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pav bhaji served in a steel sectioned plate with raw onions
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5 from 4 votes

Pav Bhaji Recipe (Stovetop & Instant Pot )

Pav bhaji is a tasty and popular Indian street food. It is originally from Mumbai but loved alike across the country. Pav means buttery rolls or Indian buns and bhaji is a spicy mashed vegetable dish. It is a whole meal served with some crispy raw onions and lemon wedges.
This recipe will help you make easy, authentic and best mumbai Pavpav bhaji just like the ones from streets of Mumbai. I am sharing step by step recipe with video and also an easy instant pot or pressure cooker method.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner, Snack, street food
Cuisine: Indian, indian street food,, Maharastrain, Mumbai street food
Keyword: pav bhaji
Servings: 3
Calories: 396kcal
Author: Harini

Ingredients

For making bhaji

  • 2 potatoes large, around 400 grams
  • 1 carrot large
  • 3/4 cup fresh green peas
  • 1 cup cauliflower florets
  • 1/2 cup onion finely chopped
  • 1 cup tomatoes chopped
  • 1/2 bell peppers chopped
  • 2 green chilies
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 3 tablespoons pav bhaji masala powder
  • 2 teaspoons kashmiri red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sugar
  • 3 tablespoons butter use vegan butter for vegan version
  • 1 teaspoon lemon juice
  • coriander leaves as needed

To serve pav bhaji

  • 6 pav or dinner rolls
  • 1 cup finely chopped onions
  • 4 lemon wedges
  • butter as required

Instructions

For Making Bhaji

  • Steam or pressure cook cauliflower, potatoes, carrots, peas and beans until soft & tender with a pinch of salt and turmeric. Drain excess water and mash the vegetables slightly. Set the mashed vegetables aside.
  • While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger and garlic and saute well. You can also use 2 teaspoons ginger garlic paste. Next add 1/2 cup chopped onions and saute till the color changes slightly.
  • Add 1/2 cup chopped bell peppers and saute briefly.
  • Next add chopped tomatoes and saute till it mushy and butter is released from sides.
  • Add the cooked veggies and mix well. Keep mashing the bhaji here and there using a potato masher while cooking. Add Kashmiri red chilli powder, turmeric powder, pav bhaji masala powder, garam masala, salt, sugar and mix well. Cook for 3-4 minutes.
  • Add 1 1/2 cups water and mix. Let the bhaji simmer for 5-7 minutes. Once it is thick and smooth, add a dollop of butter and chopped coriander leaves. Do not make the bhaji very thick as it thickens considerably on cooling. Once done set the prepared bhaji aside.

Toasting Pav

  • To toast pav first of all the slit each pav bun into two. Heat 1 tablespoon butter in a tawa or skillet. Once the butter melts, lower the heat and few chopped coriander leaves and 1/2 tablespoon pav bhaji masala powder. Spread well.
  • Place the slit pav on hot skillet and toast well from both sides.

Serving pav bhaji

  • Pav bhaji is usually served in a segmented plate as seen in the photos here. Place butter toasted pav in the plate. Add piping hot bhaji to bowl or another segment and add a dollop of butter. Place finely chopped raw onions, coriander leaves and lemon wedges. Serve pav bhaji piping hot.

Video

Notes

Instant Pot Method

  1. Place the steel insert inside your instant pot and switch it on.
  2. Add butter and let it melt. Add cumin seeds and fry for 10-15 seconds.
  3. Next add chopped onions and saute until they turn slightly soft.
  4. Next add chopped tomatoes, followed by pav bhaji masala powder, turmeric powder, Kashmiri red chili powder and garam masala powder. Mix and cook until the tomatoes turn a bit soft.
  5. Now add the vegetables and mix well. Add 2.5 cups water, deglaze the pot well and mix thoroughly. Add salt to taste.
  6. Cancel saute button. Close the IP and press pressure cooker or manual button. Set timer for 8 minutes and pressure valve to seal.
  7. Once the IP beeps after the set time, release pressure gently and simmer the bhaji for another 3-4 minutes. Add 1/2 cup water and 1/2 tablespoon butter if you like.
  8. Toast the pav in butter and serve pav bhaji piping hot with raw onions, lemon or lime wedges and coriander leaves.

Nutrition

Serving: 3servings | Calories: 396kcal | Carbohydrates: 14g | Protein: 2g | Fat: 38g | Saturated Fat: 24g | Trans Fat: 2g | Cholesterol: 100mg | Sodium: 462mg | Potassium: 418mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5604IU | Vitamin C: 68mg | Calcium: 45mg | Iron: 1mg