instant pot pav bhaji

Instant pot pav bhaji With step by step photos. A quick and easy method of preparing delicious pav bhaji using an electric pressure cooker or instant pot.

There are some times when I prepare pav bhaji in the instant pot. so I thought I will share this method too. It is easy and does save time. Plus the bhaji also tastes good. So when in a hurry or when you have unexpected guests, you can consider making pav bhaji in the instant pot.

instant pot pav bhaji

The recipe is similar to the way I prepare it in a pan or on a tawa (griddle). If you plan to make the recipe in a pan, then do check this mumbai style Pav bhaji.

In the instant pot the cooking method is different. Unlike the street-side stalls where this dish is made on very large tawa or griddle, in the instant pot everything is cooked together. Now this one pot cooking method does save time and makes things easier.

Some tips 

  1. Oil can be used instead of butter.
  2. Less or more butter can be added as per your requirements.
  3. Kashmiri red chili powder gives a nice color, so do consider adding it. If using any other red chili powder or cayenne pepper, then add less of it.
  4. You can add your choice of veggies.
  5. Pav bhaji masala is an essential spice blend. In case you do not have pav bhaji masala, then add 2 teaspoon garam masala powder and 1 teaspoon dry mango powder.

I prefer to serve the bhaji garnished with coriander leaves and topped with butter. I would also suggest keeping chopped onions + coriander leaves and lemon wedges in the plate while serving.

How to make instant pot pav bhaji

1. Firstly chop all the veggies and keep them ready. You can add your choice of veggies. I have used a mix of potatoes, cauliflower, carrots, french beans, peas and capsicum. Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.

mix veggies

2. Switch on the instant pot. Press the saute button on less mode.

press the saute button of instant pot on less mode

3. Add 2 to 3 tablespoons butter in the IP steel insert.

2 to 3 tablespoons butter in the instant pot steel insert

4. When the butter melts, add ½ teaspoon cumin seeds and let them splutter and change color.

½ teaspoon cumin seeds in instant pot

5. Then add ½ cup finely chopped onions.

½ cup finely chopped onions in instant pot

6. Sauté onions till they soften and turn translucent.

saute onions in instant pot

7. Next add 2 teaspoons ginger-garlic paste and 1 or 2 chopped green chillies.

2 teaspoons ginger-garlic paste in instant pot

8. Stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.

saute ginger garlic paste in instant pot

9. Then add 2 cups chopped tomatoes and ⅓ cup chopped capsicum (green bell pepper). Sauté for 1 to 2 minutes.

tomatoes and capsicum added to instant pot

10. Add the chopped veggies and green peas.

mix veggies and peas added to instant pot

11. Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chilli powder or cayenne pepper, then you can add less of it.

spices added to instant pot

12. Mix everything very well. Deglaze while mixing so that any ingredient stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing.

mix

13. Add 2 cups of water. Stir again. Deglaze if required.

add water to instant pot

14. Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.

pressure cook bhaji in instant pot

15. When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (QPR). When all the pressure is released, open the lid.

cooked bhaji in instant pot

16. using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter. With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.

mash the bhaji

17. Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.

add pav bhaji masala to bhaji in instant pot

18. Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to  5 minutes or more.

cooking bhaji in instant pot in saute mode

19. Simmer the bhaji for a few minutes, till it thickens a bit. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.

simmer bhaji in instant pot for few minutes

20. Simmer till you get the desired consistency.

simmer the bhaji in instant pot

21. Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP mode on warm.

add coriander leaves to bhaji

22. For the pav, heat a tawa or griddle and melt some butter on it.

butter on a griddle

23. Place sliced pavs (dinner rolls) on it.

pav on griddle

24. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.

lightly toasted pav on griddle

25. For serving pour the bhaji in a serving bowl or a serving plate. garnish bhaji with some chopped coriander leaves and top it with some butter. Also accompany chopped onions + coriander leaves and lemon wedges. Serve the butter toasted pav (dinner rolls) also with the bhaji.

instant pot pav bhaji
More instant pot recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Pav Bhaji

5 from 14 votes
This recipe details the easy and quick method of making the bhaji in the instant pot or an electric pressure cooker.
pav bhaji recipe in pressure cooker
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:snacks
Cuisine:indian street food
Diet:vegetarian
Servings (change the number to scale):5
(1 CUP = 250 ML)

INGREDIENTS

Veggies

  • 2 cups Chopped potatoes OR 3 medium or 2 large potatoes OR 250 grams potatoes
  • ½ cup Finely chopped onions OR 1 medium to large onion OR 50 to 60 grams onions
  • 2 cups Chopped tomatoes OR 3 large tomatoes OR 300 grams tomatoes
  • ¾ to 1 cup Chopped cauliflower florets OR 100 grams cauliflower
  • ¾ cup Chopped carrots OR 1 medium to large carrot OR 100 grams carrot
  • cup Chopped capsicum (green bell pepper)
  • ½ cup Green peas - fresh or frozen
  • ¼ cup Chopped french beans - optional

Other ingredients

  • 2 to 3 tablespoons Butter - salted or unsalted
  • ½ teaspoon Cumin seeds
  • 2 teaspoons Ginger-garlic paste Or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle
  • 1 to 2 Green chilies - chopped or 1 to 2 serrano peppers
  • ½ teaspoon Turmeric powder
  • 1 to 1.5 teaspoons Kashmiri red chilli powder Or ½ to 1 teaspoon cayenne pepper or paprika
  • 1.25 cups Water
  • Salt as per taste
  • 2 tablespoons Pav bhaji masala
  • 1 to 2 tablespoons Butter - to be added later
  • 2 tablespoons Coriander leaves (cilantro)

Accompaniments

  • Few chopped coriander leaves (cilantro) - for garnish
  • ½ cup Finely chopped onion + 2 tablespoons coriander leaves - mixed well
  • 1 Lemon - chopped in wedges
  • Butter - as required while topping bhaji
  • 10 to 12 Pav (dinner rolls)
  • Butter - as required for roasting pav

INSTRUCTIONS

preparation

  • Firstly chop all the veggies and keep them ready. You can add your choice of veggies.

sauteing

  • Switch on the instant pot. Press the saute button on less mode. Add 2 tablespoons butter in the IP steel insert.
  • When the butter melts, add cumin seeds and let them splutter and change color.
  • Then add finely chopped onions and sauté onions till they soften.
  • Next add the ginger-garlic paste and green chillies.
  •  stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  • Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.
  • Add the chopped veggies and green peas.
  • Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.
  •  mix everything very well.
  • Add water and stir.

pressure cooking

  • Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.
  • When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (QPR).
  • When all the pressure is released, open the lid. 

mashing bhaji

  • Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter. With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
  • Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
  • Place the steel insert pan in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
  • Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
  • Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the IP on warm mode.

roasting pav

  • For the pav, heat a tawa (griddle) and melt some butter on it.
  • On a low-medium flame, place sliced pavs on it. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.
  • Serve the bhaji garnished with coriander leaves and topped with butter. 
  • Also accompany chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav also with the bhaji.

NOTES

Suggestions
  • Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.
  • You can add less or more pav bhaji masala as per your taste preferences.
  • If you do not have pav bhaji masala then add 2 teaspoon garam masala powder and 1 teaspoon dry mango powder.
  • Add your choice of vegetables. 
  • You can increase the amount of any veggie except for cauliflower and carrot. Do not add more cauliflower and carrot than what is mentioned in the recipe. Less quantities can be added. 
  • When simmering the mashed bhaji, stir often so that the bhaji does not stick at the bottom of the steel insert pan. 
  • While sauteing onions and tomatoes, you can increase the saute mode to normal if you want.
  • Deglaze while mixing vegetables with the sauteed onions and tomatoes, so that any ingredient stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing. 
Note that the approximate nutrition info is for 1 serving of bhaji with 2 pav (dinner rolls)

NUTRITION INFO (approximate values)

Nutrition Facts
Instant Pot Pav Bhaji
Amount Per Serving
Calories 431 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 1087mg47%
Potassium 700mg20%
Carbohydrates 60g20%
Fiber 9g38%
Sugar 7g8%
Protein 12g24%
Vitamin A 4468IU89%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 53mg64%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 18µg17%
Calcium 199mg20%
Vitamin B9 (Folate) 102µg26%
Iron 6mg33%
Magnesium 65mg16%
Phosphorus 165mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

  1. Hi Dassana,
    Today I cooked Pav bhaji for my wife and she loved it.
    Thnx for your recipes.
    Keep posting such easy way to cook so that we husband can cook for his love.5 stars

  2. Hello Dassana,
    This winter I have cooked pav bhaji three or four time so far using your recipe and it came out YUMMILICIOUS???? Thank you so much for your easily explained and step by step recipe.God bless you. Happy New year5 stars

    • Welcome Shabistan. Glad to know that you liked this pav bhaji recipe. Thanks for your kind words and positive feedback. Happy New Year to you and your family.

  3. This looks fantastic, thank you for sharing. I have an electric pressure cooker (Instant Pot) and you can saute in it, which is handy. I love pav bhaji and have made it many times, but never yet in the Instant Pot. I don’t have time to do homemade masala, but for store-bought, I really like MDH brand. 🙂 Thanks again, can’t wait to try this in my new IP!

  4. Hi dassana,
    We made pav bhaji in cooker using this recipe tonight and it came out totally fabulous. Everybody just loved it. Last time when I made it, I skipped onion & garlic. But this time I added those & the bhaji came out very nice.
    Also, I made a small batch of pav bhaji masala at home using your recipe. The combination of that masala & your recipe is so good I think I will have to make larger batch of the masala soon.
    Thank you5 stars

    • thanks ruchi. onion and garlic does make a difference. the pav bhaji masala recips is very good. i will be making a batch again. you can make a larger batch and keep in the fridge. the masala will stay for many months.

  5. Hello Dassana. Great recipes and most of the times awesome results. Keep up the fantastic work.

    I tried and prepared the Pav bhaji masala. I am not sure what was my mistake. My end masala powder misses/lacks that peculiar, strong pay bhaji masala aroma which any store bought pav bhaji masala has. Can you tell me why was it so? Or what do they add? Or will home made pav bhaji masala has this kind of aroma? I know it’s difficult for you to tell but any inputs?

    Thank you,
    Chetana

    • chetana, did you use the pav bhaji masala recipe from the website. let me know. i am still using this homemade pav bhaji masala and even now pav bhaji made with this masala tastes good. in some they add dried garlic and dried onion powder. so this could be the reason for the strong aroma. hope this helps.

  6. Hi Dassana,
    I have started enjoying cooking a lot after using your website. I love your recipes. On my husband’s Birthday last year I cooked everything from the cake to the besan laddoos (which he loves), to the entire dinner for almost 20 friends using all your recipes and I suddenly became Famous for my cooking skills. All thanks to you Dassana 🙂5 stars

  7. Hi, You have made cooking for guys like me easy and interesting. I haven’t cooked before except tea but Your recipes has made cooking easy. By following your recipes, I surprise myself and my wife and son with delicious food. So far all have come out really good. Thanks to you and your team for putting this together.

    God Bless…5 stars

  8. I’ve just made this today and it was gorgeous!…I don’t have a pressure cooker so just cooked in a saucepan no trouble.
    I served this as brunch on toasted ciabatta sprinkled with coriander. Loved it !
    Ps I used MDH pav bhaji masala5 stars

  9. You got me stuck at pav bhaji masala. I don’t like premixed masalas. I like to make my own.