In this easy Instant Pot Pav Bhaji recipe, this Mumbai classic gets a hearty, protein-rich twist with the addition of creamy paneer stirred right into the spiced vegetable mash. Scoop it up with buttery, toasted dinner rolls and you've got a comforting 30-minute meal that's bursting with authentic Mumbai street-style flavor!
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I got introduced to Pav Bhaji during my stay in Mumbai three decades ago. Since I was homesick, a friend took me out for dinner to a restaurant called 'Shiv Sagar'. We ordered Pav Bhaji and a Sitafal (custard apple) milkshake. The spicy, flavorful curry, scooped with butter-toasted buns, was an instant hit with me!
It has since become a comfort food that I make often, but with a protein boost - I add grated paneer to the mashed veggies. Additionally, I make it in the Instant Pot, which adds the slow-simmered flavor to the bhaji.
Let's get started on this heartwarming recipe. I hope you enjoy it as much as I do!
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What is Pav Bhaji?
This humble street food originates from the western hub of India's food scene, Mumbai. Bhaji is a simple, veggie mash made with a variety of vegetables. It is typically cooked in butter and spiced with a special spice blend called pav bhaji masala, then served with warm, butter-toasted dinner rolls called Pav.
A generous topping of butter, chopped onion, cilantro, and a squeeze of lime is all you need to complete this dish and enjoy an authentic Mumbai-style Pav Bhaji.
How To Make Authentic Pav Bhaji Masala
Pav bhaji masala is a unique spice blend that forms the foundation of flavor in this curry. Just like Garam masala, it's a ground-up combination of earthy and floral herbs and seeds.
Personally, I love the store-bought spice blends as much as my homemade version. However, if you would like to make it from scratch, here's a recipe for how to make Pav Bhaji masala at home for this quantity:
- 2 teaspoons garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground fennel
- ½ teaspoon ground green cardamom
Ingredients- Notes & Alternatives
Bhaji and Pav are the two components in this heart-warming meal. Let's see what we need to make Paneer pav bhaji in the Instant Pot:
- Assorted Vegetables: In this recipe, I stick to the traditional assortment of vegetables, including cauliflower, peppers, potatoes, carrots, and peas. However, you can add any mix you like, as long as the total is between 7 and 8 cups of chopped vegetables. Fresh veggies work great in this recipe.
- Pav Bhaji Masala: You can make your own using the recipe above or purchase a premixed version from the store.
- Aromatics: Onion, ginger, and garlic provide a flavorful foundation. Use fresh, frozen, or a premade ginger-garlic paste.
- Butter: For an authentic taste, don't skimp on the butter. I prefer to use 'salted butter' in this recipe. It just adds a touch more saltiness, which really elevates this curry.
- Pav: You can use any regular dinner rolls, white or wheat, or even burger buns that aren't sweet.
- Toppings: Butter, chopped onion, cilantro, and fresh lime are the traditional toppings that really complete this dish, adding to its flavor and texture.
- Paneer: This is optional and a personal preference. A small amount of grated paneer boosts the protein content in this dish, making it more wholesome and balanced.
Paneer Texture Tip: Grating the paneer is key here, as it literally melts away in the curry as it cooks, making it creamier.
How to Make Pav Bhaji
- Preheat the Instant Pot by selecting the Sauté function. When the inner pot is hot, add butter and oil.
- When the butter has melted, add the onions, bell pepper, garlic, and ginger, and sauté for 2 minutes.
- Add tomatoes, tomato paste, spices, and ¼ cup water. Stir until everything is combined.
- Turn off Sauté. Add the vegetables and toss until they are evenly coated in the spice mix. Add water.
- Close the lid, and set the vent to the sealing position. Select Manual or Pressure Cook and cook for 8 minutes on high pressure. When the cooking is complete, follow the quick-release method to release the pressure. Open the lid after the pin drops.
- Using a potato masher, mash the vegetables until they reach your preferred consistency. Turn on sauté mode, stir in the grated paneer, and let it simmer for 2 minutes. Stir in lemon juice and adjust seasoning.
- To toast pav, heat a non-stick pan on medium-high heat. Generously spread butter on both sides of the pav and toast them, butter side down, for about a minute on each side.
- Serve the curry warm, topped with a dollop of butter, chopped onion, and cilantro, alongside butter-toasted dinner rolls.
Alternate Method: Stovetop Instructions
- Heat a heavy-bottom pot on medium-high heat. Follow steps 1 to 4 and saute aromatics, add spices and vegetables.
- Add 2 cups of water and bring it to a simmer. Reduce the heat to medium, cover, and cook for 15 to 20 minutes, or until the vegetables are fork-tender. Stir 2-3 times in between to prevent burning.
- Using a potato masher, mash the vegetables to the consistency of your liking, and continue to simmer till it thickens.
- Follow the instructions to toast buns and serve with the suggested toppings.
Low-Carb Variation of Pav Bhaji
My husband and I love pav bhaji, but when the girls aren't home, we prefer to make it low-carb for both of us. To do that, I skip the potatoes in the bhaji for pav and double the amount of cauliflower. As for pav, we toast our preferred keto bread from Costco or Whole Foods and serve it alongside.
Serving Suggestions - What bread pairs best with bhaji?
This vegetable curry is always served with dinner rolls that are toasted in a skillet using a generous amount of butter. For an authentic taste, you can get fresh Pav available at most Indian grocery stores.
Alternatively, feel free to use white or whole-grain dinner rolls that aren't sweet. Burger buns also make a great alternative here.
Other must-have condiments include finely chopped onion, a tiny dollop of butter on the Bhaji (vegetable curry), and freshly squeezed lime just before eating.
Recipe Tips & Notes
- Vegetables: You can customize the assortment of vegetables in this curry. Be sure to use a total of 7 to 8 cups for this quantity.
- Pav Bhaji Masala: I prefer Everest or MDH brand, it tastes as good as the homemade version. For the homemade recipe, refer to the recipe in the content above.
- Bhaji Consistency: The consistency of Bhaji can be customized to personal preference. My family likes the curry to have more texture, so I mash it using a potato masher. That leaves some chunks in there. For a more mashed-potato-like consistency, you can use your immersion blender. Blend the curry for 2 to 3 seconds at a time, blending a few times until you reach your desired consistency.
- Pav: Any soft dinner rolls or burger buns that aren't sweet will work for this recipe.
- Low-Carb Variation: I skip the potatoes in this recipe and double the cauliflower. As for pav, I toast my favorite keto bread from Costco or Whole Foods.
- To Make Authentic Pav Bhaji: Skip the paneer, and you'll have an authentic Pav Bhaji.
- Make it with premade Onion Masala: To make this recipe even easier, skip steps 1 and 2, add ½ cup of tomato onion masala, and resume from step 3.
Frequently Asked Questions
I prefer to use Everest brand or MDH, but I have also listed the homemade recipe in the content above.
Follow the exact instructions for sauteing and adding vegetables and water to the pressure cooker. Close the lid and cook on high heat until it whistles 2 times. Reduce the heat to medium and cook for another 5 minutes.
Let the pressure release naturally for 5 minutes. Then, using a wooden spoon, carefully release the pressure manually. Open the lid after the pressure is released, then follow the instructions for finishing and serving.
The cooking time remains the same even if you double this recipe. The Instant Pot adjusts and takes a bit longer to come to pressure, though, which increases your total time.
That totally depends on the texture you like. Traditionally, a potato masher is used to leave some texture in the curry. However, if you prefer a more pureed texture, you can use an immersion blender and blend for 2-3 seconds a few times to achieve your desired consistency.
To make an authentic Mumbai pav bhaji, follow the instructions and skip the paneer.
More Indian Street Food Recipes
- Bombay Masala Toast
- Dahi Bhalla Chaat
- Paneer Kathi Roll
- Chicken Kathi Roll
- Punjabi Chole with Bhature
📖 Recipe
Instant Pot Pav Bhaji With Paneer (Protein-Rich)
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Video
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped ( 1 cup)
- 1 cup green bell pepper diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 roma tomatoes chopped
- 2 tablespoons tomato paste
- 1 cup carrots chopped in ½-inch pieces
- 3 cups cubed gold potatoes ½-inch pieces
- 2 cups cauliflower florets
- ½ cup green peas frozen or fresh
- 2½ tablespoons pav bhaji masala
- 1 teaspoon kashmiri red chili powder
- 2 teaspoon salt
- 1 cup water
For Finishing
- ¼ cup finely chopped onion
- ¼ cup chopped cilantro
- Juice of ½ lemon
- 4 oz grated paneer (optional)
Instructions
- Preheat the Instant Pot by selecting Sauté. When the inner pot is hot, add butter and oil. When the butter melts, add onions and bell pepper, and saute for 2 minutes. garlic, and ginger, and cook for 2 minutes. Add minced ginger and garlic and saute for another minute.
- Add tomatoes, tomato paste, spices and ¼ cup water. Stir until everything is combined.
- Turn off Sauté. Add vegetables and toss until coated in the spice mix. Add water.
- Close the lid, vent set to sealing mode. Select Manual or Pressure Cook and cook for 8 minutes on high pressure. When the cooking is complete, follow the quick release method as per your cooker instructions to release the pressure. Open the lid after the pin drops.
- Using a potato masher, mash the vegetables until they reach your preferred consistency of a thick curry. Stir in lemon juice and adjust seasoning.
- To toast the pav, heat a non-stick pan on medium-high heat. Generously spread butter on both sides of the pav and toast them, butter side down.
- Grate paneer and stir it in the curry to add some protein. Serve the Bhaji warm, topped with a dollop of butter, chopped onion, and cilantro, with butter-toasted pav (dinner rolls).
Notes
- Vegetables: You can customize the assortment of vegetables in this curry. Be sure to use a total of 7 to 8 cups for this quantity.
- Pav Bhaji Masala: I prefer Everest or MDH brand, it tastes as good as the homemade version. It is easily available in Indian grocery stores or online. For the homemade recipe, refer to the recipe in the content above.
- Bhaji Consistency: The consistency of Bhaji can be customized to personal preference. My family likes the curry to have more texture, so I mash it using a potato masher. That leaves some chunks in there. For a more mashed-potato-like consistency, you can use your immersion blender. Blend the curry for 2 to 3 seconds each time, until you reach your desired consistency.
- Pav: Any soft dinner rolls or burger buns that aren't sweet will work for this recipe.
- Low-Carb Variation: I skip the potatoes in this recipe and double up the cauliflower. As for pav, I toast my favorite keto bread from Costco or Whole Foods.
- Add protein: To add a protein boost to this recipe without altering flavors, stir in 4 oz. of grated or chopped paneer (¼-inch pieces) after pressure cooking and simmer for a few minutes.
Anu says
Is it made in 3 quart or 6 quart instant pot?
Aneesha says
Hi Anu, this quantity can be made in either. Just make sure that your ingredients don't exceed the max line in the steel insert. Enjoy!
Dak says
The spices elevated a mash of common vegetables to something absolutely wonderful. So glad I ordered the Kashmiri red chili powder, it took a while to reach here from India (via your Amazon link) but well worth the wait, it adds a unique heat to the dish.
Aneesha says
Hi Dak, thank you! I'm so glad you enjoyed this dish! Now that you have that gorgeous spice, hope you try more recipes with it!
Manisha says
I was hoping you’d put this recipe up one of these days and boy was the wait worth it. Simply delicious, thank you!
Aneesha says
Hi Manisha, Wow, I'm super glad you enjoyed it, thank you! And you're always welcome to send recipe requests to me via comments on the blog or social media.