Easy Instant Pot Pav Bhaji

Pav Bhaji is a very popular street food / chat in India. Bhaji is the thick mixed vegetable curry ( this recipe uses 8 different vegetables) generally served with pav buns ( soft, fully in texture, like dinner rolls) or bhaji pairs well with any breads. Using the Instant Pot, bhaji can be made in 25 minutes time (cooking time is only 12 minutes). Pav bhaji can be served as an appetizer or a main meal. Recipe includes detailed recipe instructions , stepwise pictures and tips.

Pav Bhaji is one wholesome satisfying weeknight dinner, this recipes uses 8 different vegetables to make the bhaji. Prepared curry can be used in multiple ways, it can be sandwiched between pav buns , any soft bread rolls , it can be spread in-between bread slices so it becomes an easy lunch box recipe , sometimes I even make pav bhaji Dosa and kids love it!

There are not many mixed vegetable curries, making this tasty plus nutritious is a double win for mommies. Kids these days only like to eat what they see in the restaurants, so making fancy dishes like this and feeding them healthy gives you a little satisfaction as a parent. And your works gets even more easier when you make it in the instant pot. So why wait to make the delicious pav bhaji!

Vegetables added in the pav bhaji and other vegetables suggestions

Vegetable quantity are precisely given in the recipe, if you do not have one particular vegetable, try to alternate the same quantity with a different vegetable or increase the quantity of the vegetables you have. Other vegetables you can use, different variety / color potatoes , different colored capsicum, cabbage. If you skip any vegetable then make sure to adjust the salt seasoning accordingly.

Green Capsicum gives a good flavor to the pav bhaji, so I like to add green over any other colored capsicum , but if you want to alternate with a different color capsicum, then you can.

Beetroot is one main vegetable which is purely responsible to give the natural red color to the pav bhaji (to match the street food style). Recommend including beetroot vegetable for its high nutritional value and appearance. Add the given quantity of beetroot or lesser. Adding more may give slight sweetness to your bhaji.

Serving suggestions

Pav Bhaji is served with pav buns ( pav buns is readily sold in Indian market). Toast the buns with butter, and serve as a side to bhaji or you can add some masala / bhaji in-between the buns / or any bread rolls and garnish with some chopped onions , fresh cilantro leaves and serve hot for best taste. Serve with few pieces of freshly cut lemon slices on the side ( squeeze on the bhaji when eating).

Other different ways to serve the bhaji 

• Toast two slices of bread , spread the bhaji / masala on the bread , top it with some cheese / cheese squares, freshly cut onions rings, and serve like sandwich. It is an easy lunch box dish for kids.
• Make bhaji filling dosa / Indian crepes – spread the bhaji masala on the Dosa / crepe and sprinkle some chopped onions, cheese, cilantro, and serve (like masala Dosa). My kids love this Dosa, so tasty and delicious.
• Sometimes I use the leftovers as a side dish for roti’s (chapatti).

One main special masala you’ll need to make the Bhaji masala

Pav bhaji masala powder is the special powder you’ll be needing to make the bhaji. It is readily available in Indian market. I prefer to use “EVEREST or MTR” brand pav bhaji masala powder. But you can buy other brands available brands. Pav bhaji masala is also available online in Amazon.

If you want to make your own pav bhaji masala powder ?

Pav bhaji tastes best with pav bhaji masala powder. But if you do not have one or cannot buy it, you can alternate specified quantity of pav bhaji masala powder with 1/2 teaspoon of garam masala , 1/2 teaspoon of coriander / dhania powder, 1/4 teaspoon plain chili powder and 1/4 tsp amchur or dry mango powder.

Storing and reheating instructions

Refrigerate any left overs in an air tight box ( preferable a glass container). Bhaji stays good up to 4 to 5 days in the fridge. Reheating – place the bowl of bhaji , covered in the microwave and heat for two to 5 minutes or more depending on the quantity heating. If you find the curry too thick , add few tablespoons of water , mix and reheat.

Other Appetizer  recipes , I’ve listed few below. check it out. Every recipe is explained with step by step pictures.

• Street Food Kaalan | Mushroom Masala
• PF Chang’s Vegetarian Lettuce Wraps
• Bonefish Grill Bang Bang Shrimp
• Spicy Fried Chicken Strips
• Gobi 65
• PF Chang’s Chicken Lettuce Wraps

Step By Step Picture How To Make The Pav Bhaji

Measure all ingredients and keep it ready for making the masala – First clean , peel skin and chop all the vegetables – green capsicum ( green capsicum) gives good flavor, carrots, beetroot ( gives the natural red color to the masala) , cauliflower florets, potatoes and green peas. Other ingredients – Oil or unsalted butter , finely chopped onions , ginger and garlic paste, chopped tomatoes, pav bhaji masala, , turmeric , Kashmiri chili powder , salt, lemon juice and water.

Instant Pot Cooking – SAUTEING

I used Instant Pot Duo Evo Plus 8 Qtrs for cooking. Take the Instant Pot and place the Inner Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the chopped onions , sauté for ONE minute or till it turns slightly brown. Add ginger and garlic paste and fry until raw smells goes, approximately 30 seconds. Then add chopped tomatoes and sauté for a MINUTE or till tomatoes get pulpy.

Make sure the masala does not stick to the bottom. Add turmeric powder , Kashmiri chili powder, salt , all the chopped vegetables and water, stir well. Press CANCEL .

PRESSURE COOKING

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to FIVE minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.

SAUTEING

After the steam is released, open the lid. Again press SAUTE mode on LOW power ONLY. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START. Use a vegetable masher and mash all vegetable, make sure there is no big chunks of vegetables. At this stage add Pav Bhaji Masala powder and chopped cilantro and sauté for a minutes, until the masala gets slightly thickened ( I prefer to add few chopped cilantro at this stage ) . Check for salt seasoning . Press CANCEL. Remove the INNER POT from the Instant Pot ( this helps the masala to retain its consistency). Serve pav bhaji with pav buns and garnish masala with chopped onions , fresh cilantro leaves and cut lemon slices on the side.