Instant Pot Pav bhaji is a quick and delicious way to make popular Mumbai street food dish , consisting of mashed vegetable medley cooked in butter & pav bhaji masala. Serve with buttered ladi pav, finely chopped onions, lemon wedges and butter.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Lunch & Dinner
Cuisine: Indian
Keyword: instant pot recipes, mumbai, pav bhaji
Servings: 6People
Calories: 241kcal
Author: Sandhya Hariharan
Equipment
Instant Pot 6 Qt
Ingredients
5ClovesChopped garlic
3Kasmiri Red Chilli
5TbspSalted Butter
1TbspSunflower Oil
2Tspginger diced
2Medium sized onions 200g
4 Medium size Tomato diced 400g
3Medium Sized Potatoes300g
1 ½CupWater
500g Mixed Vegetables - Cauliflower, green bell pepper, green peas & carrot
GARLIC - CHILLI PASTE - Soak Kashmiri Red Chilli & Garlic in 1/2 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 Tbsp 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 Tbsp 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 tsp of butter in a tawa. Slice ladi pavhorizontally 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.