This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!
Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋
There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!
I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!
Jump to section: One pot Pav bhaji
Ingredients for One Pot Pav Bhaji
Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.
Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!
Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.
Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.
Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works.
Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.
Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here.
Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.
Steps To Make Pressure Cooker Pav Bhaji
Prepare the Base
- Heat butter + oil in a pressure cooker or Instant Pot.
- Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.
Add Spices and Veggies
- Stir in pav bhaji masala, chilli powder, turmeric, coriander powder and salt.
- Add tomatoes and cook until they soften and the oil begins to separate.
- Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules)
- Pour in water, mix, and pressure cook until the veggies are soft.
Mash the Bhaji
- Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji.
- Add a little tadka of butter and spices to elevate the flavors even more.
Toast the Pav
- Heat butter on a flat tawa or pan.
- Slice pavs horizontally, place on the pan, and toast until golden.
Serve
- Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
- Serve with the buttery toasted pavs.
Richa’s Top Tips
- Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
- For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
- If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
- Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
- You can easily make this recipe vegan by replacing butter with oil.
- You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.
Frequently Asked Questions
Pav bhaji is made from a mix of mashed vegetables like potatoes, peas, carrots, capsicum, and beetroot, cooked with spices and butter, and served with pav (bread rolls).
Soft, fluffy ladi pav (dinner rolls) are the classic choice. I have started making mine in the air fryer to save time and effort, and they always turn out sooo delicious! If unavailable, substitute with burger buns or sandwich rolls.
Yes! You can simmer the veggies in a pot until soft. It’ll take longer, but the flavor is just as good. Check out my OG Pav Bhaji recipe for this!
Street-style pav bhaji often has a vibrant red hue that comes from Kashmiri red chilli powder or degi mirch, which adds colour without making it too spicy. Some vendors also use a little beetroot purée or food colour, but Kashmiri chilli powder works beautifully at home.
Pav bhaji masala is unique, but you can make a quick substitute by mixing garam masala, coriander powder, cumin powder, chilli powder, and a pinch of amchur (dry mango powder). It won’t be exactly the same, but it’ll give you a close flavour profile.
Serving Ideas
- Always top with extra butter (the more, the better!).
- Garnish with raw chopped onions and lemon wedges.
- Serve with papad, salad, or pickles for a fuller spread.
Storage Tips
- Store in an airtight container in the fridge for up to 2 days.
- You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh.
One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory!
Watch One Pot Pav Bhaji Recipe Video
One Pot Pav Bhaji | Pressure Cooker Pav Bhaji
Equipment
Ingredients
- 1 ½ tablespoons sunflower oil or any neutral cooking oil
- 80 grams butter divided
- ½ teaspoon cumin seeds jeera
- 2 teaspoons finely chopped garlic
- 1 cup thinly sliced onions approx 120 grams
- 3 green chillies finely chopped
- 1 tablespoon kashmiri red chilli powder divided
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon + 1 teaspoon pav bhaji masala
- 1 ¾ teaspoon salt
- 1 cup finely chopped tomatoes 240 gms
- 2 large potatoes peeled and cubed, approx 330 gms
- 1 green capsicum cubed, approx 65 grams
- 1 ⅓ carrots peeled & roughly chopped, approx 70 grams
- ⅓ beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
- ⅓ cup fresh or frozen green peas approx 85 grams
- ½ cup soya granules hydrated, refer note 1
- 1 teaspoon garlic paste
- ⅔ teaspoon kasuri methi
- ½ lemon juice
- 2 – 2 ½ cups water divided
- 2 tablespoons finely chopped coriander leaves
For serving
- 10 – 12 pav
- ½ cup finely chopped onions
- 2 tablespoons finely chopped coriander leaves
- 8 lemon wedges
Instructions
-
Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
-
Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.1 cup thinly sliced onions, 3 green chillies
-
Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.1 tablespoon kashmiri red chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
-
Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 – 2 ½ cups water
-
Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.2 – 2 ½ cups water, ½ lemon juice
-
Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.80 grams butter, 1 tablespoon kashmiri red chilli powder, 1 teaspoon garlic paste, ⅔ teaspoon kasuri methi, 2 tablespoons finely chopped coriander leaves
-
To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.10 – 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges
Video
Notes
- To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.
Nutrition
This article was researched and written by Navya Khetarpal.
The post One Pot Pav Bhaji | Pressure Cooker Pav Bhaji appeared first on My Food Story.
0 Comments