Mumbai Pav Bhaji | Instant Pot Pav Bhaji

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 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 of 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.



Fried Brown Rice With Green Beans, Capsicum, And Herbs | Fried Brown Rice With Veggies | Instant Pot Fried Rice

According to me, Winter season should be declared as the season of laziness, comfort food, and sleep. I am not at all a morning person and winter morning makes it more difficult for me. 😦 A hot cup of tea is all I need in the morning. (though not regularly) 😀


It’s been a long time since I had fried rice. Today I was craving for a plate of fried rice with loads of veggies. And in veggies, I was left with green beans and capsicum only. So, this beans, capsicum fried rice is the solution to my craving. I love it how inexpensive ingredients and super-healthy veggies makes a comfort food for the lazy evening. Add a combination of your favorite veggies and adjust chili sauce according to your taste and preference.


If it’s too plain to eat, just add few chunks of your favorite meat/ tofu/paneer and serve with Chicken ManchurianVeg-Manchurian, Chilli Chicken and enjoy the healthy version filled with fiber and protein.

Serves 2


  • 3 Cups cooked brown rice
  • 250Gms green beans, chopped as desired
  • 1 Cup capsicum, cut into Julians
  • ½ Cup onion, thinly sliced
  • 2 Garlic cloves, finely sliced
  • 2 Tbsp red chili sauce
  • ½ Tsp crushed black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp herbs (dried/ freshly chopped)
  • Salt as required
  • 2 Tbsp olive oil

Learn Step By Step recipe With Pictures For Fried Brown Rice With Green Beans, Capsicum, And Herbs | Fried Brown Rice With Veggies


Step 1- Heat oil on sauté (high) mode and add garlic. Sauté until garlic turns brown then add onion and fry until soft and add green beans

Step 2- Fry until the green beans are cooked and then add capsicum and fry for another 2mins

Step 3- When the capsicum is half cooked add the cooked brown rice, red chili sauce, and salt as required. Mix well and turn off the flame. Add soy sauce, herbs, crushed black pepper and mix well. Fried rice is ready to be served

Serve hot as it is or with a bowl of Veg-Manchurian, Chicken Manchurian as a side dish. Have a happy and lazy weekend. 😀


Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Instant Pot has made my life so much easier. Now I get extra lazy time to just sit and relax and enjoy my cup of tea 😀 Usually I don’t cook non-vegetarian dishes during weekdays as they are little time consuming but the curiosity of cooking Biryani in an Instant Pot made me do that. And trust me, Biryani came out really great and flavorful. The rice and chicken were cooked to the PERFECTION! I am in love with my Instant Pot.


This is not the traditional Biryani recipe where we layer the rice and chicken and then dum the Biryani. This is a one-pot Chicken Biryani recipe. However, the taste is so delicious that you just won’t be able to control yourself from overeating, Instant Pot Biryani is a really quick recipe. So, before starting just grab all the spices, chop the onions, green chilies, coriander leaves, marinade the chicken, soak the rice and then start with the cooking. While the Biryani was being pressure cooked it was really hard to wait as my house was filled with the Biryani aroma.


Must try this Instant Pot Chicken Biryani and do let me know how you like it. Serve this quick Chicken Biryani to your guests and sit back and enjoy the compliments. 😀 🙂

Serves 2


For Marinating Chicken 

  • 1 lb Chicken drumsticks (make slits in the drumsticks)
  • ½ Cup thick curd
  • ¼ Cup coriander leaves, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Tsp garam masala
  • ½ Tsp turmeric powder
  • 2 Tbsp lemon juice
  • Salt as required

For Biryani

  • 2 Cups Basmati rice
  • 1 Large onion, finely sliced
  • 1 Small tomato (optional)
  • 3-4 Green Chilies, slit
  • 1 Bay leaf
  • 1 Star anise
  • 1-inch cinnamon stick
  • 2-3 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 3-4 Tbsp ghee
  • Few drops of Kewra water
  • ¼ Cup mint-coriander leaves, finely chopped

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken drumsticks and marinade for at least 30mins. Soak rice in another bowl for 20mins and then drain and keep aside

Step 2- Turn Instant Pot to sauté mode and add ghee. When it displays hot add sliced onions and fry until dark golden brown. Remove half of the onion on a plate for garnishing

Step 3- Add the marinated chicken, chopped tomato, and chopped green chili. Give it a mix and then add all the whole dry spices (cumin seeds, fennel seeds, bay leaf, star anise, cloves, and green cardamoms). Cancel the sauté mode and pressure cook for 4mins with the valve on the seal side. Let the pressure release naturally for 5mins and then manually release the pressure

Step 4- Chicken is 70-80% done now. Spread the soaked rice over the chicken. Add 3 cups of water (quantity of water depends on the quantity and quality of rice, so adjust accordingly) and salt as required. Gently stir and close the Ip lid. Pressure cook for 3mins with the valve on the venting side. Let the pressure release naturally and then open the lid

Step 5- Garnish the biryani with caramelized onion, coriander leaves, and few drops of kewra water. Gently fluff and serve with raita, some onion rings, and lemon wedges


Instant Pot Goat Curry | Mutton Curry


Goat curry is something which I rarely make because this is one of those dishes that I am scared of cooking as they require a lot of patience and time. 😛 The slow cook method and sautéing of masala is what makes the curry more delicious and I like non-vegetarian curries that way only. But when you have an Instant Pot no dish can scare you. Why do I like my Instant Pot so much? Well, apart from all its features this not only uses less energy but it also saves a lot of time but also that continuously stirring of curries and of course, no pressure cooker whistle noise. 😀

The tadka in mutton curry is optional so feel free to skip this part. 😀 Serve this spicy goat curry with plain naan or jeera rice and enjoy the meal. Don’t forget to take a nap after this heavy meal. 😛


Serves 4


  • 2 Pounds goat pieces (bone-in)
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Salt

For Curry

  • 1 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1-inch cinnamon
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 2 Dry red chilies
  • 8-10 Garlic cloves
  • 1-inch ginger
  • 2 large onions, finely sliced
  • 1 Large tomato, chopped
  • ¼ Cup desiccated coconut, grind to a smooth paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 3-4 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Goat Curry | Mutton Curry


Step 1- Thoroughly wash the mutton pieces 3-4 times and drain the water. In a large mixing bowl add ginger-garlic paste, Kashmiri red chili powder, turmeric powder and salt to the mutton pieces. Mix well and keep aside


Step 2- Turn sauté mode ON and add oil. When it displays HOT add cumin seeds, cinnamon stick, black peppercorns, dry red chilies, and green cardamoms. sauté for 30secs and then add ginger-garlic and again sauté until aromatic

Step 3- Add the sliced onions and sauté for 4mins until they turn golden brown and translucent. Leaving ¼ of the fried onions in the pot take all in the mixie jar with chopped tomato and grind to a smooth paste

Step 4- Add the ground paste to the Instant Pot and add desiccated coconut paste, coriander powder, red chili powder, and salt as required. Sauté for 2mins and then add the marinated mutton. Sauté for 4mins and add ½ cup of water. Change the Instant Pot mode to pressure cook. Turn the valve to seal position and pressure cook for 20mins

Let the pressure goes off naturally and then open the lid. If you want thick consistency of the gravy turn to sauté mode and cook until you get the desired consistency of the gravy

Serve with choice of Indian flatbread or rice and some vinegar onions on the side. Enjoy the meal. 🙂


Dhaba Style Paneer | Dhaba Paneer In Instant Pot

The specialty of the Dhaba Style cooking is their unique style of cooking with very easily available ingredients at home and everything cooked very well in a dollop of ghee/butter. And of course, the rich, SPICY and the finger licking taste. 🙂 For me, nothing matches the taste of the dhaba food.


This Dhaba Paneer recipe is one of the mouthwatering recipes of paneer. The use of roasted dry spices powder in this curry enhances the flavor and took it to another level. It tastes much better when you use homemade fresh paneer. If you have store-bought paneer then keep it in a bowl full of salted warm water for 30mins and then use it in the curry. And don’t forget to dry roast the spices powder to give a nice flavor.


This spicy finger-licking Paneer dish tastes best with Roti, Naan, or Jeera Rice. Serve some vinegar onion on the side and enjoy the Dhaba Style Paneer once in a month. 😀 And have a glass full of Buttermilk after this heavenly meal to digest your food. 😀 This is a must try recipe for dhaba food lovers. Even if you are not a dhaba food lover still try this recipe and I am sure you will be going to love this Paneer dish.


Serves 4


  • 500Gms Paneer, cut into cubes
  • ½ Cup capsicum, cut into cubes
  • 2 Cups onion, finely chopped
  • ½ Cup tomato, finely chopped
  • 2 Bay leaves
  • 3-4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 Tsp cumin seeds
  • ½ Tsp black peppercorns
  • 2 Black cardamoms
  • 2-3 Green cardamoms
  • ¼ Cup thick curd
  • 1 Tbsp roasted coriander powder
  • 1 Tsp roasted cumin powder
  • 1 Tbsp roasted red chili powder
  • ½ Tsp kashmiri red chili powder
  • ½ Tsp garam masala
  • ¼ Tsp amchur powder
  • 1 Tbsp roasted gram flour
  • 1 Tsp dried kasuri methi
  • 1 Tbsp + 3Tbsp ghee

Learn Step By Step Recipe With Pictures For Dhaba Style Paneer Curry | Dhaba Paneer Curry In Instant Pot


Step 1- Pan fry the paneer cubes with 1tbsp of ghee until light brown from both the sides and remove on a plate


Step 2- Turn on the Instant Pot to sauté mode and roast the whole spices until aromatic. Then add 3tbsp ghee and roast for few more seconds


Step 3- Add the onions and fry them until translucent. Add turmeric powder and curd and mix well. Fry until the mixtures thicken (30secs-35secs) and then add tomato with salt as required. Fry for 3-4 minutes



Step 4- When the tomato turns mushy, add gram flour, coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, amchur powder, and garam masala. Give it a nice mix and add 1cup water. Pressure cook for 2min and after 3-4mins manually release the pressure. The gravy is ready



Step 5- Add the fried paneer cubes and kasuri methi. Gently mix and the dhaba paneer is ready to serve


For Instant Pot, feel free to adjuct the time for sautéing and pressure cooking if required.

If using a kadhai/pan, follow the same process for the recipe. Just increase the cooking time as an Instant Pot cooks faster than any utensil. 😀

Serve with roti, naan/ butter naan, steamed rice, jeera rice or kulcha and some vinegar onion and pickle. Enjoy 🙂


Instant Pot Chicken Curry

What’s not to love about Instant Pot when you can cook your chicken curry within 15mins. Starting from chopping onions to serving chicken curry…all it takes is 15mins of your time and It’s ready without compromising on the taste and texture of the chicken curry. Although I love chicken curry cooked on low flame with adding ingredients step by step yet I wanted to recreate the same recipe using my Instant Pot. I was prepared for the worst but to my surprise, it came out really well. 🙂 Phew…! Thank you, Instant Pot for saving me. 😀 The exact taste with perfectly cooked chicken. So flavorful and quick recipe it is. Thanks to my Instant Pot for saving my time. 😀


I have used chicken drumsticks here, you can use the bone-in or boneless pieces too to cook this chicken curry. Pressure cook time may vary depending upon the size of chicken pieces.


Serves 3


  • 6 Chicken drumsticks
  • 2 Bay leaves
  • 4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 ½ Tsp cumin seeds
  • 1 Tsp black peppercorns
  • 1 Large onion, finely sliced (1 ½ Cup finely sliced onion)
  • 1 Medium tomato, chopped (½ Cup tomato)
  • 6-7 Garlic Cloves, sliced
  • ½ inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala powder
  • 2-3tbsp Mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Curry


Step 1- Turn sauté mode on and heat oil. When it displays HOT add cumin seeds, bay leaves, dry red chilies, black peppercorns, and cinnamon stick. Sauté for 10secs and then add chopped ginger-garlic and again sauté for few seconds

Step 2- Add the chopped onions with coriander powder, turmeric powder, and red chili powder and give it a mix. Then add chopped tomato and salt as required. Pressure cook for 2mins with the vent on sealing side. Manually release the pressure and mix well

Step 3- Now add the chicken drumsticks and sprinkle some garam masala. Fry for 3mins and then cover the lid of the instant pot and pressure cook for 6mins (less or more depending on the chicken pieces size) with the vent on sealing side. Let the pressure release naturally


Garnish with freshly chopped coriander leaves and serve with naan, chapati, or rice and relish the dish. 🙂


Instant Pot Sambar | Mixed Veg Sambar

When you don’t have to monitor or do babysitting while cooking, any recipe is easy. And when it is an Instant Pot then it is much easier to cook. I have recently bought an Instant Pot and started with experimenting dished by trial and error method. 😛 My first recipe was Palak-Aloo sabji as it doesn’t require much supervision and time to cook. Well, I was really amazed to see how the cooking time reduced to half so I seriously didn’t get time to click pictures. I kept on cooking easy-peasy dishes just be sure that I understand this gadget properly.


Sambar is a South Indian delicacy which is enjoyed in every part of India with its own touch of spices. So feel free to adjust spices according to your taste. I have made Sambar number of times (No, I am yet not an expert in making sambar) but this time I was little scared as I was cooking in an Instant Pot. 😀 Thankfully, Sambar came out delicious without getting uncooked overcooked or burnt.Phew! Serve a bowl of piping hot sambar with idli, dosa, rice, or enjoy as a soup. 😀 Delicious.


Serves 5-6


  • 1 Cup tuar dal
  • 2 Cups mixed veggies, chopped (your choice, I have used drumsticks, beans, and yellow squash)
  • ½ Cup onion, finely sliced
  • 8-10 Curry leaves
  • 2 Dry red chilies
  • 1 Tsp mustard seeds
  • Pinch of asafoetida
  • 1 Tbsp tamarind pulp
  • 1 Tbsp sambar powder
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • Salt as required
  • 2 Tbsp oil

For Tempering

  • 1 Tbsp oil
  • ½ Tsp mustard seeds
  • ½ Tsp cumin seeds
  • 2 Dry red chilies
  • 5-6 Curry leaves
  • Pinch of asafoetida
  • ½ Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Instant Pot Sambar | Mixed Veg Sambar


Step 1- Turn on the pressure cook(Hi) mode on your IP and add tuar dal, turmeric powder and salt with 4cups of water. Pressure cook (Hi) for 7mins with the vent in sealing position. Then manually release the pressure. Transfer the dal to a bowl and keep aside

Step 2- Turn the saute mode on. Once it is hot splutter the mustard seeds, add dry red chilies, curry leaves and a pinch of asafoetida. Now add chopped onion and all the veggies together. Saute for 2mins on normal mode

Step 3- Add red chili powder, turmeric powder, sambhar powder, tamarind pulp, and salt as required. Mix everything well and then add the cooked dal and required water. Set in Pressure Cook(HI) mode and cook for 4mins with the vent on sealing position. Let the pressure goes off naturally

Step 4- Once the pressure goes off, open the lid and stir the sambar. For tempering heat oil in a tempering pan and splutter mustard seeds, add ½tsp cumin seeds, curry leaves, dry red chili, a pinch of asafoetida. When the curry leaves are crisp turn off the flame and add kashmiri red chili powder and temper the sambar

Serve hot sambar with steaming hot idli, dosa or plain rice. Enjoy the meal. 🙂