Love trying exotic street food? Pav bhaji is a popular Indian street food made of spicy mashed vegetables served with hot buttery bread. Make it in your Instant Pot for an easy tasty meal.

If you love street-style favorites like ragda petis or the Bombay sandwich, this is another easy, flavor-packed classic to add to your list.

This Instant Pot pav bhaji recipe is a fast, one-pot version of the classic buttery, spicy mashed vegetable curry served with toasted rolls. It delivers the bold, street-style flavor you expect without juggling multiple pots or spending hours in the kitchen.

What is Pav bhaji?

Pav bhaji is one of Mumbai's most iconic street foods. Simply put, the word pav means bread and bhaji means vegetables.

Mumbai-style pav bhaji is a mix of mashed, boiled vegetables cooked in a spicy onion-tomato masala and served with soft, buttery bread rolls. Fresh chopped onion, extra chili peppers, and a squeeze of lime juice are often added on top, and you eat it by scooping up the hot, spiced vegetable mash with toasted bread.

Traditionally, street vendors cook the vegetables down on a large flat griddle, continuously mashing and folding everything together so the flavors blend into one bold, buttery, spicy mixture. 

For years, I cooked the vegetables separately in a stovetop pressure cooker, made the onion-tomato masala in another pan, and then combined everything at the end to finish it off together.

The Instant Pot completely changed that process for me. You still build the same flavor base with whole spices, onions, ginger, garlic, tomatoes, and pav bhaji masala, but everything finishes in one pot, and the vegetables cook directly in the masala instead of being added later.

Ingredients for Instant Pot Pav Bhaji

Tempering spices

This recipe starts the same way many Indian dishes do-with a quick tempering of whole spices in hot oil. You'll use cumin seeds, whole cloves, and a small piece of cinnamon stick.

As soon as they hit the hot oil, they release their aroma and lightly scent the entire dish. If you don't have cloves or cinnamon, you can skip them. I personally like the subtle warmth they add, but pav bhaji will still taste great with just cumin seeds.

Onion tomato masala base

The real flavor of pav bhaji comes from its spiced, slightly tangy, masala. This starts with finely chopped onion and red bell pepper sautéed until soft, followed by fresh ginger and garlic. Fresh tomato puree is then cooked down with pav bhaji masala to form a thick, intensely flavored base. 

Vegetable mix

The vegetables traditionally used for pav bhaji are potatoes, cauliflower, and green peas. These form the backbone of the dish and give it its signature creamy, mashable texture once cooked. I also add red bell peppers and sometimes carrots for color.

The exact combination is flexible, and that's part of what makes pav bhaji such a practical meal. Starchy vegetables like potatoes and cauliflower help thicken the bhaji naturally when you mash it, while peas and peppers add a bit of sweetness and color.

Pav bhaji masala

Pav bhaji gets its unmistakable flavor from a special spice blend called pav bhaji masala. You can find many masala mixes at Indian grocery stores. While the exact ingredients can vary slightly from brand to brand, the blend is usually made with coriander, red chili powder, ground cumin, black pepper, dry mango powder, clove, cinnamon, turmeric, dry ginger, anise, fennel, black cardamom, and black salt.

I usually use Everest Pav Bhaji Masala for this recipe. I've tried quite a few brands over the years, and this one consistently gives me a balanced flavor without turning the bhaji overly spicy.

That said, pav bhaji masala can vary a lot from brand to brand with their spice level. Some blends are much hotter, while others lean more tangy.

If you're using a new brand for the first time, start with a little less than the recipe calls for and adjust at the end after mashing. It's much easier to build heat gradually than to try to fix an overly spicy bhaji.

How to Make Instant Pot Pav Bhaji

A few quick technique notes before you start

One of the easiest ways to end up with pav bhaji that feels more like soup than street food is adding too much water. In the Instant Pot, the vegetables release a lot of moisture as they cook, so you only need enough liquid to help the pot come to pressure and keep the masala from sticking.

For weight amounts given in the recipe card, about 1 cup of water is just right for a thick, mashable bhaji that still feels rich and scoopable.

Timing the mash also makes a big difference. The vegetables should be mashed immediately after pressure cooking, while everything is still very hot. Mashing at this stage helps the potatoes and cauliflower break down into the masala.

Finally, save the butter for the end. Stir in a few pats of butter just before serving or letting it melt directly on top of the hot bhaji in individual plates.

Step by Step Instructions for Pav Bhaji

Start by turning your Instant Pot to Sauté mode. When it reads "hot," add the oil, then toss in the cumin seeds, whole cloves, and the cinnamon stick, letting the spice sizzle until fragrant.

Next, add the finely chopped onions and red bell peppers. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened. Stir in the ginger-garlic paste, cooking for another minute or two.

Pour in the fresh tomato puree and mix in the pav bhaji masala. Let the mixture bubble gently for 3-4 minutes.

Add the chopped cauliflower, diced potatoes, green peas, and any additional vegetables you're using. Pour in 1 cup of water and season with salt to taste.

Turn off Sauté mode, close the lid, and set the valve to "Sealing." Pressure cook on Manual for 8 minutes. Once the cooking time is up, allow the Instant Pot to naturally release for at least 10 minutes to let the flavors fully develop.

Open the lid carefully, then mash the vegetables directly in the pot using a potato masher, or pulse a few times with an immersion blender for a smoother texture. Taste and adjust salt if needed, then stir in a handful of chopped fresh cilantro.

How to Serve Pav Bhaji

Pav bhaji is best enjoyed hot with a generous dollop of butter melting on top. Traditionally, the bread or pav, are sliced horizontally, buttered, and lightly toasted on a skillet until golden brown.

Press them gently with a spatula to get a crisp surface that perfectly complements the creamy, spiced vegetables. You can use soft diner rolls or burger buns. I personnally use whole wheat burger buns. 

Top your bhaji with a sprinkle of freshly chopped red onions, chopped cilantro, and a squeeze of lime for a bright, tangy kick. If you like it spicy add chopped green chilies for heat.

Storing Pav Bhaji:

You can store leftover pav bhaji in an airtight container in the refrigerator for 3-5 days. Pav bhaji also freezes very well. Cool the cooked bhaji completely, then store it in an airtight container for up to 1-2 months.

Reheat gently on the stovetop or in the microwave, adding a splash of water if it seems too thick. Toast fresh buns just before serving for the best texture.

FAQ

My bhaji is too liquid. How can I fix it?

You likely added too many cups of water to the pot. If you're like me and tend to vary the amount of veggies and eyeball the amount of water, sometimes it's too liquid. I have fixed this by heating it on the stovetop in a large wok. I continuously stir over medium heat until the excess water evaporates. I do this in two batches not all at once and it's effective and quick.

Can I make pav bhaji without an Instant Pot?

Absolutely! You can make it on the stovetop using a large pot. Start by sautéing the spices, onions, peppers, ginger, and garlic, then add tomato puree and pav bhaji masala. Stir in boiled or chopped vegetables with water, bring to a boil, and simmer for about 15 minutes until the vegetables are soft. Mash, garnish, and serve just like the Instant Pot version.

Can I freeze pav bhaji?

Yes! Pav bhaji freezes very well. Cool the cooked bhaji completely, then store it in an airtight container for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if it seems too thick. Toast fresh buns just before serving.

What can I use if I can't find pav bhaji masala powder?

While store-bought pav bhaji masala is easiest, you can create a simple substitute with a blend of coriander, cumin, garam masala, turmeric powder, red chili powder, salt, and a pinch of cinnamon and clove. It won't be exactly the same, but it will give your bhaji a recognizable flavor. Adjust spices gradually and taste as you go.

I originally shared this Pav Bhaji recipe over on Food Fanatic so be sure to check it out there as well along with my other vegetarian recipes.