Pav Bhaji - Instant Pot

Name: Pav Bhaji - Instant Pot
Prep time: 20 min
Cook time: 52 min
Total time: 72 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potatoes, peeled and cubed; 2 medium carrots, chopped; 2 cups cauliflower florets; 1 cup green beans, chopped; ½ cup frozen green peas; 1 tbsp oil (or butter); 1 tsp cumin (jeera) seeds; 1 medium onion, finely chopped; 2 medium tomatoes, chopped; 1 medium green bell pepper, finely chopped; 2 - 3 tsp Pav Bhaji Masala; 1 tsp coriander powder; ½ tsp cumin powder; 1 - 2 tsp red chili powder (adjust to taste); ¼ tsp turmeric; to taste Salt; as needed Water; 4 pav buns, toasted with butter; for topping Butter or ghee; for garnish Fresh cilantro, chopped; Lemon wedges; for topping Finely chopped onions

One-Pot Wonder

Complete the plate: A full plate on its own
Turn leftovers into: Pav Bhaji Pizza →
Serves: 4
Hands-on · total: 20 min · 72 min (est.)
Walk-away: No

Quick with bread. About 20 min if you have bread ready.

From my
kitchenReal image coming soon!

Worth knowing

The secret to great Pav Bhaji isn't just the masala - it's the long simmer. Giving the bhaji at least 20 minutes to bubble gently allows all the vegetables and spices to meld into the classic street-style flavor.
An immersion blender gives a wonderfully creamy consistency while still allowing you to leave a few small vegetable pieces for texture.
Frozen peas are best added after mashing so they stay bright green and retain a little bite.
A small piece of beetroot can be pressure cooked with the vegetables if you'd like a richer restaurant-style color, but it's completely optional.
Don't be afraid to add a little more hot water while simmering. Pav Bhaji should be thick but easily spreadable, not dry.
Toast the pav with a little butter (or ghee), a pinch of Pav Bhaji Masala, and a sprinkle of cilantro for the full street-food experience.
Like many comfort foods, every family has their own version of Pav Bhaji. Don't be afraid to adjust the vegetables, spice level, or consistency to make it your own.

Day 2 plan

Make a larger batch of the bhaji and refrigerate it separately from the bread. Reheat the bhaji with a splash of water and serve with freshly toasted pav.

easy effortweeknight-friendlyleftover-friendlybatch-cookhigh-fiber🌶️ a little heat

- Cook this meal

Ingredients & method

Prep

20 mins

Cook

52 mins

Total

72 mins

Serves

Ingredients

Vegetables for the Bhaji

2medium potatoes, peeled and cubed2medium carrots, chopped2 cupscauliflower florets1 cupgreen beans, chopped½ cupfrozen green peas1 tbspoil (or butter)1 tspcumin (jeera) seeds1medium onion, finely chopped2medium tomatoes, chopped1medium green bell pepper, finely chopped2 - 3 tspPav Bhaji Masala1 tspcoriander powder½ tspcumin powder1 - 2 tspred chili powder (adjust to taste)¼ tspturmericto tasteSaltas neededWater

For Serving

4pav buns, toasted with butterfor toppingButter or gheefor garnishFresh cilantro, chopped

Lemon wedges

for toppingFinely chopped onions

Instructions

01
Turn the Instant Pot to Sauté mode.
02
Add oil and cumin seeds.
03
Add onions, tomatoes, and bell peppers.
04
Stir in the red chili powder, turmeric, coriander powder, cumin powder, Pav Bhaji Masala, and salt.
05
Add the chopped potatoes, carrots, cauliflower, and green beans.
06
Pour in enough water for pressure cooking.
07
Pressure Cook on High for 3 - 4 minutes, followed by a quick or natural pressure release.
08
Mash the vegetables using an immersion blender or potato masher.
09
Stir in the frozen green peas.
10
Simmer on Sauté (Low) for 10 - 15 minutes, adding water if needed.
11
The one-pot version is perfect for busy weeknights and still produces a delicious homemade Pav Bhaji.
12
Serve hot with butter-toasted pav, chopped onions, cilantro, and a generous squeeze of fresh lemon.

Worth knowing

The secret to great Pav Bhaji isn't just the masala - it's the long simmer. Giving the bhaji at least 20 minutes to bubble gently allows all the vegetables and spices to meld into the classic street-style flavor.
An immersion blender gives a wonderfully creamy consistency while still allowing you to leave a few small vegetable pieces for texture.
Frozen peas are best added after mashing so they stay bright green and retain a little bite.
A small piece of beetroot can be pressure cooked with the vegetables if you'd like a richer restaurant-style color, but it's completely optional.
Don't be afraid to add a little more hot water while simmering. Pav Bhaji should be thick but easily spreadable, not dry.
Toast the pav with a little butter (or ghee), a pinch of Pav Bhaji Masala, and a sprinkle of cilantro for the full street-food experience.
Like many comfort foods, every family has their own version of Pav Bhaji. Don't be afraid to adjust the vegetables, spice level, or consistency to make it your own.

Day 2 plan

Make a larger batch of the bhaji and refrigerate it separately from the bread. Reheat the bhaji with a splash of water and serve with freshly toasted pav.

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