Instant Pot Pav Bhaji

ByKanan Patel Updated on
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The most beloved Mumbai street food, made in your Instant Pot in 30 minutes flat — from chopping to serving. Spiced, buttery, mashed vegetable bhaji served with butter-toasted ladi pav. This Instant Pot Pav Bhaji is perfect dinner, parties, or freezer meal prep.

One reader Raksha commented “The pav bhaaji came out amazing. Thanks for the precise steps and measurements. ⭐⭐⭐⭐⭐”

Topp view of pav bhaji in a bowl, buns, onion and lemon wedges on side.

What is Pav Bhaji?

Pav bhaji is one of the most iconic street foods of Mumbai, Maharashtra. “Pav” means bread — specifically ladi pav, a soft, slightly sweet dinner roll that is a staple of Mumbaikars. “Bhaji” means a vegetable preparation. Together, pav bhaji is a thick, spiced, mashed vegetable curry loaded with butter, served with butter-toasted buns and garnished with finely chopped raw onion, fresh coriander, and a squeeze of lemon.

The History: The dish was born on the streets of Mumbai in the 1850s, originally created as a quick, filling, affordable meal for textile mill workers who needed something substantial during short lunch breaks. A vendor named Mhatre at a stall near Tardeo is often credited with the original recipe. What started as a humble worker’s food became one of the most celebrated street foods in all of India.

Traditionally, pav bhaji is made on a large flat iron tawa (griddle) over high heat. Vegetables are pressure-cooked separately, then mashed and simmered aggressively on the tawa with butter, tomatoes, and pav bhaji masala until a thick, deeply flavored bhaji forms. The pav is toasted on the same tawa in the butter and masala residue.

In this recipe, the Instant Pot handles what would normally require a pressure cooker plus a tawa — all in one pot and 30 minutes. The bhaji tastes just like the street version.

About My Instant Pot Pav Bhaji Recipe

I spent years making pav bhaji the long way — pressure cooking the vegetables separately, then transferring to a tawa/pan, then toasting the pav separately. Delicious, but slightly time consuming. This Instant Pot version cuts all of that down to a single pot and 30 minutes without losing any of the flavor.

Two things make this recipe work better than most:

  1. The food processor technique. Instead of finely chopping the onion, capsicum, garlic, and tomatoes by hand, I pulse them in the food processor — first the onion, capsicum, and garlic together, then the tomatoes. This saves at least 10-15 minutes of hand-chopping prep. This is the step that makes the 30-minute claim actually realistic.
  2. Pav bhaji masala goes in AFTER pressure cooking — not before. This is the single most important technique note in the entire recipe. Pav bhaji masala is loaded with aromatic compounds that evaporate under high pressure. If you add it before pressure cooking, you lose most of its flavor and fragrance. Always add it after the lid comes off — stir it into the hot mashed bhaji while simmering on sauté mode. The masala blooms in the hot butter and bhaji at that stage, giving you maximum aroma and flavor.

⭐ Why You’ll Love This Recipe

  • Truly 30 minutes — including prep, cook, and pressure release time
  • One pot to cook, one food processor to clean — that’s it
  • The food processor technique makes this genuinely faster than any other pav bhaji recipe
  • Tastes authentic — the street vendor style, not a watered-down version
  • Scales easily — double or triple for guests and parties (Instant Pot handles it). But it takes more than 30 minutes.
  • Naturally vegetarian; easily made vegan (see variations)
  • Great for meal prep — bhaji keeps and reheats beautifully

Ingredient Notes

Complete list of ingredients and amounts is written in the recipe card below.

ingredients for pav bhaji in individual bowls
  • Butter: Be generous. Butter is not optional here — it is structural to pav bhaji’s character. It makes the bhaji smooth, rich, and glossy, and is what gives it that street-side taste.
  • The butter goes in at two stages: at the start for sautéing, and at the end stirred into the finished bhaji. Both additions matter.
  • If you must reduce it for health reasons, use less — but substituting oil entirely gives you a noticeably different, less authentic result.
  • Pav Bhaji Masala: This is the backbone of the dish. The quality of your masala directly determines the quality of your bhaji.
  • Everest pav bhaji masala is my top recommendation — it has the right balance of dried mango (amchur), coriander, and spices. MDH is a reliable second choice. I’ve had consistently disappointing results with Badshah. If you want full control over the flavor, you can make your own homemade pav bhaji masala.
  • Potatoes: The base and body of the bhaji. Potatoes are what give bhaji its thick, creamy texture after mashing. Do not reduce the quantity. Russet or Yukon Gold both work.
  • Cauliflower, carrot, green peas: The standard vegetable combination for authentic-tasting bhaji.
  • Onion: I prefer red onion for my Indian cooking.
  • Capsicum (green bell pepper) This is often overlooked but is an essential ingredient. Do not skip it.
  • Tomatoes: Use ripe, red tomatoes — the riper, the better for color and natural sweetness.
  • I prefer to use roma tomatoes as they are less watery.
  • Red chili powder Adjust this to your heat preference. The recipe is medium-spicy as written.
  • You can use Kashmiri red chili powder — it gives a beautiful deep red color without too much heat and is what many street vendors use.
  • Lemon juice: Added at the very end with the final butter. The acidity brightens all the other flavors and cuts through the richness of the butter.

Tried this recipe? A star rating ⭐️ and a quick comment below help others (and me!) know how it went.

Instant Pot Pav Bhaji Recipe (30 Minutes Only)

4.84 from 30 votes
Close up of bhaji in a bowl with garnish of butter and onion
Make popular Indian street food pav bhaji in instant pot in 30 minutes only. Bhaji is spiced, mashed vegetable curry, topped with butter, onions and served with butter toasted buns.
Kanan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 1 + 3 tablespoons Butter
  • 1 teaspoon Cumin seeds
  • 1 medium or 1 ½ cups Red onion, roughly chopped
  • ½ of medium or ¾ cup Capsicum (Green bell pepper), chopped
  • 3 cloves Garlic
  • 4 medium or 3 ½ cups Tomato, chopped
  • 2 medium or 2 cups Potatoes, peeled and cubed
  • ½ cup Cauliflower (gobi), cut into florets
  • 1 cup Green peas
  • ¾ cup Carrots, chopped
  • Salt, to taste
  • 1 tablespoon Red chili powder
  • ¾ cup Water
  • 1 ½ tablespoons Pav bhaji masala
  • 3 tablespoons Cilantro or coriander leaves, finely chopped
  • 1 teaspoon Lemon juice

For serving:

  • 12 Ladi pav, (or you can substitute with burger buns)
  • Butter, as needed to toast the pav, plus for topping
  • ½ cup Red onion, finely chopped
  • 1 Lemon, cut into wedges

Instructions

Making Pav Bhaji in Instant Pot

  • Prep Onion Mixture: Add the roughly chopped onion, chopped capsicum, and garlic cloves to a food processor jar. Pulse 8–10 times until the mixture is finely chopped — not a paste, not chunky.
    Chopping onion, capsicum in food processor.
  • Saute Onion Mixture: Press Sauté on the Instant Pot and let it heat. Add 1 tablespoon of butter and the cumin seeds. Let the cumin seeds sizzle for 20–30 seconds until fragrant.
    Sauteing cumin seeds in butter.
  • Add the onion-capsicum-garlic mixture. Sprinkle a pinch of salt and stir. Cook, stirring occasionally, for 4–5 minutes until the onion softens and turns translucent.
    Cooking onion, capsicum, garlic mixture in instant pot.
  • Prep Tomato Puree: While the onion mixture is cooking, add the roughly chopped tomatoes to the same food processor jar (no need to wash it). Pulse 5–6 times until you have a coarse, chunky purée.
    Crushing tomatoes in food processor.
  • Add Tomatoes and Chili Powder: Add the chunky tomato purée to the pot. Add the red chili powder and remaining salt. Mix well and cook for 2–3 minutes, stirring frequently, until the tomatoes lose their raw smell.
    Adding and cooking tomato puree, salt and red chili powder.
  • Add Vegetables: Add the cubed potatoes, cauliflower florets, chopped carrot, and green peas. Add the water and stir everything together, making sure to scrape any browned bits from the bottom of the pot — this prevents the burn notice.
    Adding potatoes and veggies.
  • Pressure Cook: Press Cancel to exit sauté mode. Close the lid and set the pressure valve to Sealing. Press Manual (Pressure Cook) on High Pressure for 6 minutes.
    Once the cooking is complete, allow Natural Pressure Release (NPR) — just leave it undisturbed for 10–15 minutes. If you are in a rush, you can do Quick Pressure Release (QPR) after 5 minutes. Once the pin drops, open the lid carefully.
    Cooking bhaji mixture in instant pot.
  • Add Masala: Add the pav bhaji masala now — after pressure cooking, never before.
    Adding pav bhaji masala.
  • Mash and Simmer: Using a potato masher, mash the cooked vegetables directly in the pot. Mash thoroughly, but stop before it becomes a smooth paste. Alternately, use an immersion blender on pulse mode (2–3 quick pulses maximum) for the same texture.
    Press Sauté again. Let the bhaji simmer for 2–3 minutes, stirring frequently. Bhaji should be thick, not watery.
    Simmering pav bhaji in instant pot.
  • Finishing Touches: Add the remaining butter and the lemon juice. Stir well until the butter melts completely into the bhaji. Taste and adjust salt or chili if needed.
    Adding butter and lemon juice to bhaji.
  • Garnish with freshly chopped coriander (cilantro) and press Cancel to stop the sauté.
    Adding cilantro to bhaji.

Toast The Ladi Pav

  • Heat a flat pan or tawa on medium heat. Add a small knob of butter and a small pinch of pav bhaji masala — mix and spread it in the pan.
    Melting butter and pav bhaji masala.
  • Slice the pav open (keep the two halves connected at one edge). Place cut-side down on the buttered pan. While the bottom side toasts, apply a little more butter on the top side.
    Toast for about 1 minute until the bottom is lightly golden and slightly crisp.
    Applying butter on top of the pav.
  • Flip and toast the other cut side for 30 seconds. Remove and serve immediately with the bhaji.
    Toasting ladi pav by pressing with spatula.

Video

Notes

  • Butter is a must. It makes bhaji smooth and rich.
  • The butter at the end transforms the dish. Stirring in the remaining butter at the end of cooking makes the bhaji glossy, rich, and smooth — this finishing butter is what makes street-side bhaji taste so much better than homemade versions
  • Use good tasting pav bhaji masala. I prefer Everest or MDH brand.
  • It Is Important When You Add Pav Bhaji Masala. Whenever making pav bhaji in pressure cooker, always add masala after vegetables are cooked. If added along with vegetables and then it is cooked on high pressure, the masala loses its flavor and aroma.
  • Don’t over mash the bhaji. We do not want a smooth puree kind texture. It should have a grainy texture.
*Nutrition information is a rough estimate for 1 serving of bhaji only without toppings and buns.

Nutrition

Calories: 241kcal (12%) | Carbohydrates: 29g (10%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 7g (35%) | Cholesterol: 30mg (10%) | Sodium: 1047mg (44%) | Potassium: 876mg (25%) | Fiber: 8g (32%) | Sugar: 11g (12%) | Vitamin A: 6439IU (129%) | Vitamin C: 71mg (86%) | Calcium: 72mg (7%) | Iron: 2mg (11%)

🍽 How To Serve Pav Bhaji?

Ladle the hot bhaji into individual serving bowls. Top each bowl with:

  • A generous dollop of butter (this is not optional — it is part of the dish)
  • A handful of finely chopped raw red onion
  • A squeeze of fresh lemon juice
  • Freshly chopped coriander

Serve immediately with the butter-toasted pav on the side. The classic method is to tear a piece of pav, dunk it into the bhaji, and scoop up a generous mouthful. Keep lemon wedges on the table for those who want more acidity.

Close up of bhaji in a bowl with garnish of butter and onion

🧊 Storage and Make-Ahead

  • Refrigerator: The bhaji keeps very well in an airtight container for up to 3–4 days. The flavor actually deepens and improves overnight as the spices continue to develop. Reheat on the stovetop on low heat with a splash of water, stirring until hot.
  • Freezer: Bhaji freezes beautifully for up to 2–3 months. Let it cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator and reheat on the stovetop, adding a little water and a fresh knob of butter to restore its texture and richness.
  • Important: Store and freeze the bhaji only, never with the pav. Toast the pav fresh every time.
    Freezing bhaji in portion container with labels on the lid.
  • Make-ahead for parties: Make the bhaji completely up to 2 days in advance and refrigerate. Toast the pav fresh just before serving. This is actually my preferred approach for gatherings — the bhaji only gets better with a day of rest.

❓ Frequently Asked Questions

Potatoes are the one non-negotiable — they form the base and body of the bhaji. Beyond that, you can use: broccoli, green beans, sweet corn, eggplant, cabbage, zucchini, bottle gourd, or beetroot (a small amount only — beetroot turns the bhaji pink/purple and has a strong flavor). Frozen mixed vegetables work in a pinch.

Burger buns, potato rolls, dinner rolls, or soft sandwich bread all work. The key is a soft, slightly enriched bread — not sourdough or hard-crusted bread, which doesn’t scoop up bhaji well.

Yes — sauté the base ingredients in the pressure cooker exactly as described. Add the vegetables and water, close the lid, and cook for 2–3 whistles on medium heat. Let the pressure release naturally before opening, then mash, add masala, and simmer on the stovetop as directed.

Almost always one of these: pav bhaji masala that is old or low quality (the spices lose potency — this is why brand matters), masala added before pressure cooking (it loses flavor under high pressure — always add after), or not simmering long enough after mashing. Also check your salt — under-salted bhaji always tastes flat.

Simmer on sauté mode for longer — 5–7 minutes instead of 2–3, stirring frequently. Some vegetables release more liquid than others, especially if you used frozen vegetables. Simmering uncovered evaporates the excess water and concentrates the flavors.

More Indian Street Food Recipes

PS Tried this instant pot pav bhaji recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.84 from 30 votes (19 ratings without comment)

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29 Comments

  1. I was feeling lazy to make pav bhaji the regular way and I stumbled upon your rexioe. This recipe came together quickly, and I really loved how easy it was to make. I just had one tiny issue: 1.5 cups water was way too much for my recipe, but I think that’s because I didn’t add all the veggies in your recipe.
    The taste is delicious though and I know I’m going to make pav bhaji in the instant pot from now on!
    Thank you for this recipe!4 stars

    Reply

    1. Very glad that you liked the recipe.
      Just to confirm, If you have made the 4 serving quantity as mentioned here, I have used 3/4 cup of water only. You can see it is mentioned in the ingredient list.

      Reply

  2. Made this tonight. It turned out beautifully. Your ingredients and spices are always so well-balanced. Thank you!5 stars

    Reply