Instant Pot Pav Bhaji is a quick and easy way to cook authentic Mumbai Pav Bhaji recipe! Serve it with diced onions, coriander leaves, lemon wedges and homemade ladi pav.
Growing up in Mumbai, Pav Bhaji and Bombay Sandwich have always been close to my heart. I’m very particular about how these street food dishes should taste. Pau Bhaji is a favorite of mine, and I love enjoying it at any time of the day – whether for breakfast, lunch, or dinner.
For me, Pav Bhaji isn’t just a dish – it’s an emotion! It’s all about the perfect blend of veggies and pav bhaji masala, cooked just right. I wanted to share with you how I bring the true taste of Bombay into your home with the convenience of the Instant Pot.
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What is Pav Bhaji?
Pav Bhaji is a popular street food from Mumbai. It’s made by mashing boiled vegetables and then cooking them with onions, tomatoes, masala powder, and spices. It’s usually served with buttered pav (soft bread rolls), along with toppings like diced onions, fresh coriander, and a squeeze of lemon.
Why this Recipe Works?
- Effortless to make in the Instant Pot – no constant stirring required.
- Double or triple the quantity without increasing the cooking time.
- Delivers authentic Mumbai pav bhaji flavor with less hands-on effort.
- The Instant Pot locks in rich flavors, just like traditional methods.
- Perfect for feeding a crowd with minimal prep time.
- Freezer-friendly – make ahead and enjoy later.
Ingredients
See the recipe card for full ingredient details and quantities.
- Mixed Vegetables: About 500g total. I use cauliflower, green bell pepper, carrots, and peas. Green pepper and cauliflower are key for authentic flavor.
- Pav Bhaji Masala: This spice blend is a must for making the dish. I prefer the Everest brand.
- Tomatoes: I use fresh red vine tomatoes. You can substitute with canned diced or crushed tomatoes, but use less as they tend to be tangier.
- Lemon Juice: This is important for balancing the flavors. Don’t substitute with lime.
- Kashmiri Red Chilli and Garlic: Soaked and blended together, they add the signature street-style flavor to the dish.
How to Make Mumbai Pav Bhaji in Instant Pot?
Step 1: Saute Onions and Ginger: Press "SAUTE" on your Instant Pot and set it to high. Add 3 tablespoon oil and butter. Once melted, add diced onions and ginger. Saute for 2 minutes until onions are light brown.
Step 2: Add Tomatoes and Chili Paste: Add diced tomatoes and garlic-chili paste. Saute for 1 minute.
Step 3: Add Vegetables and Spices: Add cauliflower, peas, green bell pepper, carrots, and cubed potatoes. Stir in 2 tablespoon pav bhaji masala, turmeric, chili powder, and salt.
Step 4: Add Water and Pressure Cook: Pour in 1½ cups of water. Press "CANCEL" to stop saute. Close and seal the lid. Set the vent to "SEAL." Press "Pressure Cook" on HIGH for 6 minutes. Let the pressure release naturally for 15-18 minutes.
Step 5: Mash the Bhaji with a potato masher or a hand blender and add lemon juice.
Step 6: Finish and Serve: If the bhaji is too watery, press "SAUTE" and cook for 1-2 minutes to thicken. Serve with homemade ladi pav rolls, garnished with chopped onions, coriander, and extra butter.
Top Tips
- Use the right pav bhaji masala –I use Everest! It’s key for the authentic flavor.
- Don’t skip the green bell pepper – It adds that classic taste.
- Use Bombay onions if you can get hold of it. Red Onion is a great substitute.
- Don’t skimp on butter – Use plenty, especially Amul or Lurpak for the best flavor.
- Mash to a chunky-smooth texture – You want a mix of smooth and a bit of chunkiness.
- Garnish generously – Butter, onions, coriander, and lemon make it extra special.
What is the Best Way to Serve Pav Bhaji?
To serve Pav Bhaji the Mumbai way, scoop two ladlefuls of the bhaji onto a plate. Top it with a generous cube of salted butter. Pair it with butter toasted dinner rolls (pav), along with finely chopped red onions, lemon wedges, and fresh cilantro on the side. Enjoy!
Storing leftovers
- In the fridge: Pav Bhaji stays good for up to 3 days. Store it in an airtight container to keep it fresh.
- In the freezer: You can freeze the bhaji for up to 3 months. Portion it into single or double servings and store it in freezer-safe containers.
- To reheat: Thaw the bhaji overnight in the fridge. Reheat thoroughly on the stove or in the microwave. Add more butter, fresh coriander leaves, lemon juice before serving with bread or dinner rolls.
Recipe FAQ's
To get that vibrant color, here are a few tips:
Use ripe vine tomatoes: These tomatoes help give the dish its rich color.
Soak Kashmiri red chili: Soaking it in water and making a paste adds both color and flavor to the dish.
Add a small cubed beetroot: This natural ingredient gives the dish a lovely red hue.
Food color: While it can be used, I prefer to avoid it. The natural ingredients are always the best choice
Pav Bhaji Masala and Garam Masala are similar but not the same. They use some of the same spices, but the blend and proportions are different. Pav Bhaji Masala has its own unique mix that gives Pav Bhaji its special flavor.
Masala Pav
Pav Bhaji Pot Pie
Tava Pulao
Cutlet
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Equipment
- Instant Pot 6 Qt
Ingredients
- 5 Cloves Chopped garlic
- 3 Kasmiri Red Chilli
- 5 tablespoon Salted Butter
- 1 tablespoon Sunflower Oil
- 2 teaspoon ginger diced
- 2 Medium sized onions 200g
- 4 Medium size Tomato diced 400g
- 3 Medium Sized Potatoes 300g
- 1 ½ Cup Water
500g Mixed Vegetables - Cauliflower, green bell pepper, green peas & carrot
- 2 Cup Cauliflower florets 120g
- ¾ Cup Green Pepper diced 150g
- ¾ Cup Green Peas 115g
- ¾ Cup Carrot diced 115g
Powders & Garnishing:
- 3 tablespoon Pav Bhaji masala I have used an Everest one
- ¾ teaspoon Ground Turmeric
- ½ teaspoon Chilli Powder
- Salt To Taste
- 3-4 teaspoon Lemon Juice
- 3 tablespoon coriander leaves
For Serving:
- 4 Pieces Sliced Lemon
- Ladi Pav | Dinner Rolls as needed
- 50 g Salted Butter
- ¼ Cup Finely chopped onions
Instructions
- GARLIC - CHILLI PASTE - Soak Kashmiri Red Chilli & Garlic in ½ Cup of Hot Water for 15 minutes. Grind them into a fine paste and set it aside.
- SAUTE - Press SAUTE BUTTON on your Instant Pot and make sure to set your Instant Pot to HIGH SAUTE setting.
- OIL & BUTTER - Wait for the Instant Pot to display HOT. Add Oil, 3 tablespoon Butter and allow it to melt in high heat.
- ONION & GINGER - Add the diced onions & ginger and saute until it turns light brown for about 2 minutes.
- TOMATO & CHILLI PASTE - Add the diced tomatoes, red chilli - garlic paste & saute for 1 minute.
- MIXED VEGETABLES -Add the mixed vegetables - cauliflower, peas, green pepper, carrots.
- POTATOES - Add the cubed potatoes.
- SPICE POWDERS - Tip in 2 tablespoon Pav Bhaji Masala, Turmeric & Chilli Powder to the mixture. Stir to combine well.
- WATER - Measure & Pour 1½ Cup of water. Season with Salt.
- PRESS CANCEL - Press Cancel on the Instant Pot.
- PRESSURE COOK HIGH - Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 6 minute, adjust time using the up or down arrow. Pressure Cook HIGH for 6 minute.When the timer has finished, allow the pressure to release naturally for about 15 -18 minutes. Turn the seal to VENT and remove the instant pot lid. Press 'CANCEL' to turn off the keep warm mode.
- MASH - Blend the pav bhaji using a blender or potato masher.
- LEMON JUICE, PAV BHAJI MASALA & BUTTER - Add lemon juice, the rest of the pav bhaji masala and butter. Stir to combine.
- SAUTE - If you find the bhaji having a little more water than required, press saute and cook for 1 - 2 minutes until the desired consistency is achieved. { Optional }
- SERVE - Transfer the prepared Bhaji to a serving dish, garnish with chopped onions, coriander leaves & butter. Serve with homemade ladi pav dinner rolls.
For Serving
- Heat a teaspoon of butter in a tawa. Slice ladi pav horizontally into two. Pan fry in butter for half a minute on either side, pressing two or three times with a spatula or till the pav is crisp and light brown.
- Garnish the Pav Bhaji with chopped onions, coriander leaves, blob of butter and serve hot with pav & lemon wedges.
Video
Notes
- Use the right pav bhaji masala –I use Everest! It’s key for the authentic flavor.
- Don’t skip the green bell pepper – It adds that classic taste.
- Don’t skimp on butter – Use plenty, especially Amul or Lurpak for the best flavor.
- Mash to a chunky-smooth texture – You want a mix of smooth and a bit of chunkiness.
- Garnish generously – Butter, onions, coriander, and lemon make it extra special.
Sreelakshmy says
Pav Bhaji was absolutely delicious and we all enjoyed it for dinner. Video was extremely helpful with clear steps to follow. Thank you for a wonderful Pav Bhaji recipe.
Harshitaa says
Easy and tasty pav as well as Bhaji. The videos were immensely helpful too - thanks Sandhya