Pav Bhaji is popular Indian street food. Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro, and lemon wedges on the side. Accompanied by warm buttery pan-toasted rolls. Try this one-pot Pav Bhaji recipe in the pressure cooker and you will not make it any other way again!

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Prep Time: 5 minutes
Active Standing Time: 10 minutes
Cooking Time: 15 minutes (Includes Pressure built-in & release)
Total Time: 25 minutes
Servings: 8
Cost: $3 (approximate)
Instant Pot Model: 8 qt DUO Evo Plus

Nutrition: (Approximately)
Serving Size: 1
Calories: 397kcal | Carbohydrates: 70g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 557mg | Fiber: 8g | Potassium: 782mg | Sugar: 16g | Vitamin A: 1127IU | Vitamin C: 73mg | Calcium: 361mg | Iron: 7mg

Ingredients:
Bhaji Masala: (Mixed Vegetable Curry)
Oil- 1 Tbsp
Butter-1 tbsp + 1 tbsp
Jeera- 1 tsp
Onion- 1 Cup
Ginger Garlic Paste- 1 Tsp
Tomatoes- 1 Cup
Bell Pepper- 1/2 Cup
Salt- 1 Tsp (or to taste)
Chilly Powder- 3/4 Tsp (or to taste) (USA: [ Ссылка ])
Kashmiri Chilly Powder- 1 Tsp (Optional) (USA: [ Ссылка ])
Turmeric- 1/4 Tsp
Pav Bhaji Masala- 1 Tbsp (USA: [ Ссылка ])
Potato- 1 1/2 Cup
Carrot- 1/2 Cup
Cauliflower- 1/2 Cup
Beets- 1/2 Cup
Peas- 1/2 Cup
Water- 2 Cups
Kasturi Methi- 1 Tbsp (USA: [ Ссылка ])
Corinader/Cilantro- 2 Tbsp
Lemon Juice- 1 Tsp

Pav: (Toasted Bun)
Butter- 3 Tbsp
Bun- 4 to 6
Cilantro- few
Bhaji Masala

Instructions:
To make Bhaji:
* Select the high Sauté setting on the Instant Pot and heat 1 tbsp of the butter and 1 tbsp oil. *Once it's hot add cumin seeds and let it splutter. Add the onion, ginger-garlic paste, and sauté until the onion turns translucent about 3 minutes.
* Add tomatoes, bell peppers, and salt. Let the tomato gets mushy.
* Add pav bhaji masala, red chilly powder, Kashmiri chilly powder, and turmeric. Give it a mix.
* Add the carrot, cauliflower, potatoes, peas, and beets. Pour in the water; and stir well with a wooden spoon or spatula, deglaze the pot.
* Close the lid and make sure that the vent is in Sealing. Cancel the saute mode. Then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
* Do release the pressure naturally for 5 minutes and then release the remaining pressure.
* Open the lid. Select the normal Sauté setting and mash all the veggies with a potato masher.
* Add 1 tbsp of butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated for about 5 minutes.
* Taste and adjust the seasoning with salt, pav bhaji masala, and chilly powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro and Kasturi methi leaves.

To make pav:
* Toast any bun or pav in butter. Heat a griddle or heavy skillet over medium heat. Add butter, cilantro, and little bhaji (Mashed veggie masala) mix it and add buns. Toast each side until golden brown, 2 minutes each.
* Spoon the bhaji onto plates, sprinkle with the red onion, cilantro and serve with the toasted buns and lemon wedges on the side.

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