If you have never tried this one pot Pav Bhaji before, I would highly recommend you make them soon. You have been missing on a lip-smacking street food dish big time! Learn how to make this authentic Mumbai Pav Bhaji in Instant pot with stepwise instructions & tips to follow. Do check out the video in the printable recipe , showing you how I make pav bhaji in my own kitchen. I take my Pav Bhaji quite seriously and absolutely particular on how this delicious mumbai style street food dish should taste like. Growing up in Mumbai, this dish is really close to me. I can have them almost 3 times a week for a meal. It’s always about cooking quick and easy dishes at my end. After a couple of trials and errors, I can confirm THIS INSTANT POT PAV BHAJI is just as tasty as my stove top bhajjis.
WHY MAKE INSTANT POT PAV BHAJI ?
It’s Quick & Easy One Pot recipe Hands free cooking Precise timing for cooking Just as delicious as stove top bhaji that is a labour of extensive cooking. Double this recipe for birthday parties, potluck parties or occasions. If you wondering,
WHAT IS PAV BHAJI?
PAV BHAJI is an Indian Street Food dish, originally from Mumbai. It is a mashup of vegetable medley cooked in onion tomato, Bombay pav bhaji masala powder and other spices. Topped with generous serving of butter, onions, coriander and lemon wedges, this instantpot mumbai pao bhaji is accompanied with homemade ladi pav dinner rolls. This dish has two parts to it.
INGREDIENTS YOU’LL NEED TO MAKE INSTANT POT MUMBAI PAV BHAJI
To make pav bhaji in instant pot pressure cooker , you will need the following ingredients. Tomatoes – Use Fresh Red Vine Tomatoes . However you may also use canned diced tomatoes or crushed tomatoes. Onions – Both Red Onion or Bombay White Onion works well in this recipe. Finely dicing onions are quite important to achieving the right texture. You can use a chopper to achieve the consistency. I like to use to Bamix Handmixer to achieve this. Mixed Vegetables - To simplify Pav Bhaji in the Instant Pot, I like to measure out the combination of vegetables approximately to 500g. My preferred combination of veggies are Cauliflower, Green Bell Pepper, Carrots & Peas. Potatoes – Peel the Potatoes, cube them roughly. They are an essential ingredient in this recipe. Do not swap Sweet Potatoes for Potatoes - it does not work for authentic flavors. Ginger - Minced or diced or paste works. Chilli - Garlic Paste Spice Powders - Pav Bhaji masala , Turmeric & Chilli Powder Butter & Oil - Using a combination of butter & oil ensures the butter doesn’t burn. Lemon Juice Coriander leaves
How to achieve Red Color in your Pav Bhaji?
There are few tips and techniques, I can suggest to achieve the red color in the pau bhaji masala. Use Ripe Vine Tomatoes. This plays an excellent role in rendering the color. Soak Kashmiri Red Chilli in water and making a paste. Adding this chilli garlic paste also adds natural color to the dish. Adding a small peeled, cubed beetroot also lends color to the dish. Adding a pinch of food color also works - but this is my least preferred option, any day.
WHAT IS THE BEST WAY TO SERVE PAV BHAJI?
Authentic Mumbai Pav Bhaji is one of the favourite-most street food recipe that people love to enjoy anytime of the day. I love them for breakfast, lunch and dinner too. Pav Bhaji tastes best when served with Amul Butter { locally available in India }. Now that we live in UK, I serve them with Lurpak Butter. You can buy sliced dinner rolls from your local bakery or make them fresh at home. I have a recipe for Homemade Dinner Rolls just incase you need one. To serve Pav Bhaji, Place 2 Ladle full of the bhaji in a plate, top it with cubed salted butter. Serve Mumbai style Pav Bhaji with buttered dinner rolls, red onions, lemon wedges and cilantro.
WHAT CAN YOU DO WITH LEFTOVER PAV BHAJI?
Pav Bhaji flavors mature over the next day. So I deliberately cook a little extra to enjoy the next day! With left over Pav Bhaji, You can make Masala Pav Pav Bhaji Pot Pie Tava Pulao Pav Bhaji Cutlet
HOW TO STORE PAV BHAJI?
Pav Bhaji stays good for 3 days in the fridge and up to 3 months in the freezer! Portion the bhaji in single or double servings and store it a freezer safe containers. Thaw the Bhaji in the refrigerator over night. Heat the bhaji thoroughly and serve with bread/ dinner rolls.
YOU MAY ALSO LOVE TO TRY THESE INSTANT POT RECIPES
Plantain Chips Instant Pot Thai red curry IP CORN ON THE COB Instant Pot Cranberry Sauce Chunky Chips
HOW TO MAKE PAV BHAJI IN THE INSTANT POT PRESSURE COOKER STEP BY STEP
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
