Chili in a pod

Mumbai style Pav bhaji in Instant pot dump and go method

Pav Bhaji – Most popular Indian street food originated from Mumbai, it is a mixture of mashed vegetables cooked in a special blend of spices and served with Pav (Indian bread). This delicious bhaji (masala) can be prepared in less than 20 mins by using Instant pot dump and go method.

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MAIN INGREDIENTS

Vegetables – Cauliflower, Yellow potatoes, Carrot, Green peas, Beet root and Red Bell pepper

Onion – 1 large Onion

Tomato – 1 can (15 oz) Diced tomatoes or 3 medium size chopped tomatoes

Ginger garlic paste – 1 tbsp Ginger garlic paste (or 3 cloves of galic and 1/2 inch chopped ginger)

Lemon Juice- 2 tsp of Lemon juice

Butter – 5 tbsp Unsalted Butter, additional butter for pav / bun seasoning

Spices and Seasoning – Turmeric, Cumin powder, Cilantro powder, Kashmiri chili powder (or paprika), Pav bhaji masala (you can get from Indian grocery store), Garam masala and Salt

Pav / Buns – 12 sets of Pav (or use burger buns)

Garnishing and sides – Sliced cucumbers, Chopped onions, cilantro, lemon wedges

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Dump and Go Bhaji / Masala

To the inner pot, add all the chopped vegetables, 1 tbsp Ginger garlic paste, 1 can (15 oz) diced tomato, spices – turmeric, cumin, coriander, kashmiri chili powder(or paprika), garam masala, pav bhaji masala, 2 tsp lemon juice, 3 tbsp unsalted butter, salt and 3/4 cup water. Give a good mix.

STEP 2 :

  • Close instant pot and set pressure valve to sealing and pressure cook at high for 8 mins.
  • Once pressure cooking time is completed, do a  quick pressure release.
  • Carefully open instant pot lid, with a potato masher or hand blender mash the masala thoroughly.

STEP 3 :

  • To the bhaji / masala add 1 tbsp of unsalted butter and sprinkle some chopped cilantro.
  • Give a good mix and check for seasoning.
  • Take out the pot and keep aside.

STEP 4 : Seasoning Pav / Buns

In a tawa add 1 to 2 tbsp of unsalted butter, once the butter is melted add chopped cilantro, 1/4 tsp kashmiri chili powder, 1/4 tsp pav bhaji powder and mix well for 30 sec at medium to low heat.

STEP 5 : Final Preparation

With knife make a cut in the middle of 2 pav (or burger buns), now place them on tawa and season both the sides. Repeat this process for remaining pav buns.

STEP 6 : Serving

To the bhaji (masala) add a dollop of unsalted butter, chopped onions, cilantro, few drops of lemon juice and serve hot with seasoned pav buns.

TIPS AND TRICKS

To get a nice red color, I used red bell pepper instead of green.

Fell free to adjust the spices according to your taste.

Storing: Store this Bhaji / masala in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).

You can also freeze the masala for up to 3 months.

Substitute: I used kashmiri chili powder, you can replace with Paprika.

In the place of canned tomatoes, use 3 medium size chopped tomatoes.

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Mumbai style Pav bhaji in Instant pot dump and go method
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Mumbai style Pav bhaji in Instant pot dump and go method

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Indian Courses:Appetizers Sides Snacks
Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 40 minutesTotal time: 20 minutesServings:6 servingsCalories:300 kcal Best Season:Available

Description

Most popular Indian street food originated from Mumbai, it is a mixture of mashed vegetables cooked in a special blend of spices and served with Pav (Indian bread).

Ingredients

    To make Bhaji / Masala

    Seasoning for 2 Pav / Buns

    Garnishing & Side

    Instructions

      Dump and Go Bhaji / Masala

    1. To the inner pot, add all the chopped vegetables, 1 tbsp Ginger garlic paste, 1 can (15 oz) diced tomato, spices – turmeric, cumin, coriander, kashmiri chili powder(or paprika), garam masala, pav bhaji masala, 2 tsp lemon juice, 3 tbsp unsalted butter, salt and 3/4 cup water. Give a good mix.
    2. Close instant pot and set pressure valve to sealing and pressure cook at high for 8 mins.
    3. Once pressure cooking time is completed, do a  quick pressure release.
    4. Carefully open instant pot lid, with a potato masher or hand blender mash the masala thoroughly.
    5. To the bhaji / masala add 1 tbsp of unsalted butter and sprinkle some chopped cilantro. Mix well and check for seasoning.
    6. Remove from heat and keep aside.

      7.  Seasoning Pav / Buns

    7. In a tawa add 1 to 2 tbsp of unsalted butter, once the butter is melted add chopped cilantro, 1/4 tsp kashmiri chili powder, 1/4 tsp pav bhaji powder and mix well for 30 sec at medium to low heat.

      8. Final Preparation

    8. With knife make a cut in the middle of 2 pav / burger buns, now place them on tawa and season both the sides. Repeat this process for remaining pav / buns.

      9. Serving

    9. To the bhaji (masala) add a dollop of unsalted butter, chopped onions, cilantro, few drops of lemon juice and serve hot with seasoned pav buns.

    Notes & Tips

    • To get a nice red color, I used red bell pepper instead of green.
    • Fell free to adjust the spices according to your taste.
    • Storing: Store this Bhaji / masala in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).
    • You can also freeze the masala for up to 3 months.
    • Substitute: I used kashmiri chili powder, you can replace with Paprika.
    • In the place of canned tomatoes, use 3 medium size chopped tomatoes.
    Keywords:Dump and go vegetarian recipes, Instant pot Dump and go recipes, Vegetarian instant pot recipes, Mumbai pav Bhaji, Instant pot Indian recipes