Looking for a recipe of pav bhaji that can be done in an Instant Pot or an electric pressure cooker? Well, here’s just that for you. In this post, I have shared a quick and easy recipe of Instant Pot Pav Bhaji that is just as tasty and satisfying like the classic one. All you gotto 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 pav a.k.a dinner rolls and relish a hearty and fulfilling meal.
Why This Instant Pot Pav Bhaji Works
In the realm of quick and flavorful Indian cuisine, the Instant Pot Pav Bhaji shines as a star, blending the convenience of modern cooking with the rich flavors of traditional street food.
Imagine the Instant Pot (IP), a modern marvel of culinary technology, humming with anticipation as it transforms a medley of vegetables into a luscious, fragrant and delicious bhaji.
Carrots, potatoes, cauliflower, capsicum, green peas, and French beans dance together in a symphony of colors, their natural flavors intensifying under pressure.
There are some times when I prepare pav bhaji in an Instant Pot. So, I thought I will share this method too. It is easy and does save time. Plus, the bhaji also tastes good.
So, when in a hurry or when you have unexpected guests, you can consider making this Instant Pot Pav Bhaji.
The recipe is similar to the way I prepare the bhaji in a pan or on a tawa (griddle). If you plan to make the recipe in a pan or wok (kadai), then you can check other variations like the good ol’ street-style Pav Bhaji, Khada Pav Bhaji and Paneer Pav Bhaji.
In the Instant Pot, the cooking method is different. Unlike the street-side stalls where this dish is made on a very large tawa or griddle, everything is cooked together in the Instant Pot. Hence, this one-pot cooking method does save time and makes things easier.
Garnished with fresh coriander, a squeeze of lemon, and a sprinkling of finely chopped onions, this Instant Pot Pav Bhaji is also an experience.
With each bite, you’re transported to the bustling streets of Mumbai, where the aroma of pav bhaji wafts through the air, tantalizing taste buds and bringing joy to every palate.
Step-by-Step Guide
How to make Instant Pot Pav Bhaji
Prep Veggies
1. Firstly, chop all the vegetables and keep them ready. You can add your choice of veggies that are traditionally included to make the bhaji.
I have used a mix of potatoes, cauliflower, carrots, French beans, green peas and capsicum.
Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.
Sauté Spices & Aromatics
2. Turn on the Instant Pot. Press the sauté button on less mode.
3. Add 2 to 3 tablespoons butter in the IP inner pot.
4. When the butter melts, add ½ teaspoon cumin seeds and let them splutter and change color.
5. Then, add ½ cup finely chopped onions.
6. Sauté onions until they soften and turn translucent.
If you prefer, while sautéing the onions, ginger-garlic paste and tomatoes, you can increase the sauté mode to normal. But make sure to stir often as the pan becomes very hot.
7. Next, add 2 teaspoons ginger-garlic paste and 1 or 2 chopped green chilies.
8. Stir and sauté for a few seconds or until the raw aroma of ginger-garlic fades away or dissipates.
Pressure Cook Vegetables
9. Next, add 2 cups of chopped tomatoes and ⅓ cup chopped capsicum (green bell pepper). Sauté for 1 to 2 minutes.
10. Add the chopped vegetables including ½ cup green peas.
11. Add ½ teaspoon turmeric powder and 1 to 1½ teaspoons Kashmiri red chili powder.
If using any other red chili powder or cayenne pepper, then you can add less of it.
12. Mix everything very well. Deglaze while mixing so that any ingredient stuck at the bottom of the inner pot is removed. The moisture from the vegetables helps in deglazing.
13. Add 2 cups of water. Stir again. Deglaze, if required.
14. Press the cancel button. Now, press the pressure cooker/manual button and set time to 7 minutes on high pressure.
15. 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.
Make Instant Pot Pav Bhaji
16. Using a napkin or oven mittens, remove the steel inner pot from the IP. Place it on the kitchen counter.
With a potato masher, begin to mash the cooked vegetables very well. You can even use an immersion blender and puree the vegetables to a semi-fine puree.
17. Now, add 2 tablespoons Pav Bhaji Masala and 1 to 2 tablespoons butter. You can skip the butter, if you want. Mix very well.
18. Place the inner pot containing the bhaji back 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.
19. Simmer the bhaji for a few minutes or till it thickens a bit. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
20. Simmer till you get the desired consistency.
21. Sprinkle 2 tablespoons chopped coriander leaves and mix very well.
Check the taste and add salt, butter, Kashmiri red chili powder or pav bhaji masala, if required. Cancel and keep the IP mode on warm.
Toast Pav
22. Heat a tawa or griddle and melt some butter on it.
23. Place sliced halved Pavs (Dinner Rolls) on it.
24. Let the pav soak the butter and become warm. If you want, you can even lightly toast the pav.
25. For serving, pour the bhaji in a serving bowl or a serving plate. Garnish it with some chopped coriander leaves and top with some butter.
Also, accompany chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav with the bhaji.
Expert Tips
- Addition of veggies: You can add your choice of vegetables in the bhaji. Keep in mind that the taste and flavor of the bhaji will alter with the kind of the vegetables used. Eg carrots will add some sweetness.
- Quantity of cauliflower and carrot: You could opt to increase the quantity of any vegetable except for cauliflower and carrot. Ensure not to add more cauliflower and carrot than what is mentioned in this recipe. But remember that less quantities of these two vegetables can be added.
- Use of Pav Bhaji Masala: Pav Bhaji Masala is an essential spice blend. In case you do not have it, then add 2 teaspoons garam masala powder and 1 teaspoon dried mango powder (amchur powder).
- Variety of red chili powder: Kashmiri red chili powder gives a nice color. So, consider adding it. If using any other red chili powder or cayenne pepper, then add less amounts.
- Use of fats: Oil can be used instead of butter. Less or more butter can be added as per your requirements.
- Consistency: The bhaji usually has a medium-thick consistency. But you can add less or more water to get a slightly thicker consistency or a medium consistency.
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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Prevent your screen from going dark while making the recipe
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.
- 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 Facts
Instant Pot Pav Bhaji
Amount Per Serving
Calories 431 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 1087mg47%
Potassium 700mg20%
Carbohydrates 60g20%
Fiber 9g38%
Sugar 7g8%
Protein 12g24%
Vitamin A 4468IU89%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 53mg64%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 18µg17%
Calcium 199mg20%
Vitamin B9 (Folate) 102µg26%
Iron 6mg33%
Magnesium 65mg16%
Phosphorus 165mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Instant Pot Pav Bhaji from the archives was first published on October 2016. It has been updated and republished on May 2024.
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