped tomatoes or canned tomato puree. I like using unsalted butter because I can control the salt in the dish. But you can also use salted butter if that is all you have. Pav bhaji masala is a must in my opinion. But if you don’t have any then use 2 teaspoons garam masala and 1 teaspoon chaat masala instead. I recommend using Kashmiri red chili powder for its vibrant color. But you can also any chili powder you have on hand. Instead of making the pav bhaji in instant pot, you can use a pressure cooker. Cook for 2~3 whistles for the veggies to cook. Bhaji can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before serving. Leftover bhaji can be frozen for up to 2 months.
You might also like
Here are few more Indian street food that you might like to try: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
