From the recipe box
Pav Bhaji – Instant Pot
Rice, dal, legume, and soup formats cooked in a single vessel — the weeknight comfort lane.
- Meal format
- One-Pot Wonder
- Base
- Bread
Potato, Carrot, Cauliflower, Green Beans, Onion, Tomato, Bell Pepper, Green Peas
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 52 mins
- Total
- 72 mins
- Serves
- 4
Vegetables for the Bhaji
- 2medium potatoes, peeled and cubed
- 2medium carrots, chopped
- 2 cupscauliflower florets
- 1 cupgreen beans, chopped
- ½ cupfrozen green peas
- 1 tablespoonoil (or butter)
- 1 teaspooncumin (jeera) seeds
- 1medium onion, finely chopped
- 2medium tomatoes, chopped
- 1medium green bell pepper, finely chopped
- 2–3 teaspoonsPav Bhaji Masala
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- 1–2 teaspoonsred chili powder (adjust to taste)
- ¼ teaspoonturmeric
- to tasteSalt
- as neededWater
Notes & Tips
- 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.
Step by step
Method
- 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.
