Pav Bhaji | Spiced Mashed Vegetables | Indian Street Food
Pav Bhaji is a popular Indian street food. Pav Bhaji is made with potatoes and vegetables cooked in a tomato base, and enjoyed with pav or dinner rolls. We will make it in both Instant Pot and Stovetop Pressure Cooker. Try this one-pot Pav Bhaji recipe in the pressure cooker and you will not make it any other way again!
Course Appetizer
Cuisine Indian, north indian, south indian
Keyword instant pot recipes, one pot meal, Pav bhaji, vegetable
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Author Sowji'sKitchen
Ingredients
1tbspButter
1tbspOil
1CupChopped onion
1CupTomato puree
1tbspGinger garlic paste
1tbspRed chili paste
1Bell peppersChopped
3PotatoPeeled and chopped
1CarrotChopped
3/4CupGreen peas
1/2CupWater
1/2tspCumin powder
1/2tspCoriander powder
2tbspPav bhaji powder
Salt as per taste
Cilantro for garnish
For Pav
10Dinner rolls
2tbspButter
1/2CupChopped onion
Instructions
Instant Pot Method
Start instant pot in sauté mode and heat 1 tbsp butter and 1 tbsp oil in it.
Add onions and sauté for 2 minutes.
Add ginger garlic paste for a minute.
Add bell pepper,tomatoes,potato, carrots, and green peas. Mix well. and sauté for another 2 minutes.
Add cumin powder, coriander powder, pav bhaji masala and salt. If anything is stuck to the bottom of the pot, scrape it with a spatula.
Add water and mix well. Press cancel and close lid with vent in sealing position.
Change the setting to manual or pressure cook mode at high pressure for 8 minutes.
When the instant pot beeps, release the pressure naturally.
Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.
Change to sauté mode and let the bhaji boil for a minute. Garnish with cilantro.
Bhaji is ready to be served. Serve with Pav , chopped onions and lemon.
Stovetop Pressure Cooker Method
Heat butter/oil in the pressure cooker on medium-high flame.
Add onions and sauté for 2 minutes.
Add bell pepper,tomatoes,potato, carrots, and green peas. Mix well. and sauté for another 2 minutes.
Add cumin powder, coriander powder, pav bhaji masala and salt. If anything is stuck to the bottom of the pot, scrape it with a spatula.
Add water and mix well
Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 6 minutes. Turn off heat. Let the pressure release naturally.
Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.
Put on medium flame and let the bhaji boil for a minute. Bhaji is ready to be served and garnish with cilantro.
Preparing Pav
Slice each pav or dinner rolls in two halves.
Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side.
Pav are ready to be served with bhaji.
Serving Pav Bhaji
Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side.
Notes
The real Mumbai pav bhaji is always made with butter. However you can prepare it will oil too.Burn Issue or 8qt Instant Pot (Important): In newer versions of Instant Pot, many readers are facing a Burn message. If you have ever seen a Burn in your instant pot or are using an 8qt instant pot, add additional 1/2 cup water when cooking in step 3. Vegan Variation: Use vegan butter or oil to make the bhaji and toast the pav.