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.

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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