Instant Pot Pav Bhaji Masala is the most popular Indian street food recipe! Bhaji means mixed vegetable and pav means it's served with bread! Loaded with veggies and layered with butter, this snack can easily be made vegan and takes just minutes in the Instant Pot.
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What is Pav Bhaji
Bhaji means mixed vegetable gravy in Hindi. A combination of different veggies is cooked together with spices, then mashed and topped with butter. The flavoring comes from a special spice mix called Pav Bhaji Masala that's used to make this dish. This Bhaji is popularly served with Pav (Indian Dinner Rolls) which are also smothered with Amul butter. This mixed vegetable snack is not just a very popular Indian street food but It is one of the easiest and yummiest dishes one can ask for!
One plate of pav bhaji smothered with butter can lift anyone's mood! Growing up, whenever we would visit Juhu or Chowpatty Beach, eating pav bhaji at the local stall there was like a must-do ritual. There is also a restaurant in Chembur (a place in Bombay) called Sadguru that is famous for its pav bhaji and milkshakes. You must try it if you get a chance.
Origination of Pav Bhaji
This dish originated back in the 1800s as a fast lunchtime dish for textile mill workers in Mumbai. It was supposed to be an inexpensive dish that the workers could afford to buy. The veggies they used mainly were onions, tomatoes, and potatoes as they were available at cheap prices. Other expensive veggies were used in less quantity or even skipped.
This mixed vegetable then slowly started gaining cult status and began to be served at restaurants and by street food vendors throughout the country in every variation possible. Today it is popular all over the world. It's also very commonly made in every Indian household. We normally make pav bhaji when our friends come over! It's quick and easy to make. Plus it's a crowd favorite! No one says NO to pav bhaji! Mom would always make pav bhaji when she had an assortment of leftover veggies in the fridge. This was her way of emptying the fridge and sneaking in veggies we didn't like!
Pav Bhaji Recipe video 🎥
Why make this
- Loaded with veggies
- A wholesome, comforting meal
- Is vegan and gluten-free
- Can be made on the stovetop or Instant Pot
- Is an ideal dish when cooking for a crowd
Ingredients needed 🧾
Vegetables - This mixed vegetable recipe calls for a variety of veggies. It is the heart of this recipe. You can add as many or as few as you like. I have used tomatoes, carrots, potatoes, beets (which helps give it a natural color), cauliflower, green peas, green beans, bell peppers, and onions in this recipe.
Other veggies - Ginger, garlic, and green chillies, or serrano peppers help boost the flavors.
Spices - Cumin seeds, chilly powder, and turmeric help bring out the color, spice, and taste.
Pav Bhaji Masala - This is a special spice mix that's used in this recipe. It is easily available in any Indian grocery store or on Amazon. One packet lasts me about 6 months. I stick to tried and tested brands like Everest or Badshah. Even Rasoi Magic is a good brand. You can also make Tawa Pulao, Dosa Waffles, and curries like Rajma, and Chole, with this masala.
Bread - The Indian Pav is the best accompaniment for this bhaji. Or you can use Dinner rolls, Water rolls, burger buns, potato rolls, or plain bread slices. Basically, use unsweetened or any kind of savory bread.
Butter - This really is one of the key ingredients in this pav bhaji recipe. Use plain salted butter (vegan or regular) for more flavor.
Protein - This is purely optional. You can add crumbled paneer or tofu depending upon the diet you follow. You may also mix in some beans.
Cilantro and lemon juice are added as garnish and give this recipe of pav bhaji the required aroma and tang.
How to make it 🔪
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Instant Pot Pav Bhaji
- Turn on the Instant pot in saute mode. Add vegan butter to it. Once the pot beeps, add cumin seeds, ginger, garlic, onions, and serrano peppers. Saute for 30 seconds.
- Then add the roughly chopped tomatoes along with salt. Cook till they turn mushy and soft.
- Add the veggies like beets, carrots, green peas, and green beans. Mix and cook for 30 seconds.
- Then add the remaining veggies like cauliflower and potatoes along with salt and turmeric powder. Add vegetable stock or water and give it all a good mix. Cancel the saute mode and close the instant pot with its lid. Cook in manual mode for 6 minutes with the valve in seal position.
- Release pressure manually when it beeps and open the lid. Mash this mixture coarse using a potato masher or an Immersion Blender.
- Turn on the saute mode and add crumbled tofu, pav bhaji masala, chilly powder, and salt if needed. Chef Tip - Before serving, garnish it with lots of chopped cilantro, and onions along with some lemon juice.
Stovetop Pav Bhaji
- Blanch/steam/cook the peas, cauliflower florets, potatoes, carrots, and green beans. Alternatively, you can also boil them with a little water and a pinch of turmeric powder in the pressure cooker.
- Drain (but keep the water) and mash coarsely. The water that you just drained can be used as vegetable stock and added later in this recipe as needed.
- Heat butter
in a pan. Temper cumin seeds and once they crackle add slit serrano peppers, minced garlic, and ginger. Fry for a minute and then add chopped onions. Saute till they turn translucent. - Then add the chopped tomatoes and salt. Saute it well till the tomatoes turn soft and mushy.
- Next, add the chopped bell peppers and continue to saute for another 2 minutes. Then add the dry spices like turmeric powder, chilly powder, and pav bhaji masala. Mix and fry for another minute.
- Add more butter at this stage. Then add the mashed veggies. Add paneer/tofu as well. Mix it all together and add a little water. Simmer and bring to a boil.
- Then turn off the flame and garnish with chopped cilantro, chopped onions, and lemon juice.
in a pan. Temper cumin seeds
and once they crackle add slit serrano peppers, minced garlic, and ginger. Fry for a minute and then add chopped onions. Saute till they turn translucent.
. Mix and fry for another minute.Prep the bread
Instead of serving the bread as is, pack it with more flavor by toasting the pav with salted butter.
- Heat a griddle and add some salted vegan butter to it.
- As it melts, sprinkle black salt and a tablespoon of the bhaji or the masala. This step is optional but great if you could do it.
- Slit the pav in the middle and place it on the griddle. Cook both sides of the bread in spiced butter. Prepare as many pavs as you want in a similar fashion.
and a tablespoon of the bhaji or the masala. This step is optional but great if you could do it. 
Serving Suggestions 🍽
Garnish is very important in the Pav Bhaji recipe. Garnish it with lots of chopped onions, cilantro, and lemon juice. And yes, don't forget to add some more butter on top. Trust me, butter is what makes pav bhaji - AWESOME! Pav Bhaji can be enjoyed for the main course or as a snack. It's great for parties and get-togethers. Ever since I discovered that pav bhaji can easily be made in the Instant Pot, I have not gone back to the stovetop version. It's just more convenient one-pot cooking.
Top recipe tips 💭
Feel free to add or skip any veggies you like. This recipe is totally customizable. You can totally make a carb-free version by not using potatoes and peas. Butter is significant to pav bhaji masala. Do not skimp it unless you're cooking a leaner version. If you are not a vegan, then use regular salted butter.
The consistency of the bhaji is important. It should be thick and not too runny. Add water or stock accordingly. You can also garnish it with a fried green chilly if you like it hotter. If cooking in the Instant Pot, the cooking time will remain the same even if you double or triple the pav bhaji recipe. The Pot will just take longer to come to pressure.
Recipe FAQs 📖
You can use 1 tablespoon of garam masala, 1 teaspoon of coriander powder, 1 teaspoon of amchur powder, and 1 teaspoon of chilly powder in place of pav bhaji masala powder.
I like to use natural ingredients rather than adding food color. If you add beets, they help give the dish a beautiful red-orange color. You can also add Kashmiri Chilly powder. It gives the dish a nice hue without the heat
You can make this ahead of time and store it. This mixed vegetable stays well in the fridge for 4-5 days. It also freezes well. If it has thickened, adjust the consistency by adding water and then reheat in the microwave or on the stovetop. Just prepare the pav fresh and heat the bhaji with a little butter in the Instant Pot/Stovetop before serving.
You can give this mixed vegetable your own twist by adding loads of cheese to make Cheese Pav Bhaji, or paneer to make Paneer Pav Bhaji. To make it Jain, skip the onions, garlic, and potatoes. Use plantains instead. One fun variation to the recipe that you can try is to make Pav Bhaji Fondue in a Fondue Maker. Just puree the prepared bhaji and add it to the Fondue Maker. Serve it with breadsticks. Another fun twist is to turn it into a bruschetta where the grilled bread is layered with the bhaji and topped with salsa and cheese. Perfect finger food for any party!
Tawa Pulao has to be one of the best ways to repurpose leftover pav bhaji. Like Dal Pancakes, you can use leftover bhaji to make pancakes! They taste amazing. You can also add them to Idli or Dosa batter. They give a nice flavor. Sometimes, I like to mix it with Curd Rice and enjoy it. You can mix it with plain rice, alternate grains, or cauliflower rice and eat it.
More popular Indian street foods
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Recipe 📖
Pav Bhaji Recipe (Instant Pot & Stovetop)
Equipment
Ingredients
- 2 tablespoon vegan butter
- 1 teaspoon cumin seeds
- 1 onion
- 6 cloves garlic
- 1 tablespoon ginger paste
- 2 serrano peppers
- 4 tomatoes
- ½ cup green beans chopped
- ½ cup carrots chopped
- 1 bell pepper chopped
- ½ cup green peas
- ½ cup beetroot chopped
- 2 potatoes
- 1 cup cauliflower
- 1 teaspoon Turmeric powder
- Salt
- 1 tablespoon vegan butter
- 2-3 tablespoon pav bhaji masala
- 2 teaspoon chilly powder
- ½ cup crumbled tofu optional
For garnish
- ½ cup cilantro chopped
- 1 onion chopped
- 1-2 lemons
Bread
- 12 water rolls
Instructions
Instant pot
- Turn on the Instant pot in saute mode. Add vegan butter to it. Once the pot beeps, add cumin seeds, ginger, garlic, onions, and serrano peppers. Saute for 30 seconds.
- Then add the roughly chopped tomatoes along with salt. Cook till they turn mushy and soft.
- Add the veggies like beets, carrots, green peas, and green beans. Mix and cook for 30 seconds.
- Then add the remaining veggies like cauliflower and potatoes along with salt and turmeric powder. Add vegetable stock or water and give it all a good mix.
- Cancel the saute mode and close the instant pot with its lid. Cook in manual mode for 6 minutes with the valve in seal position.
- Release pressure manually when it beeps and open the lid. Mash this mixture coarse using a potato masher or an Immersion Blender.
- Turn on the saute mode and add crumbled tofu, pav bhaji masala, chilly powder, and salt if needed.
- Before serving, garnish it with lots of chopped cilantro, and onions along with some lemon juice.
Stovetop
- Blanch/steam/cook the peas, cauliflower florets, potatoes, carrots, and green beans. Alternately, you can also boil them with a little water and a pinch of turmeric powder in the pressure cooker.
- Drain (but keep the water) and mash coarsely. The water that you just drained can be used as vegetable stock and added later in this recipe as needed.
- Heat butter in a pan. Temper cumin seeds and once they crackle add slit serrano peppers, minced garlic, and ginger. Fry for a minute and then add chopped onions. Saute till they turn translucent.
- Then add the chopped tomatoes and salt. Saute it well till the tomatoes turn soft and mushy.
- Next, add the chopped bell peppers and continue to saute for another 2 minutes. Then add the dry spices like turmeric powder, chilly powder, and pav bhaji masala. Mix and fry for another minute.
- Add more butter at this stage. Then add the mashed veggies. Add paneer/tofu as well. Mix it all together and add little water. Simmer and bring to a boil.
- Then, turn off the flame and garnish with chopped cilantro, chopped onions, and lemon juice.
Prep the bread
- Instead of serving the bread as is, pack it with more flavor by toasting the pav with salted butter.
- Heat a griddle and add some salted vegan butter to it.
- As it melts, sprinkle black salt and a tablespoon of the bhaji or the masala. This step is optional but great if you can do it.
- Slit the pav in the middle and place it on the griddle. Cook both sides of the bread in spiced butter. Prepare as many pavs as you want in a similar fashion.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
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