Ingredients
Vegetables & Aromatics
- 1 large yellow onion, finely diced
- ½ green bell pepper, seeded and diced
- ½ red bell pepper, seeded and diced (optional)
- 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
- 1 medium red onion, finely diced (for garnish)
- ½ cup fresh cilantro, finely chopped
- 1 lime, cut into wedges (for serving)
Spices & Seasonings
- Kosher salt (to taste, approximately 2 teaspoons added during cooking plus adjustments)
- 3 tablespoons tomato paste
- 1 to 2 tablespoons pav bhaji masala
- 1 tablespoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
Other Ingredients
- 2 to 4 tablespoons salted butter (for cooking in Instant Pot)
- 4 tablespoons salted butter, at room temperature (for toasting buns and finishing bhaji)
- 12 potato buns (pav)
Instructions
- Sauté Aromatics and Vegetables: Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of butter. Add the diced yellow onion, grated ginger, minced garlic, and diced bell peppers. Sauté until the onion becomes translucent, about 5 minutes. Then, add the cauliflower florets, cubed potatoes, diced tomatoes, frozen peas, and 2 teaspoons of kosher salt. Pour in 1 cup of water and stir well with a wooden spoon, scraping any browned bits off the bottom of the pot.
- Pressure Cook the Bhaji: Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Press Cancel to reset the cooking program, then select Pressure Cook (Manual) and set the cooking time to 6 minutes on high pressure.
- Mash and Season: After the cooking is complete, perform a quick release by moving the Pressure Release valve to Venting, then open the lid. Switch to the normal Sauté setting. Using a potato masher, mash all the cooked vegetables inside the pot. Stir in the tomato paste, pav bhaji masala, Kashmiri red chili powder, and turmeric powder. Add 2 tablespoons of butter and mix well. Cover the pot with a glass lid or non-locking lid to prevent splattering and continue cooking until heated through, about 5 minutes. Taste and adjust seasoning with salt, pav bhaji masala, or chili powder as needed. Finish by sprinkling chopped cilantro.
- Toast the Pav Buns: Just before serving, spread about 1 teaspoon of room-temperature butter on the cut sides, top, and bottom of each potato bun using the remaining 4 tablespoons of butter. Heat a griddle or heavy skillet over high heat. Toast the buns on each side until golden brown, approximately 2 to 3 minutes per side.
- Serve: Spoon the hot bhaji onto plates, garnish with finely diced red onion, and serve alongside the toasted buns and lime wedges for squeezing over. Enjoy the classic Mumbai street food experience!
Notes
- Pav Bhaji Masala: This is a special spice blend available in Indian grocery stores, essential for authentic flavor. You can adjust the quantity to taste.
- Kashmiri Red Chili Powder gives vibrant color and mild heat. Adjust for spice preference or substitute with regular chili powder if needed.
- Be careful while sautéing bhaji after pressure cooking as it can splatter; covering the pot helps contain splattering.
- To make this dish vegan, substitute butter with plant-based margarine or oil.
- For a smoother texture, mash the vegetables thoroughly or use a hand blender after pressure cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
