Mumbai Pav Bhaji in Instant Pot | Juhu Beach Pav bhaji recipe
Pav Bhaji in Instant Pot is one of the most popular and loved street foods of Mumbai. Mumbai style Pav bhaji is a delicious and flavourful buttery mashed up mixed vegetable curry made with a special blend of spices (pav bhaji masala) that is mopped up with fluffy soft ladi pav (bread rolls). Absolute bliss!
3Potatoes (450 grams)washed peeled and roughly chopped
1largeCarrotwashed peeled and roughly chopped
1/2cupGreen peas (I used Frozen)
3tbspPav Bhaji Masala (I used Everest Pav bhaji masala)
1-2tspKashmiri red chilli powderFor the colour
Salt as per taste
3-4tbspButter
1smallOnionfinely chopped to garnish
Coriander leaves to garnish
Lime slices to garnish
8-10Ladi pav / Bread rolls
Instructions
Pav Bhaji in InstantPot
Set the Instant pot on saute mode and add butter into it.
Now add chopped onions and saute for 2-3 minutes or until soft and translucent.
Add in the ginger garlic paste and saute until the raw smell disappears.
Add in the chopped bell pepper and the tomatoes and saute for 2 minutes until the tomatoes turn soft and mushy.
Next add in the pav bhaji masala, kashmiri red chilli powder along with salt and mix everything well. saute for 10-20 seconds.
Toss in the chopped vegetables and mix everything well with the masala, saute for 1-2 minutes. Add 1 1/2 cup of water to the vegetables.Now press Cancel to turn off the SAUTÉ mode and close the lid of the Instant Pot. Set it on PRESSURE COOK on the high pressure mode setting manually for 8 minutes. When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once the pressure settles down, open the lid.
Now with a masher mash the vegetables super fine. Add some water if you like it a bit thin. Do a taste taste and salt if required. Set the instant pot to saute mode and saute for 2-3 minutes. Turn it off.
Add some lime juice and some more butter if desired.
Serve it how with some buttered bread roll along with some onions and a slice of lime.
Pav Bhaji IN PRESSURE COOKER
Heat a pressure cooker on medium high heat and add butter. Add onion and and sauté 3-4 minutes or until soft and translucent.
Add in the ginger garlic paste and saute until the raw smell disappears.
Add in the chopped bell pepper and the tomatoes and saute for 3-4 minutes until the tomatoes turn soft and mushy.
Next add in the pav bhaji masala, kashmiri red chilli powder along with salt and mix everything well. saute for 10-20 seconds.
Toss in the chopped vegetables and mix everything well with the masala, saute for 1-2 minutes. Add 1 1/2 cup of water to the vegetables and cover the lid and pressure cook for 2-4 whistles depending on the size of the vegetables. When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once the pressure settles down, open the lid.
Now with a masher mash the vegetables super fine. Add some water if you like it a bit thin. Do a taste test,and add salt if required. SImmer for 2 minutes and turn off hte gas.
Serve it how with some buttered bread roll along with some onions and a slice of lime.
Notes
You can vegetables of your choice. Add cauliflower if desired.