Mumbai Pav Bhaji | Instant Pot Pav Bhaji

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An Indian street food which has been a crowd pleaser recipe for decades in Mumbai and all over India is every Mumbaiya’s and a foodie’s love. 😀
A blend of various vegetables cooked with few spices and served with a dollop of butter and soft and buttery pavs is enough to make anyone drool. This is one such healthy dish which is packed with nutrients from different veggies.
Traditionally, the mixture of vegetables is first steamed, mashed and then cooked with onion-tomato base and few spices and served with buttery pav. Thanks to the Instant Pot for making this recipe a One-Pot Recipe without compromising on the taste and aroma of the dish. 😀 Try this one-pot pav-bhaji for weekday night dinner. I would suggest you use butter to make the Mumbai style pav-bhaji. Pav-bhaji tastes better with a dollop of butter. 😉
Serves 4

  • 2 Cups Cauliflower florets
  • 2 Cup potatoes, chopped
  • 1 Cup green peas
  • 1 Cup carrots, chopped
  • ½ Cup green beans, chopped
  • 1 Onion (large or 1Cup), finely chopped
  • 3 Tomato (larger or 3cups), finely chopped
  • 1 Green capsicum, finely chopped
  • 1 Green chili, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tsp cumin seeds
  • 2 Tbsp pav bhaji masala
  • 1 Tsp red chili powder (or as desired)
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • ½ Lemon
  • Salt as required
  • 3 Tbsp butter + butter cubes for garnishing

For Pav

  • 6-8 Pavs
  • 2 Tbsp butter
  • 1 Tsp pav bhaji masala

For Garnishing

  • 1 Small onion, finely chopped
  • 2-3 Lemon wedges

Learn Step By Step Recipe With Pictures For Mumbai Pav Bhaji | Instant Pot Pav Bhaji
Step 1- Turn IP to sauté mode and heat butter. Add cumin and when it starts spluttering add onions and sauté for 4mins. Add ginger-garlic paste and sauté  for 35-40secs

Step 2- Add capsicum and tomatoes and sauté for another 5mins until the tomatoes are mushy. Add the veggies, ½ cup of water, Kashmiri red chili powder, turmeric powder, red chili powder, and salt as required. Cancel the sauté mode and turn the IP to pressure cook mode and pressure cook for 4mins with the vent on the seal side

Step 3- Let the pressure goes naturally for 5mins and then quick release the pressure. Turn the IP to sauté mode to evaporate the water. Using a potato masher or blender mash/blend the veggies until coarse or desired texture. Turn off the IP when water evaporates

Step 4- Squeeze lemon and mix well. Adjust salt if required. Add 1cube of butter and let it melt there in the pot

For Pav
Heat butter on a pan/tawa and sprinkle some pav bhaji masala over it. Slice the pav horizontally and  toast from both the sides
Garnish with chopped onion and lemon wedges and serve hot-hot pav bhaji with a dollop of butter to enjoy the Mumbai pav-bhaji.


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