Instant Pot Pav Bhaji Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Instant Pot Pav Bhaji Recipe – Authentic Indian Street Food

Hello friends! If you’ve ever wandered the bustling streets of India, the aroma of Pav Bhaji is unforgettable. It’s a vibrant, flavorful, and utterly addictive street food that’s close to my heart. I first tried making it at home years ago, determined to recreate that magic, and after a lot of experimenting, this Instant Pot version is my go-to. It’s quicker, easier, and tastes just as amazing! Get ready to bring the taste of India to your kitchen.

Why You’ll Love This Recipe

This Instant Pot Pav Bhaji is a game-changer. It delivers all the authentic flavors you crave, but in a fraction of the time. Seriously, the Instant Pot does most of the work! It’s perfect for a weeknight dinner, a weekend treat, or when you’re craving something comforting and delicious. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking and even sneak in extra veggies.

Ingredients

Here’s what you’ll need to make this incredible Pav Bhaji:

• 4 tablespoons butter
• 1 large yellow onion (chopped)
• 1 tablespoon ginger-garlic paste
• 1 bell pepper (chopped)
• 1 cup cauliflower (chopped) – about 150g
• 2 potatoes (peeled and cubed) – about 250g
• 2 tomatoes (chopped)
• 1/2 cup green peas – about 75g
• 2 teaspoons salt
• 1 cup water – 240ml
• 2 tablespoons tomato paste
• 2 tablespoons pav bhaji masala
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric
• 1/4 cup cilantro (chopped) – for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Pav Bhaji Masala: This is the heart and soul of the dish! You can find it at most Indian grocery stores, or online. Different brands have slightly different flavor profiles, so feel free to experiment to find your favorite.
• Kashmiri Red Chili Powder: Don’t skip this! It adds a beautiful vibrant red color without making the bhaji overly spicy. It’s all about the color, trust me.
• Butter – Crucial for Flavor: Seriously, don’t skimp on the butter. It’s what gives Pav Bhaji its rich, luxurious texture and flavor. It’s a bit indulgent, but totally worth it!
• Regional Variations in Vegetable Choices: Traditionally, Pav Bhaji includes a mix of vegetables. Feel free to add other veggies like carrots, green beans, or even mushrooms. My grandmother always added a little bit of beetroot for extra sweetness and color!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of butter in your Instant Pot on the ‘Sauté’ mode.
2. Add the chopped onion, ginger-garlic paste, and bell pepper. Sauté for about 5 minutes, until the onions soften and turn translucent. This is where the base flavor starts to build.
3. Now, add the chopped cauliflower, cubed potatoes, chopped tomatoes, green peas, salt, and water. Give everything a good stir to combine.
4. Secure the lid on your Instant Pot and pressure cook on high for 6 minutes.
5. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
6. Using a potato masher, gently mash the vegetables to your desired consistency. Some people like it completely smooth, others prefer a little texture – it’s up to you!
7. Stir in the tomato paste, pav bhaji masala, Kashmiri red chili powder, turmeric, and the remaining 2 tablespoons of butter. Sauté for another 5 minutes, stirring frequently, to allow all the flavors to meld together beautifully.
8. Finally, garnish with freshly chopped cilantro.

Expert Tips

• Don’t overcook the vegetables! You want them tender, but not mushy.
• Taste and adjust the seasoning as needed. Add more salt or chili powder to your liking.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomato paste.
• If the bhaji is too thick, add a splash of water. If it’s too thin, sauté for a few more minutes to reduce the liquid.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pav Bhaji Adaptation: Swap the butter for vegan butter or oil, and ensure your pav bhaji masala is vegan-friendly.
• Gluten-Free Pav/Bun Options: Use gluten-free burger buns or serve the bhaji with roti (Indian flatbread) instead.
• Spice Level Adjustment – Mild, Medium, Hot: Reduce or increase the amount of Kashmiri red chili powder and add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Navratri/Janmashtami: During fasting periods, you can omit the potatoes and onions and use other permitted vegetables like pumpkin or sweet potatoes.

Serving Suggestions

Pav Bhaji is traditionally served with toasted pav (burger buns), diced onions, lime wedges, and a generous dollop of butter. Honestly, the butter is non-negotiable! A side of sliced tomatoes and a sprinkle of cilantro complete the experience.

Storage Instructions

Leftover Pav Bhaji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

Let’s answer some common questions:

• What is Pav Bhaji traditionally served with? It’s served with toasted pav (burger buns), diced onions, lime wedges, and lots of butter!
• Can I make Pav Bhaji ahead of time? Yes! You can make the bhaji a day or two in advance and store it in the refrigerator. Just toast the pav and assemble everything when you’re ready to serve.
• What is the best type of Pav (bun) to use? Soft, slightly sweet burger buns are ideal.
• Can I use a regular pot instead of an Instant Pot? Absolutely! You’ll need to cook the vegetables for longer, about 20-25 minutes, until they are tender.
• How can I adjust the spice level of the Pav Bhaji? Control the amount of Kashmiri red chili powder and add a pinch of cayenne pepper for extra heat.

Enjoy! I hope this recipe brings a little bit of Indian street food joy to your home. Let me know in the comments how it turns out for you!