Instant Pot Pav Bhaji Recipe – Authentic Mumbai Street Food

Last Updated on 4 months by Neha Deshmukh

Instant Pot Pav Bhaji Recipe – Authentic Mumbai Street Food

Okay, let’s be real. Is there anything more satisfying than a plate of hot, buttery Pav Bhaji? This vibrant, flavorful dish is the quintessential Mumbai street food, and honestly, it’s a hug in a bowl. I remember the first time I tried it – a whirlwind of spices and textures that completely blew me away! Now, I’ve streamlined the process using my Instant Pot, so you can enjoy this incredible dish without spending hours in the kitchen. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Instant Pot Pav Bhaji recipe is a game-changer. It’s quick, easy, and delivers that authentic taste you crave. The Instant Pot does all the hard work, gently building those incredible flavors. Plus, it’s perfect for a weeknight meal or a weekend treat. Seriously, who can resist a fluffy bun dipped into a rich, spicy vegetable curry?

Ingredients

Here’s what you’ll need to create this magic:

• 3 tbsp light cooking oil
• 1 tsp whole cumin seeds
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 medium-sized onion, finely chopped
• 1 medium-sized green bell pepper, finely chopped
• 2 tbsp tomato paste
• 2 tbsp pav bhaji masala
• 1 tbsp coriander powder
• 1 tsp amchoor powder
• 2 large tomatoes, finely chopped
• 4 medium-sized potatoes, peeled and cut into chunks
• 2 medium-sized carrots, peeled and cut into chunks
• ½ cup frozen peas
• ¼ cup frozen corn
• ½ cup water
• Salt to taste
• 12 mini dinner rolls or slider buns
• 1 tbsp light cooking oil (for toasting buns)
• 1 cup finely chopped red onion (for garnish)
• ¼ cup finely chopped fresh cilantro (for garnish)
• 1-2 limes, cut into wedges (for serving)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Pav Bhaji:

• Pav Bhaji Masala: This is key. I personally love MDH Pav Bhaji Masala, but Everest is also a great option. Experiment to find your favorite!
• Vegetables: Traditionally, Pav Bhaji includes potatoes, peas, carrots, and cauliflower. Feel free to add other veggies like beans or beetroot – my aunt always adds a little beetroot for a beautiful color and subtle sweetness.
• Buns: The buns (pav) are just as important! You want something soft and slightly sweet. Look for “dinner rolls” or “slider buns” – avoid anything too crusty. A good quality bun makes all the difference.
• Amchoor Powder: This dried mango powder adds a lovely tang. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté mode. Heat the oil and add the cumin seeds. Wait until they start to sizzle – that’s when you know the flavor is about to bloom!
2. Add the ginger, garlic, onion, and green pepper. Sauté until the edges are lightly browned. Don’t rush this step; building a good base is crucial.
3. Stir in the tomato paste, pav bhaji masala, coriander powder, and amchoor powder. Cook for about 30 seconds, stirring constantly, until fragrant.
4. Add the chopped tomatoes and cook until they become pulpy, stirring to prevent burning.
5. Now, add the potatoes, carrots, peas, corn, and water. Give everything a good mix.
6. Seal the Instant Pot lid and pressure cook on high for 5 minutes.
7. Let the pressure release naturally. This is important for the flavors to meld.
8. Once the pressure is released, open the lid and mash the vegetables into a smooth curry. You can use a potato masher or the back of a spoon. Add a little water if it’s too thick. Season with salt to taste.
9. While the bhaji is cooking, lightly oil the buns and toast them on a skillet until they’re golden-edged and slightly crispy.

Expert Tips

• Don’t skimp on the mashing! A smooth bhaji is the goal.
• Adjust the water: If you prefer a thicker bhaji, use less water. For a thinner consistency, add more.
• Taste as you go: Pav Bhaji is all about balance. Adjust the spices to your liking.

Variations

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

• Vegan Pav Bhaji: Simply use vegan buns and ensure your pav bhaji masala is vegan-friendly.
• Gluten-Free Pav Bhaji: Use gluten-free buns.
• Spice Level Adjustments: Add a pinch of chili powder or a chopped green chili for extra heat. My friend loves to add a dash of cayenne pepper!
• Festival Adaptations: During Navratri or Diwali, some families add a variety of root vegetables like sweet potato or yam for a festive touch.

Serving Suggestions

Serve the bhaji hot, topped with finely chopped red onion, fresh cilantro, and a squeeze of lime juice. And of course, don’t forget those toasted buns! A side of sliced onions and a wedge of lime are essential for that authentic street food 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. The buns are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or two.

FAQs

Let’s answer some common questions:

• What is Pav Bhaji traditionally served with? Traditionally, Pav Bhaji is served with toasted pav (buns), a side of chopped onions, cilantro, and lime wedges.
• Can I make Pav Bhaji ahead of time? You can definitely make the bhaji ahead of time! It actually tastes even better the next day as the flavors develop. Just store it in the fridge and reheat when you’re ready to serve.
• What is Amchoor powder and can I substitute it? Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t be exactly the same.
• How do I adjust the spice level of the Pav Bhaji? Add a pinch of chili powder or a chopped green chili for extra heat. Start small and taste as you go!
• What type of potatoes are best for Pav Bhaji? Waxy potatoes like Yukon Gold or red potatoes hold their shape well during mashing and give the bhaji a nice texture.

Enjoy your homemade Instant Pot Pav Bhaji! I hope this recipe brings a little bit of Mumbai street food magic to your kitchen. Let me know in the comments how it turns out!