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Pav Bhaji is a famous Indian street food recipe. It’s a thick and spicy mashed vegetable dish cooked in a masala of onion, tomatoes, garlic, ginger, and dried spices. Served with toasted buns (pav). It incorporates a colourful mix of vegetables (bhaji): cauliflower, peppers, carrots, and potatoes to create a lip-smacking healthy Indian dinner recipe. This version isn’t loaded with butter – yet promises oodles of flavour! Learn how to make pav bhaji at home using a combination of the Instant Pot and stove.
Craving Comfort? This Pav Bhaji Masala Has Your Back!
Ever get hit with a craving so hard you can practically taste it? Yeah, that’s Pav Bhaji for me—a symphony of spiced veggies, all mashed together and served with toasted buns. It’s like a warm hug from the streets of India, right in your kitchen.
If you’re new to this Desi-licious delight, let me just say, you’re about to discover why it’s comfort food royalty. And while you’re diving into this, why not explore some of my other favourites? If you’re in the mood for more street-style goodness, you’ve got to try my Spicy Grilled Corn (Bhutta). Or, for something with a healthy twist, these Black Bean and Sweet Potato Vegan Kebabs are a game-changer. And hey, if you’re just looking to dive deeper into the world of flavour-packed meals, check out my Indian and Pakistani Main Dishes for more mouthwatering recipes.
Nutritional Highlights
Here’s why Pav Bhaji is a win for both flavour and nutrition:
- Healthy Fats: Olive oil adds healthy fats to the mix.
- Fibre-fueled: Packed with veggies, it’s a fibre-rich delight.
- Vitamin Boost: Carrots, cauliflower and friends bring a nutrient punch.
Let’s Talk Ingredients
The best part about making Pav Bhaji in the Instant Pot? It’s so simple! Chances are, you’ve probably got most of these ingredients chillin’ in your pantry right now. Potatoes, tomatoes, cauliflower, peas, and a handful of spices—nothing fancy, just pure, unadulterated flavour.
Oh, and the Pav. Don’t forget the Pav. These soft, fluffy buns are non-negotiable. I don’t slather them with butter, simply toast them to golden perfection, and you’ve got yourself the perfect partner for that bhaji goodness.
The Vegetables
The Spices
Step-by-Step Guide to Making it in the Instant Pot
Step 1: Prepare the Vegetables & Steam in the Instant Pot
Start by washing and prepping your vegetables. Some veggies, like potatoes and carrots, take longer to cook, so you’ll want to cut them into smaller pieces. Softer veggies like cauliflower and peas can be kept in slightly larger chunks. This way, everything cooks evenly when you steam them.
Step 2: Make the Pav Bhaji Masala
Next up, let’s talk spices! Freshly ground spices make all the difference in flavour, so take a moment to grind your whole spices into a fine powder. I use my coffee grinder for this.
Step 4: Sauté the Aromatics
Step 5: Add the Tomatoes
Step 6: Incorporate the Spice Mix
Step 7: Combine the Vegetables
Step 8: Finish with Freshness & Serve with Pav (Buns)
To round off your bhaji, add salt, fresh lemon juice, and chopped cilantro. These final touches add brightness and balance to the dish, making it pop with flavour.
Traditionally, Pav Bhaji is served with buttery, toasted buns (pav). Feel free to enjoy them as you desire. I like to slice the buns in half and toast them on a pan or in the toaster until they’re golden and crispy – no fat. The contrast between the soft, spiced bhaji and the crunchy buns is what makes this dish truly special.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
Storing Your Pav Bhaji for Later
Got leftovers? Pav Bhaji is super easy to store and reheat. Just transfer it to an airtight container and keep it in the fridge for up to 3 days. When you’re ready to dig in again, you can reheat it on the stove over low heat, or simply pop it in the microwave for a quick fix.
And if you’re planning ahead, Pav Bhaji is freezer-friendly too! Freeze it in a sealed container for up to one month. When you’re ready to enjoy, thaw it in the fridge overnight, then reheat it on the stove or in the microwave. It’s just as delicious the second time around!
Tried this recipe? I can’t wait to see your take on it! Drop a rating, leave a comment, and don’t forget to tag me on Instagram @DesiliciousRD. Your creations bring a smile to my face—let’s spread the love for good food together!
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Healthier Homemade Pav Bhaji (No Butter)
Video
Ingredients
Pav Bhaji Vegetables
- 1 cauliflower , large, washed, stems removed and cut into large florets
- 2 carrots, large, washed, peeled and diced into thick slices
- 1 green pepper, large, washed, cut into large chunks
- 1 red pepper, large, washed, cut into large chunks
- 1 cup peas, frozen
- 2 potatoes, medium, washed, peeled, cut into medium chunks
- 1 cup water, to steam vegetables
Spice Mix
- 1½ tbsp coriander seeds, whole
- ½ tbsp cumin seeds
- 5 green cardamom, seeds only
- 1 tsp peppercorns
- 4 inch cinnamon stick
- 3 cloves
- 1 tsp fenugreek leaves, dried
- 2 tsp Kashmiri red chilli, mild, powder, adjust to taste
- 2 tsp red chilli , hot, powder, adjust to taste
Pav Bhaji Masala
- 3 tbsp olive oil, extra virgin
- 1 onion, large, white, finely chopped
- 5 cloves garlic, large, crushed
- 2 inch ginger, peeled and grated
- 4 tomatoes, small, washed, chopped into medium chunks
- 1½ tsp salt, sea salt
- 1 lemon, fresh, large, juice only
- 1 cup cilantro, fresh, washed, chopped
Equipment
- pressure cooker is optional
Instructions
Pav Bhaji Vegetables
- Send pav bhaji vegetables to steam: Add cauliflower, carrots, potatoes, peppers, peas and water to the Instant pot and select the "steam" setting. Send to steam for three minutes and then release the pressure. Remove the vegetables from the Instant Pot and drain the water. The vegetables should be very soft. You could use any pressure cooker for this step or steam the vegetables on the stovetop on low heat.
Spice Mix
- Make the pav bhaji masala spice mix: Add the whole spices – coriander seeds, cumin seeds, peppercorns, cardamom, cinnamon, cloves to a spice grinder and blitz into a powder. Combine with the remaining spices – fenugreek leaves, Kashmiri red chilli and red chilli powder and set aside.
Pav Bhaji Masala
- In a medium cooking pot, heat olive oil on medium heat.
- Add onion, garlic and ginger and fry until lightly golden.
- Stir in the tomatoes and cook for a few minutes on medium heat until soft and mushy.
- Add the spice mix, stir and cook for a minute.
- Add the cooked vegetables to the onion-tomato mixture and mash the vegetables and stir to combine with the pav bhaji masala—Cook for 5 minutes on low heat.
- Finish with salt, lemon and fresh cilantro.
- Serve traditionally with toasted buns. Slit the buns and toast on a pan or in the toaster. Serve hot.
Notes
Storing Your Pav Bhaji for Later
- Got leftovers? Pav Bhaji is super easy to store and reheat. Just transfer it to an airtight container and keep it in the fridge for up to 3 days. When you’re ready to dig in again, you can reheat it on the stove over low heat, or simply pop it in the microwave for a quick fix.
- And if you’re planning ahead, Pav Bhaji is freezer-friendly too! Freeze it in a sealed container for up to one month. When you’re ready to enjoy, thaw it in the fridge overnight, then reheat it on the stove or in the microwave. It’s just as delicious the second time around!
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
REALLY DELICIOUS! would 100% make this again!
That’s wonderful to hear! Thanks so much!!