Instant pot pav bhaji
Instant Pot Pav Bhaji is a quick and easy way to enjoy delicious Indian street food and it can be made in less than 45 minutes.
Servings 4 people
Calories 259kcal
Ingredients
- 2 cups around 250 grams Potatoes Peeled and cut into cubes
- 1 cup around 120 grams – Cauliflower florets
- 2 cups Finely chopped Tomatoes
- 1 cup Finely chopped Onion
- 1 cup Finely chopped capsicum / bell pepper
- ½ cup green peas
- ½ cup grated beetroot
- 7 cloves Garlic Big around 30 grams
- 1 tablespoon Red kashmiri chili powder
- 1 ½ teaspoon Salt or to taste
- ½ teaspoon Turmeric powder
- 2 tablespoon Pav bhaji masala divided
- ¼ cup finely chopped cilantro
- 2 tablespoon Butter I have used salted butter
- 1 tablespoon Oil
8 Ladi pav/buns, cilantro, finely chopped onion, some lime wedges, and some butter for serving
Instructions
- Turn on the sauté button of the instant pot.
- Heat oil and 1 tablespoon of butter in the inner pot of the instant pot.
- Once hot, add garlic and onion. Sauté for 2 to 3 minutes. Now add 1 tablespoon Pav bhaji masala, salt, and turmeric powder. Saute for 10 to 15 seconds.
- Then add bell pepper and tomatoes. Saute for 3 minutes, stirring frequently.
- Add remaining vegetables – potato, beetroot, cauliflower, and green peas – 1 cup of water. Mix everything very well.
- Now close the instant pot with its locking lid, set the vent valve in the sealing position, and turn off the instant pot from the sauté button.
- Now press the pressure/manual button and set the time for 15 minutes under high pressure.
- Once the cooking time is done, let the pressure release naturally.
- Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher.
- Stir in the remaining 1 tablespoon pav bhaji masala, Kashmiri red chili powder, and 1 tablespoons of butter. Mix well.
- Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes.
- Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed.
- Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
- Instant Pot Pav Bhaji is ready.
Toast the Pav
- To toast the pav, melt butter in a pan on medium heat. Sprinkle some pav bhaji masala and some cilantro on top of the butter halves the bun (pav) from the middle, and then place the buns on the pan.
- Press to toast the pav until crisp and golden brown from both sides.
Serve the Pav Bhaji
- To serve the pav bhaji, place a spoon full of hot bhaji on a plate. Sprinkle onion, and cilantro and add a dollop of butter. Serve with toasted pavs and a side of a lemon wedge. Enjoy.
Notes
- To make this recipe, proportion is everything. The ratio of tomatoes and onions to other vegetables is very important.
- A generous squeeze of lemon juice is just before serving.
- Use fresh garlic and fresh tomatoes.
- If you want the pav bhaji to taste just like Mumbai street style or fast food restaurant then do not compromise on the amount of butter used.
- Don’t forget lots of cilantro and chopped onions while serving the pav bhaji!
- Toast the pav in an ample amount of butter and serve immediately.
Nutrition
Calories: 259kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 990mg | Potassium: 1094mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2106IU | Vitamin C: 92mg | Calcium: 70mg | Iron: 2mg