This homemade Instant Pot Pav Bhaji recipe is a classic Indian popular street food that is flavorful and filling. With cooked veggies and savory spices, it can double up as a snack or as a one-pot recipe for a busy weeknight. I agree to be sent email.
It is also easy to customize the dish with your favorite veggies.
Why this recipe works
This is a classic recipe made easy by the Instant pot. You can saute and pressure cook in the same pot within 30 minutes. It’s a great breakfast option paired with soft Indian bread (Pav) or bread rolls. It has a full serving of vegetables packed with savory spices. If you like to add more vegetables to your breakfast, this recipe lets you do that. This Pav bhaji is just mildly spicy and topped with vegan butter. Served with Pav bread, it makes a complete, balanced meal. Since my childhood days, I have always enjoyed the pav bhaji recipe. Because it’s one dish, you can enjoy it any time of the day.
Ingredients note
Pav bhaji masala: Look for the best quality to make this bhaji masala. Sealed packs that are not more than 2 months old are best to start with.Vegetables: Go with variety. I used potatoes, cauliflower, carrots, and green peas. Other options are green bell pepper and chopped green beans.Ginger and garlic: I used freshly grated ginger and minced garlic powder. If you do not have fresh ginger and garlic, it is ok to use a ginger-garlic paste.Tomato paste: Tomato paste makes pav bhaji more flavorful. You can also use fresh tomatoes.Vegan butter: I used homemade vegan butter. You can use any plant-based butter or ghee.Pav bread: You can find this in Indian grocery stores. If you cannot find it, use any other type of bread, like burger buns.
Instructions
Start by heating the Instant Pot on saute mode. Add vegan butter. It is popularly known as Mumbai pav bhaji. It’s a thick gravy made with various vegetables mixed with spices and served with a buttery bread called pav. The dish is usually served with a dollop of butter on top and sliced or chopped onions and a lemon wedge by the side. As the butter melts, add chopped onions, ginger, and garlic. Sauté until the onions turn translucent. Add tomato paste and water and mix well. Add pav bhaji masala and salt to taste. Mix well. Add all the vegetables one by one and 1 ½ cups of water. Stir well. Close the Instant Pot lid and pressure cook on high pressure for 3 minutes. Let the pressure release naturally before opening the lid. Use a potato masher to mash the vegetables. The pav bhaji should have a thick consistency. Add chopped cilantro, mix well, and serve with pav bread. You can also garnish with vegan butter, onion, and lemon wedges. Instant Pot Pav Bhaji is ready! Serve it hot paired with warm toasted pav bread!
Toast the pav or dinner rolls
Toast the pav for a few minutes on a tava or griddle over medium heat with vegan butter until golden brown. Serve with the bhaji. Alternatively, toast the soft dinner rolls in a toaster oven until golden brown. Slice them open and serve with bhaji.
Storage
Pav bhaji stays fresh in the fridge for up to 48 hours. Reheat it in a pan on the stovetop or microwave it before serving. Creamy: For a creamier bhaji, add coconut milk or cashew cream. Vegan and gluten-free: This Instant Pot Pav Bhaji recipe is already vegan. Use gluten-free dinner rolls or skip the bread altogether to make it gluten-free. No onion and garlic: Skip the onion and garlic to make it no onion and bhaji. You can also add green onions instead. You can also freeze pav bhaji for up to one month. Thaw overnight in the fridge and reheat before serving.
Expert tips
The best vegetables for pav bhaji are potatoes, cauliflower, and peas. You can add other vegetables like carrots, sweet potatoes, beets, bell peppers, etc.Do not skip the mash step. This is what gives the bhaji its thick and creamy consistency.You could use an immersion blender to mash the vegetables to get a creamy texture.To get the authentic taste, be sure not to replace pav bhaji masala powder with any other kind, like garam masala.If the dish turns out too spicy, mix in a teaspoon of lemon juice and a tablespoonful of coconut milk to temper it down.You can also make this on the stovetop, but it will take longer since you’ll have to cook the veggies separately.
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