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Close up of bhaji in a bowl with garnish of butter and onion
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Instant Pot Pav Bhaji Recipe (30 Minutes Only)

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.
Course Main Course
Cuisine Mumbai street food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 241kcal
Author Kanan

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 | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1047mg | Potassium: 876mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6439IU | Vitamin C: 71mg | Calcium: 72mg | Iron: 2mg
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