Pav Bhaji

Pav Bhaji is one of my favorite comfort foods - a spiced, buttery vegetable mash served with soft dinner rolls. This Instant Pot version makes it incredibly easy to prepare at home.

Ingredients

Servings: 4-6

For the Bhaji:

  • 1 tablespoon oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cumin seeds (optional)
  • 3/4 cup onions, finely chopped (125g - 1 medium or 2 small)
  • 3/4 cup tomatoes, finely chopped (125g - 2 medium)
  • 1 1/2 cups potatoes, diced (300g - 3 medium or 2 large)
  • 1/2 cup green peas (75g)
  • 1/2 cup carrots, diced (75g - 1 medium)
  • 1 cup cauliflower florets (or substitute with 1/2 cup potatoes)
  • 1/2 cup bell pepper, chopped (65g - 1 small capsicum)
  • 1 tablespoon ginger garlic, finely chopped or paste
  • 1 green chili, slit (optional)
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon turmeric
  • 1 to 1 1/2 tablespoons pav bhaji masala
  • 1 teaspoon red chili powder (can add more for heat)
  • 2 cups water
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 2 to 3 tablespoons coriander leaves, chopped

For Serving:

  • 6 to 8 pavs (dinner rolls)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pav bhaji masala (for toasting)
  • 4 tablespoons onions, chopped
  • 2 tablespoons coriander leaves, finely chopped
  • Lemon wedges

Instructions

  1. Start sautéing: Press the SAUTÉ button on the Instant Pot. Add 1 tablespoon butter and 1 tablespoon oil to the steel insert. (Optional: add 1/2 teaspoon cumin seeds)

  2. Cook aromatics: Add onions and green chili. Sauté until the onions become transparent. Spread them in a single layer so they fry quickly.

  3. Add ginger-garlic: Stir in ginger garlic paste and sauté for 30 seconds until fragrant.

  4. Add tomatoes: Add tomatoes, bell pepper, and sprinkle salt. Sauté until the tomatoes turn soft and mushy.

  5. Add spices: Add pav bhaji masala, red chili powder, and turmeric. Mix well.

  6. Add vegetables: Add all the vegetables – potatoes, carrots, cauliflower, and peas.

  7. Deglaze: Pour 2 cups of water and deglaze the pot by scrubbing the bottom with a wooden spatula to remove any stuck bits.

  8. Pressure cook: Press CANCEL button, then press PRESSURE COOK button with high pressure setting. Set the timer to 5 minutes and turn the steam release handle to the sealing position.

  9. Release pressure: When the Instant Pot beeps, wait for 5 minutes for natural pressure release. Then carefully release the remaining pressure manually.

  10. Mash vegetables: With a potato masher or the back of a large spoon, mash all the vegetables well.

  11. Final seasoning: Press SAUTE button again. Taste and adjust seasonings - add more salt, red chili powder, or pav bhaji masala if needed.

  12. Simmer and thicken: Let the bhaji simmer for 3-4 minutes until it thickens to the desired consistency.

  13. Finish the bhaji: Add kasuri methi, stir well, and press CANCEL. Mix in fresh coriander leaves.

  14. Toast the pavs (stovetop method): Slit each bun horizontally. Heat a pan, add butter, and sprinkle pav bhaji masala over it. Place the buns cut-side down and toast until lightly crisp.

  15. Alternative oven method: Preheat oven to 240°C (465°F). Spread butter on the cut sides of the pavs, place them on a baking tray butter-side up, and bake for 2-3 minutes, until golden.

  16. Serve: Transfer bhaji to serving bowls. Top with a small pat of butter and garnish with coriander leaves. Serve hot with toasted pavs, chopped onions, and lemon wedges on the side.

Serving Suggestions

  • Serve immediately while hot with butter-toasted pavs
  • Garnish with extra butter, chopped onions, and fresh coriander
  • Squeeze fresh lemon juice over the bhaji before eating
  • Serve with a side of pickled onions or green chutney
  • Pair with a cold lassi or masala chai

Notes

  • For a deeper red color, add more Kashmiri red chili powder after pressure cooking
  • Make sure to deglaze the pot well before pressure cooking to avoid the “burn” notice
  • The bhaji should have a thick but slightly fluid consistency - add a little hot water if it becomes too thick
  • For the best flavor, let the bhaji sit for 5-10 minutes after cooking before serving
  • You can add 1/2 teaspoon of cumin seeds while tempering for extra flavor
  • Vegetables should be mashed to a semi-smooth consistency with some texture remaining