Mumbai Pav Bhaji Instant Pot

Pav Bhaji recipe is a popular dish from Mumbai made up of spiced mashed vegetable curry (bhaji),served piping hot with a soft bread roll (pav) with butter, finely chopped onions, cilantro and a squeeze of lime made in instant pot pressure cooker or stove top.It’s healthy, vegan, gluten-free and so flavorful.

Dont have an Instant Pot ? Dont worry i have shared the recipe for stove top pressure cooker below.

TIPS TO MAKE THE BEST PAV BHAJI

1. Add generous amount of butter while making this dish,this is one of the secret to make delicious pav bhaji.Use Amul Butter to get authentic mumbai pav bhaji flavor.
2. Lot of street vendors use artificial colors to make pav bhaji red.Use Kashmiri Red chilli powder to get that rich red color.Also you can use red bell pepper instead of green bell pepper.Another tip is to use vine red tomatoes for this recipe.
3. Toast the Pav / dinner rolls with butter before serving.

VARIATIONS OF MUMBAI PAV BHAJI

There are lot of variations to make this pav bhaji.

1. Jain Pav Bhaji – No Onion, Garlic or underground vegetables like potatoes are used for making this dish.
2. Cheese Pav Bhaji – A lot of Mozzarella or processed Cheese is added just before serving the Pav Bhaji.
3. Keto Pav Bhaji – Is made with core ingredient cauliflower along with bell pepper, onions, tomatoes, ginger garlic ,butter and pav bhaji masala.Will be sharing the recipe soon.
4. Vegan Pav Bhaji – Use Vegan Butter or Oil to make Vegan Pav Bhaji.

WHICH IS THE BEST PAV BHAJI MASALA?

The flavor of the pav bhaji mainly depends on the this special masala powder called Pav Bhaji Masala.This powder is always available in my pantry and i never had to prepare this masala powder from scratch.There are many brands selling pav bhaji masala but I highly recommend using EVEREST PAV BHAJI MASALA brand and is easily available in the indian grocery stores or amazon.

WHAT CAN YOU DO WITH LEFTOVER PAV BHAJI?

I usually prepare a larger quantity and use the leftovers to make either

Pav Bhaji Dosa

Pav bhaji Paratha

Tawa Pulao

Masala Pav

HOW LONG CAN I STORE PAV BHAJI?

Leftovers can be refrigerated in an airtight container for up to 3 days and up to 3 months in the freezer in the freezer safe containers.Just thaw the bhaji overnight in the refrigerator and serve with the pav or dinner rolls.

HOW TO MAKE PAV BHAJI IN INSTANT POT STEP BY STEP

Press SAUTE mode on Instant Pot. Heat 2 tablespoon of butter.Add in the ginger-garlic paste ,onions and chopped capsicum/bell pepper .Saute until onions turn light brown.

Next add in the finely chopped tomatoes.Mix well and cook for 1-2 minutes till the tomatoes are soft.

Add potatoes, carrots, cauliflower ,green peas ,salt and water.Mix well.

Close the lid on the pot, and turn pressure valve from to SEALING position.

Set the pot to “MANUAL/PRESSURE COOK” (High Pressure) and set timer to 6 minutes.Once the pot beeps ,wait for NATURAL PRESSURE RELEASE(NPR).

Open and mash the Bhaji with potato masher or use immersion blender and coarsely grind the ingredients.

Turn on the SAUTE again and add the red chilli powder ,pav bhaji masala ,kasuri methi (dried fenugreek leaves) ,lemon juice ,salt and butter(optional but recommended).Let the bhaji boil for a 2 minutes.

Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving).Garnish Pressure cooker Pav bhaji with butter ,chopped onions and cilantro.

STOVE TOP PRESSURE COOKER METHOD:

1. Heat the butter in a stove top pressure cooker.Add in the ginger-garlic paste ,onions and chopped capsicum/bell pepper.Saute until onions turn light brown.
2. Next add in the finely chopped tomatoes.Mix well and cook for 1-2 minutes till the tomatoes are soft.
3. Add potatoes, carrots, cauliflower ,green peas ,salt and water.Mix well.
4. Cover the cooker with lid and cook for two whistles or about 12-15 minutes on medium heat.
5. Once the pressure has release naturally ,open and mash the Bhaji with potato masher or use immersion blender and coarsely grind the ingredients.
6. Again turn on the heat and add the red chilli powder ,pav bhaji masala ,kasuri methi (dried fenugreek leaves) ,lemon juice ,salt and butter(optional but recommended).Let the bhaji boil for a 2 minutes.
7. Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving).Garnish stove top pav bhaji with butter ,chopped onions and cilantro.

CHECKOUT OTHER CURRY RECIPES

Lauki(Bottle gourd) Sabji

Black Eye Pea Curry(Lobia curry)

Zucchini Stir Fry

Lauki Chana Dal

Instant Pot Rajma Masala

INSTANT POT MUMBAI PAV BHAJI RECIPE CARD

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Instant Pot Mumbai Pav Bhaji

Pav Bhaji is a popular dish from Mumbai made up of spiced mashed vegetable curry (bhaji),served piping hot with a soft bread roll (pav) with a butter,finely chopped onions, cilantro and a squeeze of lime

5 from 1 vote

Print Pin Rate

Course: Breakfast, Main Course

Cuisine: Indian, maharastrian

Keyword: curry, instantpot, pavbhaji, pressure cooker recipe, under 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 267kcal

Author: bhavana

Ingredients

Measurements Used – 1 cup = 250 ml

• 2+2 tablespoon butter or Oil
• 1 tablespoon ginger garlic paste
• 1 medium onion ,finely chopped
• 1 medium green OR red bell pepper chopped
• 4 medium tomatoes ,finely chopped (about 2 cups)
• 4 medium potatoes peeled and chopped (about 2 cups)
• 1 medium carrot ,diced
• 8 cauliflower florets (about 1 cup)
• 1/2 cup green peas , I used frozen peas
• 1/2 cup water
• 2 tablespoon Pav Bhaji Masala ,available in Indian grocery store
• 1 tablespoon kashmiri chilli powder
• 1 tablespoon kasuri methi/dried fenugreek leaves (Optional)
• salt to taste
• 1 tablespoon Lemon juice

For Pav:

• 12 Pav or Dinner rolls
• 1/4 cup Butter

For Garnish

• 1/4 cup Onion chopped
• 2-3 tablespoon Cilantro/Coriander leaves to garnish

Instructions

INSTANT POT METHOD:

• Press SAUTE mode on Instant Pot. Heat 2 tablespoon of butter.Add in the ginger-garlic paste ,onions and chopped capsicum/bell pepper .Saute until onions turn light brown.
• Next add in the finely chopped tomatoes.Mix well and cook for 1-2 minutes till the tomatoes are soft.
• Add potatoes, carrots, cauliflower ,green peas ,salt and water.Mix well.
• Close the lid on the pot, and turn pressure valve from to SEALING position.Press CANCEL button on Instant Pot.
• Set the pot to “MANUAL/PRESSURE COOK” (High Pressure) and set timer to 6 minutes.Once the pot beeps ,wait for NATURAL PRESSURE RELEASE(NPR).
• Open and mash the Bhaji with potato masher or use immersion blender and coarsely grind the ingredients.
• Turn on the SAUTE again and add the red chilli powder ,pav bhaji masala ,kasuri methi (dried fenugreek leaves) ,lemon juice ,salt and butter(optional but recommended).Let the bhaji boil for a 2 minutes.
• Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving).Garnish with butter ,chopped onions and cilantro.

STOVE TOP PRESSURE COOKER METHOD:

• Heat the butter in a stove top pressure cooker.Add in the ginger-garlic paste ,onions and chopped capsicum/bell pepper.Saute until onions turn light brown.
• Next add in the finely chopped tomatoes.Mix well and cook for 1-2 minutes till the tomatoes are soft.
• Add potatoes, carrots, cauliflower ,green peas ,salt and water.Mix well.
• Cover the cooker with lid and cook for two whistles or about 12-15 minutes on medium heat.
• Once the pressure has release naturally ,open and mash the Bhaji with potato masher or use immersion blender and coarsely grind the ingredients.
• Again turn on the heat and add the red chilli powder ,pav bhaji masala ,kasuri methi (dried fenugreek leaves) ,lemon juice ,salt and butter(optional but recommended).Let the bhaji boil for a 2 minutes.
• Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving).Garnish with butter ,chopped onions and cilantro.

Notes

TIPS TO MAKE THE BEST PAV BHAJI

1. Add generous amount of butter while making this dish,this is one of the secret to make delicious pav bhaji.Use Amul Butter to get authentic mumbai pav bhaji flavor.
2. Lot of street vendors use artificial colors to make pav bhaji red.Use Kashmiri Red chilli powder to get that rich red color.Also you can use red bell pepper instead of green bell pepper.Another tip is to use vine red tomatoes for this recipe.
3. Toast the Pav / dinner rolls with butter before serving.

VARIATIONS OF MUMBAI PAV BHAJI

There are lot of variations to make this pav bhaji.

1. Jain Pav Bhaji – No Onion, Garlic or underground vegetables like potatoes are used for making this dish.
2. Cheese Pav Bhaji – A lot of Mozzarella or processed Cheese is added just before serving the Pav Bhaji.
3. Keto Pav Bhaji – Is made with core ingredient cauliflower along with bell pepper, onions, tomatoes, ginger garlic ,butter and pav bhaji masala.Will be sharing the recipe soon.
4. Vegan Pav Bhaji – Use Vegan Butter or Oil to make Vegan Pav Bhaji.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts

Instant Pot Mumbai Pav Bhaji

Amount Per Serving

Calories 267 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Sodium 554mg24%

Potassium 782mg22%

Carbohydrates 57g19%

Fiber 6g25%

Sugar 7g8%

Protein 8g16%

Vitamin A 1127IU23%

Vitamin C 72mg87%

Calcium 361mg36%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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