Pav Bhaji: Mumbai Street Food Delight
Make authentic Pav Bhaji at home with this easy recipe. A flavorful mashed vegetable curry served with buttery toasted buns, capturing the essence of Mumbai street food.
Ingredients
- 2 to 4 tablespoons salted butter (plus 4 tablespoons, at room temperature)
- 1 large yellow onion (finely diced)
- ½ green bell pepper (seeded and diced)
- ½ red bell pepper (seeded and diced)
- 1 tablespoon ginger (grated)
- 1 tablespoon garlic (minced)
- 5 cups cauliflower florets (1-inch florets)
- 2 large Yukon gold potatoes (peeled and cut into 1-inch cubes)
- 3 plum tomatoes (cored and diced)
- ½ cup frozen green peas
Instructions
- Heat 2 tablespoons of salted butter in the Instant Pot on high Sauté setting. Add yellow onion, ginger, garlic, and bell peppers; sauté until onion is translucent, about 5 minutes.
- Add cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt. Pour in water and stir well, scraping any browned bits from the pot.
- Secure the lid, set Pressure Release to Sealing, and cook on high pressure for 6 minutes.
- Perform a quick release, then mash the veggies with a potato masher. Stir in tomato paste, pav bhaji masala, red chile powder, turmeric, and 2 tablespoons butter.
- Cover and cook on Sauté until heated through, about 5 minutes. Adjust seasoning with salt and spices as needed.
- Spread remaining butter on the cut side of each bun and toast on a griddle until golden brown, about 2-3 minutes per side.
- Serve bhaji on plates, topped with red onion, alongside toasted buns and lime wedges.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.