Simple, practical, and full of everyday flavour, Mumbai Pav Bhaji (Instant Pot & Stovetop) is a vegetarian Indian, Maharastrian breakfast, main course made with oil + butter, onion, and ginger garlic paste in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 6
  • Category: Breakfast, Main Course
  • Cuisine: Indian, Maharastrian

Ingredients

  • 1 + 1 tablespoon oil + butter
  • 1 medium onion (finely chopped)
  • 1 tablespoon ginger garlic paste
  • 4 medium tomatoes (chopped (about 2 cups))
  • 4 medium potatoes (peeled and diced (about 2 cups))
  • 8 small cauliflower florets ((about 1 cup))
  • 1 small green bell pepper (diced (about 3/4 cup))
  • 1/2 cup green peas (I used frozen peas)
  • 1 medium carrot (diced (about 3/4 cup))
  • 1/4 cup beetroot ((cut into small pieces))
  • 1 cup water
  • 1-2 teaspoons Kashmiri chili powder
  • 1/2 teaspoon turmeric
  • 1 salt (to taste)
  • 2 tablespoons pav bhaji masala
  • 1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
  • 1 tablespoon lemon juice

For Garnish

  • 1/4 cup onions (chopped)
  • 2-3 tablespoons coriander leaves (finely chopped)

For Pav:

  • 12 pav ((or dinner rolls))
  • 1/4 cup butter

Method

Instant Pot Method:

  1. Press the SAUTÉ button on the Instant Pot. Heat 1 tablespoon oil and 1 tablespoon butter. Add the finely chopped onions and ginger-garlic paste, and sauté for 3-4 minutes, or until the onions turn soft and light golden.
  2. Next, add the finely chopped tomatoes and spices like red chili powder, turmeric, salt, pav bhaji masala. Mix well and cook for 1-2 minutes till the tomatoes are soft.
  3. Then add potatoes, cauliflower, green bell pepper, green peas, carrots, beetroot, and water. Mix well.
  4. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 6 minutes. Stovetop Pressure Cooker Method Follow the same steps as the Instant Pot. Cover the cooker with a lid and cook for two whistles or about 12-15 minutes (if on a stovetop pot) on medium heat. All other steps remain the same.
  5. Once the pot beeps, wait for NATURAL PRESSURE RELEASE (NPR). Mash the bhaji with a potato masher or use an immersion blender and coarsely grind the ingredients.
  6. Turn on the SAUTE again and add the Kasuri methi (dried fenugreek leaves), optional but recommended, lemon juice, and salt if required. Let the bhaji boil for 2 minutes.
  7. Next, add butter (optional but recommended) and garnish with coriander leaves
  8. Slice each pav horizontally. Heat an iron skillet or tawa over medium heat and spread a little butter. Place the pav cut-side down and toast both sides until golden brown and lightly crisp.
  9. Serve the toasted pav with the bhaji. Garnish the pav bhaji with a dollop of butter, finely chopped onions, fresh coriander leaves, and a squeeze of lime, if desired.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.