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Mumbai Pav Bhaji Recipe Card
- 5 tablespoons Butter divided
- 2 tablespoons Oil
- 1 tablespoon Garlic paste
- 1 teaspoon Green chilies finely chopped or paste
- 1 cup Chopped capsicum (125 gms)
- 2 Large onions (200 gms) finely chopped
- ¼ cup Beetroot (optional) chopped
- 3 Large tomatoes(300 gms) large size, finely chopped
- 5 tablespoons Pav bhaji masala divided
- 1 tablespoon Kashmiri red chili powder
- 4 Potatoes (500 grams)
- 1 cup Cauliflower florets (125 gms) florets
- 1 ¼ cup Green peas
- 1.5 cups Water
- Salt to taste
- 2 teaspoons Dried Fenugreek Leaves (kasuri methi)
To serve pav bhaji
- Butter as needed
- Chopped coriander leaves
- Buttered Pav
- Chopped onions
- Lemon wedges
How to make pav bhaji recipe in pressure cooker or Instant Pot
- Heat 3 tablespoons of butter 2 tablespoons of oil together in the inner pot of Instant pot or traditional pressure cooker.
- Add garlic paste, green chili paste, 1 cup of sliced or chopped capsicum and sauté for 30 seconds.
- Add chopped onions and sauté for 1 minute or until onions are soft and pink.
- Add chopped beetroot, tomatoes, Kashmiri red chilli powder and 2 tablespoons of pav bhaji masala powder. Sauté for another minute.
- Add potatoes, cauliflower and green peas, mix. Add 1.5 cups of water and salt to the pot and stir once.
- Close the pot with valve in sealing position, cancel sauté button and press manual/pressure cook button. Pressure cook the veggies for 8 minutes on high pressure. In a traditional pressure cooker, cook for 2-3 whistles on high flame and then simmer for 6-7 minutes on low heat.
- Once cooking is over, let the pressure release naturally.
- Carefully open the lid, and with the help of masher or immersion blender, smash the bhaji.
- Switch on the sauté mode again in Instant Pot. (Switch on the heat of stove top for traditional pressure cooker method).
- Add kasuri methi, remaining butter and of pav bhaji masala, and check for the salt. If you feel bhaji is too thick, then add little water and allow it to simmer for 2-3 minutes.
To fry the pav
- To make buttered pav, slit the pav first. Then, heat the tawa or pan and melt butter on it. Sprinkle some pav bhaji masala (optional step). Then fry the pav from both the sides. Serve it with bhaji.
To serve pav bhaji
- Dish out the ladlefull of bhaji on a serving plate and top it with a blob of butter and coriander leaves. Serve it with buttered pav along with chopped onions and lemon wedges on the side.
- Cups and spoons measure used in the recipe are as per the American standard.
- You can adjust the spiciness of the bhaji as per to suit your taste. If you wish to make mild bhaji, then reduce the amount of spice powders accordingly.
- Always use Kashmiri red chilli powder to enhance the colour of the bhaji. You can also use Cayenne or regular red chili powder.
- Adjust the consistency of the pav bhaji gravy as per your liking. Some like it dry and some like it to be with gravy. So go on ahead and add water accordingly to the gravy.
- You can add beetroot for deeper red colour. But do not add too much, 1/4 cup is fine for the above measure. You can skip it too.
- You can serve pav bhaji as a snacks, breakfast, lunch and even dinner.
- Do not compromise on butter, add it generously to the bhaji.
- If you wish to make bhaji in oil, you can surely go ahead with it. However, the authentic taste of the pav bhaji from the streets of mumbai can be achieved only when cooked in butter.
- Kasuri Methi is key ingredient to enhance the flavour of the bhaji, so do not skip it.
- Always top the bhaji with loads of chopped onions, fresh cilantro, and squeeze the lemon generously to the best taste.
- To make vegan pav bhaji, replace dairy butter with vegan butter and proceed.
- In this recipe, I have not added any food colour, but if you wish to get brighter red color, you can add a pinch of red food color to the bhaji.
- To make pav bhaji on stove top in pan, please refer to the method 2 with detailed step by step photos in the post.