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–+ servings

Pav Bhaji in Instapot

A popular Indian street food, now in an instapot
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Course, Soup, Stew, Vegetable
Cuisine Indian, Street Food
Servings 6 people
Calories 211 kcal

Equipment

  • 1 InstaPot
  • 1 Spice Grinder Coffe Grinder / Mortor and Pestle

Ingredients
  

  • 2 cups Red Onions Peeled, Diced
  • 3 cup Tomato Choped
  • 1 inch Ginger Peeled
  • 8 Cloves Garlic Peeled
  • 3-4 ea Kashmiri Red Peppers Whole
  • 1 ea Bell pepper Chopped
  • 3 cups Russet Potatoes Peeled, Chopped
  • 1 cup Carrot Peeled chopped
  • 2 cup Cauliflower Washed, cut to small pieces
  • 1 cup Green Peas Fresh / Frozen

Bhaji Masala

  • 4 tbsp Coriander Seed
  • 2 tbsp Cumin Seed
  • 2 ea Bay Leaf
  • 10 ea Cloves
  • 2 ea Cardamon
  • 2 inch Cinnamon
  • 1 tsp Black Pepper
  • 3/4 tbsp Fennel Seed
  • 10 ea Kashmiri Dried Red Peppers
  • 1 tsp Turmeric
  • 1 tbsp Mango Powder Can sub lime juice
  • 2 tbsp Bhaji Masala See this post
  • 1 cup Water
  • 1 tsp Salt To Taste
  • 1 tbsp Lime Juice

Pav

  • 10 ea Dinner Rolls or croissants
  • 2 tbsp Butter

Instructions
 

Bhaji Masala

  • In a thick bottomed pan, dry roast the coriander seeds and cumin seeds. and set aside
  • Dry roast bay leaf, cloves, cardamom, cinnamon stick, pepper and pepper, and set aside.
  • Dry roast dried kashmiri red chili till they puff up.
  • Transfer to the small blender and allow to cool completely
  • Add turmeric powder and dry mango powder
  • Blend to fine powder without adding any water
  • Store in a cool Dry Place, in an air tight container

Bhaji

  • Soak red whole chili in 1 cup water for 15 mins. Grind chili, ginger and garlic along with the water to a paste. 
  • Start the pressure cooker in sauté mode and heat 2 tbsp butter/oil in it
  • Add onions and sauté for 3 minutes.
  • Add bell pepper and sauté for another 2 minutes.
  • Add tomatoes, bhaji masala and salt
  • Add the ground chili paste. If anything is stuck to the bottom of the pot, scrape it with a spatula.
  • Add cauliflower, potatoes, carrots, and green peas. Mix well.
  • Press cancel and close lid with vent in sealing position. 
  • Change the setting to manual or pressure cook mode at high pressure for 8 minutes.
  • When the instant pot beeps, release the pressure naturally.

Pav

  • Slice each pav or dinner rolls in two halves.
  • Heat butter on a pan and place the sliced pav on it.
  • Lightly toast on one side and then turn to toast on the other side. 

Notes

Take 1-2 ladles of bhaji in a plate. Add a dollop of butter.
Sprinkle some chopped onions and cilantro on the top.
Sprinkle some lime juice on the top if you like a tangier taste.
Serve with two buttered pav's on the side. 
 
If the bhaji is to spicy, use yogurt to tame the flame.
 
I always have this with mango pickle.
 
One can make the bhaji masala or one can buy, or here is a quick mix for the masala:
1 tsp coriander powder
1 tsp garam masala
1 tsp dry mango powder (or lime juice)
1/2 tsp turmeric powder 
 

Nutrition

Calories: 211kcalCarbohydrates: 38gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 479mgPotassium: 945mgFiber: 8gSugar: 8gVitamin A: 4529IUVitamin C: 49mgCalcium: 129mgIron: 4mg
Keyword Curry, Vegetable
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