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Pav bhaji recipe (Stovetop & Instant pot)

By swasthi , on June 4, 2020, 215 Comments, Jump to Recipe

Pav bhaji recipe with video & step by step photos – A delicious blend of mix veggies cooked in butter & spices, served with soft butter tasted buns. Pav is an Indian bread and bhaji is mashed vegetables cooked with spice powder. This post will guide you to make the easiest & best pav bhaji that tastes delicious and flavorful. I have shared Stovetop & Instant pot instructions for the same.

pav bhaji

If you are new to this dish, here is more info

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Table of contents

  • What is pav bhaji?
  • Make pav bhaji masala
  • Preparation
  • How to make pav bhaji
  • Toasting pav
  • Instant pot Pav bhaji
  • How to make in Instant pot

What is pav bhaji?

Pav bhaji is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. Usually pav bhaji is served with a generous amount of butter topped along with some fresh chopped onions & lemon juice. The butter toasted pav are eaten along with the veggie mash or bhaji.

Apart from pav bhaji, Masala pav, Sev puri, Aloo tikki, Dahi vada, Pani puri, Batata vada, samosa and vada pav and are some of the popular street foods from mumbai.

Usually the street side bhaji is made with more potatoes & onions. Veggies like cauliflower, capsicum & peas are used in little quantities or even skipped.

Street stalls selling mumbai pav bhaji often avoid cauliflower as it turns out to be expensive for them. But while making it at home, it is good to use it as the flavor of bhaji turns out excellent. You can adjust the amount of veggies to suit your taste and liking.

There are many pav bhaji masala powders available in the market which can be used instantly. Each one differs in the flavor and taste. But the basic ingredients almost remain the same. Only the quantity of ingredients change. So you can chose the one you like.

I like my homemade masala powders so I make my own pav bhaji masala powder at home. You can find the link in the recipe card below. I have shared it here in brief.

Make pav bhaji masala

You can also make pav bhaji masala powder by dry roasting the following ingredients. Powder them in a spice jar and use as needed in this recipe.
2 tbsps coriander seeds
1 black cardamom
1 tbsp cumin or jeera
1 tsp pepper corn
1/2 tbsp fennel seeds
3 red chilies
1 inch cinnamon
3 to 4 cloves
1/2 tbsp amchur

pav bhaji pin 2

For more street foods check
Sandwich recipes
Pakora recipes
Papdi chaat
Gobi manchurian

Preparation

Rinse, peel and cube 3 medium or 2 larger potatoes (about 300 grams). Mine were 1½ cups when measured. Clean half to 1 cup cauliflower florets (optional). Rinse ½ to ¾ cups green peas. You can also chop a small carrot if you like.

For making masala, chop 1 medium onion (¾ cup chopped) , 2 medium tomatoes (¾ cup chopped), half bell pepper (½ cup chopped) and 1 green chilli. Also make 1½ teaspoon ginger garlic paste. Keep all of these aside.

1. Add potatoes, cauliflower, peas & carrots (optional) to a pressure cooker or a pot. Pour 1½ cups water, it should be just enough to cover them partially.

boiling veggies for pav bhaji recipe

2. Pressure cook for 1 to 2 whistles on a medium flame. I pressure cook for only 1 whistle.

pressure cooking veggies for pav bhaji

3. When the pressure releases open the lid. Veggies should be soft cooked. Mash them well.

mash cooked veggies

How to make pav bhaji

4. Heat 1 tablespoon butter & 1 tablespoon oil in a pan.

melt butter in pan to make pav bhaji recipe
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5. Add ¾ cup chopped onions. Saute till they turn translucent.

adding onions to fry for pav bhaji

6. Add 1½ teaspoon ginger garlic paste and 1 green chilli. Fry until it smells good. Take care not to burn.

frying ginger garlic paste to make pav bhaji

7. Add half cup chopped bell pepper. Fry for 2 to 3 minutes.

frying bell pepper
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8. Add ¾ cup chopped tomatoes and ¾ teaspoon salt. Fry till tomatoes turn mushy, soft and pulpy.

frying tomatoes with masala

9. Add ¾ to 1 teaspoon chilli powder and 1 tablespoon paav bhaji masala powder. If making for kids, skip the chilli powder but it will affect the color.

adding masala powder to make pav bhaji recipe

10. Mix well and fry for 2 to 3 minutes.

frying masala until it leaves the pan

11. Add the boiled & mashed veggies. Add ½ to ¾ cups more water to bring it to a consistency.

adding water to adjust consistency

12. Mix well and simmer for a while to bring out the flavor of masala. Add ¾ tablespoon kasuri methi.

13. When it reaches the desired consistency, add chopped coriander leaves. switch off. Slightly cool down and add some lemon juice before serving.

cook bhaji until it thickens
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Toasting pav

14. Slit the pav horizontally leaving one edge intact. On a low flame, heat 1 teaspoon butter on a tawa. Add little masala powder over it.

heating butter on tawa to toast pav

15. Place the pav on the butter and toast for 1 to 2 mins until slightly crisp. Do not over do it as the spice powder will burn. You can do the same on the other side as well by adding more butter on the pan.

toasting buns for pav bhaji recipe

Garnish with coriander leaves, lemon wedges and chopped onions. Top with more butter on hot bhaji. Serve pav bhaji with some butter topped and onion.

pav bhaji recipe
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Instant pot Pav bhaji

This recipe has been tried and tested in a 6 qts Instant pot. It worked very well even with homemade pavbhaji masala which I shared in the Intro of this post.

For Bhaji you will need
1 tablespoons oil
1 tablespoon unsalted butter
1 ½ cups potatoes – 300 grams – 3 medium or 2 large
¾ cup onions fine chopped – 125 grams – 1 medium or 2 small
¾ cup tomatoes fine chopped – 125 grams – 2 medium
½ cup green peas – 75 grams
1 cup cauliflower florets (or substitute with half cup potatoes)
½ cup bell pepper chopped – 65 grams – 1 small capsicum
1 tablespoon ginger garlic fine chopped or paste
1 tsp salt (adjust to taste)
1 to 1½ tbsp pav bhaji masala
1 teaspoon red chilli powder (can add more for heat)
¼ teaspoon turmeric
2 cups water
1 tablespoon kasuri methi
2 to 3 tablespoons coriander leaves chopped

For serving
6 to 8 pavs
2 tablespoons unsalted butter
4 tablespoons chopped onions
2 tablespoons coriander leaves fine chopped

How to make in Instant pot

  1. Press SAUTE button on the instant pot. Add butter and oil to the steel insert.
  2. Add onions and green chilli. Saute until transparent.
  3. Then stir in ginger garlic and fry for 30 seconds.
  4. Add the tomatoes, capsicum and sprinkle salt.
  5. Saute until the tomatoes turn soft and mushy.
  6. Then add in pav bhaji masala, chilli powder and salt.
  7. Mix well and add all the veggies – potatoes, cauliflower and peas.
  8. Pour 2 cups water and deglaze the pot by scrubbing the bottom of the pot with a wooden spatula.
  9. Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release handle to sealing.
  10. When the IP beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.
  11. With a spatula or masher, mash all the veggies well.
  12. Press SAUTE button and add kasuri methi. If needed add more salt.
  13. Let the bhaji simmer for 3 to 4 mins. It will thicken. Then add coriander leaves.
  14. Transfer to serving bowls. Top with butter, fresh chopped onions & coriander leaves.
  15. Slit each bun to 2 horizontally. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images below) Toast the pavs until lightly crisp. Serve pav with hot bhaji.
pav bhaji

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Pav bhaji recipe | How to make Mumbai pav bhaji

Easy pav bhaji – A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns – pav. Instructions included for stovetop & Instant pot
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1½ cup potatoes diced (3 medium or 2 large) (300 grams)
  • ½ to ¾ cup green peas (matar)
  • ½ to 1 cup cauliflower (gobi florets)
  • ½ cup capsicum (bell pepper) chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 medium onion (¾ cup finely chopped )
  • 1½ teaspoon ginger garlic paste or chopped
  • 1 green chili (optional)
  • 2 medium tomatoes (¾ cup finely chopped )
  • ¾ to 1 teaspoon red chili powder (less spicy kind or red chili paste as needed)
  • ¼ teaspoon turmeric
  • 1 tablespoon pavbhaji masala powder (use more if needed)
  • ¾ tablespoon kasuri methi (dried fenugreek leaves, optional)
  • ¾ teaspoon salt

To toast pav

  • 4 to 6 Pav (buns) (dinner rolls)
  • 1 tablespoon butter for toasting pav
  • ½ teaspoon pav bhaji masala powder

To garnish pav bhaji

  • 1 Lemon wedges
  • 2 tablespoon onions Chopped
  • 2 tablespoon Coriander leaves
  • 1 tablespoon butter
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Instructions

Preparation for pav bhaji

  • Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker. 
  • Pour 1½ cups water and cook until soft or tender.
  • If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Making bhaji

  • Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.
  • Next add ¾ cup finely chopped onions and fry till they turn translucent. 
  • Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.
  • Fry till it becomes fragrant. 
  • Next add ½ cup capsicums & saute for 3 to 4 minutes. 
  • Add ¾ cup chopped tomato and ¾ tsp salt.
  • Fry till tomatoes turn soft and mushy.
  • Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder.
  • Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.
  • Add boiled & mashed veggies. 
  • Pour more water (½ to ¾ cup) just enough to bring to a thick consistency. 
  • Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.
  • Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

How to make pav bhaji

  • Slit the pav buns horizontally leaving one edge intact. 
  • Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.
  • Place the pav & toast them for a min or two.
  • Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.
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Notes

Find Instant pot instructions towards the end of this post.
To get a deep red color, soak 10 red chilies in half cup hot water until soft. Then blend them to a thick paste with very little water in a small blender.
The street style dish is mostly made without cauliflower.
If you do not have pavbhaji masala, then you can make it by using the ingredients I mentioned in the intro of this post.
You can also replace pav bhaji masala with garam masala and more red chili powder. But the flavor will be different.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Video of pav bhaji recipe

NUTRITION INFO (estimation only)

Nutrition Facts
Pav bhaji recipe | How to make Mumbai pav bhaji
Amount Per Serving
Calories 321 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 666mg29%
Potassium 568mg16%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 8g9%
Protein 8g16%
Vitamin A 1285IU26%
Vitamin C 70.1mg85%
Calcium 129mg13%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Recipe Rating




Recipe Rating




215 Comments
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Suba
March 6, 2021 12:53 pm

5 stars
Tried the masala and the bhaji. Bhaji was so delicious. Never ever imagined to make pav bhaji masala at home. Thanks so much for the step by step recipe. Made my day.

Reply
swasthi
Reply to  Suba
March 9, 2021 12:22 pm

Glad to know Suba
Thank you!

Reply
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Kate
February 9, 2021 9:15 am

5 stars
This is my new favourite recipe – I can’t stop eating it!
I’ve made this several times now and this easy to follow recipe never disappoints. Better than any take-away.

Reply
swasthi
Reply to  Kate
February 17, 2021 3:48 am

Glad to know Kate
Thank you so much for the comment.
🙂

Reply
Arv
January 8, 2021 11:23 am

4 stars
Its a good base recipe, that i tweeked to my families taste. It was my first time making pav bhaji the receipe was easy to follow.

Reply
Preetika Karnik
November 21, 2020 5:32 am

4 stars
Easy to follow the detailed recipe. Had all the ingredients available as well. Not too spicy, just right. Would recommend!

Reply
Nayana Singhal
October 15, 2020 6:40 pm

5 stars
Thanks for the detailed recipe. I would like to prepare this for an occasion where I wouldn’t want to use onions.In that case, how many tomatoes should I use?

Reply
swasthi
Reply to  Nayana Singhal
October 16, 2020 12:53 am

Hi Nayana
Just skip the onions and keep the rest same including tomatoes. Hope this helps

Reply
Nayana
Reply to  swasthi
October 16, 2020 5:44 am

Thank you?.. Will try it without the onions and the same portion of tomatoes

Reply
Nayana
Reply to  Nayana
November 2, 2020 6:06 pm

5 stars
Hi Swasthi,
Tried it without onions a couple of weeks ago and it came out quite well.
I also wanted to ask for a approximate estimation of the salt required. I plan on preparing this now on a day of fasting and would be unable to taste the salt, hence asking..
Thanks..

Reply
swasthi
Reply to  Nayana
November 4, 2020 3:35 am

Hi Nayana,
Glad to know! I use 1 teaspoon pink salt or 3/4 teaspoon table salt. It’s good to start with 3/4 teaspoon. Hope this helps. Thanks for rating.
🙂

Reply
Rockie Reddy
October 7, 2020 7:18 pm

Love your receipes. Divine. Tried the paneer.

Reply
swasthi
Reply to  Rockie Reddy
February 17, 2021 3:51 am

Thank you so much Rockie

Reply
Sucharita Paul
September 26, 2020 1:04 pm

5 stars
I have tried this recipe several times and it turned out great every time! Thank you Swasthi. ??

Reply
swasthi
Reply to  Sucharita Paul
September 26, 2020 2:48 pm

Welcome Sucharita
Glad it turned out good. Thank you!

Reply
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Tanusree
September 23, 2020 1:44 pm

5 stars
This is another recipe of yours which I keep on preparing.. excellent taste and excellent instruction as always.

Reply
swasthi
Reply to  Tanusree
September 26, 2020 3:50 am

Hello Tanu
Thanks much for trying and sharing the outcome.
🙂

Reply
swati
September 11, 2020 8:02 pm

5 stars
amazing amazing will try everything

Reply
swasthi
Reply to  swati
September 12, 2020 4:17 am

Yes do try it Swati

Reply
DIPESH SHAH
August 16, 2020 2:39 pm

I made Pau Bhaji from the scratch, made my own masala also. First time I didn’t take help of my wife for putting tge salt( I am always skeptical about the perfect quantity of salt). Everything turned out to be great. Only thing which was lacking was red color. It was more brownish.
Thank you Swasthiji.

Reply
swasthi
Reply to  DIPESH SHAH
August 17, 2020 5:47 am

Welcome Dr. Dipesh
Glad it turned out great. Next time try using kashmiri chilli powder. Everest Kashmirilal works well. It gives the best color to the pav bhaji. Hope this helps

Reply
DIPESH SHAH
August 14, 2020 4:11 pm

I had never cooked in my life but during lockdown just to kill the boredom I thought of trying my hand at cooking. I happened to come across your recipes while surfing.
I never knew cooking could be so enjoyable. Your recipes are easy to follow and by and large turns out to be perfect, if followed word to word . Thanks!
By the way I am 62 years and doctor by profession.
Dr Dipesh Shah

Reply
swasthi
Reply to  DIPESH SHAH
August 15, 2020 6:08 am

Hello Dr. Dipesh Shah
You are most welcome! So happy to know the recipes worked out.
Thank you so much for leaving a comment.

Reply
Ravi Kumar Tummala
Reply to  swasthi
September 7, 2020 12:54 am

5 stars
Hello Swathi gaaru. Thank you for the recipe. It came out super good. Time to enjoy the food. Thanks a lot.

Reply
swasthi
Reply to  Ravi Kumar Tummala
September 7, 2020 1:46 pm

Welcome Ravi garu
Glad it turned out good.
Thanks for leaving a comment!

Reply
Roshan
July 23, 2020 10:18 am

i have followed this recipe of yours twice to make pav bhaji since the lockdown and it was really delicious both times. of course the 1st time the colour was more brownish than i would have liked possibly because i used normal chilli powder instead of the intensely red kashmiri one. second time out the colour was exactly how my mother and the restaurants make it. thank you for the recipe.

Reply
swasthi
Reply to  Roshan
July 24, 2020 3:56 pm

Welcome Roshan
Glad it came out delicious.
Thanks for leaving a comment

Reply
Manmohit Verma
July 4, 2020 3:30 pm

5 stars
This recipe is full power. You made my Saturday. Thanks a lot. God Bless You ?

Reply
swasthi
Reply to  Manmohit Verma
July 5, 2020 7:36 am

Welcome!
Thank you

Reply
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Vimla Goyal
June 23, 2020 7:26 pm

Your recipes are easy to follow and turn out great. I really enjoy making new dishes following your recipes. Very well explained. Keep up the good work and thank you for making my life easy.

Reply
swasthi
Reply to  Vimla Goyal
June 26, 2020 11:37 am

Glad to know! Thank you so much!

Reply
Vibhavari Patil
June 2, 2020 4:24 pm

5 stars
Hello !
I tried many authentic recipes referring to your site. They turned out absolutely fantastic !!
Today I cooked Pav Bhaji. I had tried it before with some other site reference. But it didn’t work.
What you have explained is really awesome and i successfully prepared the recipe !
Thanks a lot for sharing the authentic recipes.

Reply
swasthi
Reply to  Vibhavari Patil
June 4, 2020 2:01 pm

Hi Vibhavari
Glad to know! Thank you so much!
🙂

Reply
Deepak kumar singh
May 31, 2020 11:18 am

Good recipe I like it

Reply
swasthi
Reply to  Deepak kumar singh
June 4, 2020 9:08 am

Thank you

Reply
Neil Wooldridge
May 29, 2020 10:32 am

5 stars
Oh my gosh, this is one of the most gorgeous foods I have ever eaten! Unfortunately the pav bhaji is an impossibility here in Bulgaria so I used a garam marsala instead and for the chutney, I used some of my home made but I have never eaten this type of dish before and it is instantly one of my all time favourites – thank you so much and big hugs!

Reply
swasthi
Reply to  Neil Wooldridge
June 4, 2020 9:07 am

Hi,
You are welcome! Glad you like it. Thank you!

Reply
Havish
May 15, 2020 3:33 pm

I tried pav bhaji masala nd pav bhaji from your blog. Came out really well. Pav bun was store bought nd i didnt have aamchur for masala. But it felt customised in its own way. Thank u and good luck.

Reply
swasthi
Reply to  Havish
May 16, 2020 1:32 pm

You are welcome Havish!
Glad to know it turned out good.
Thank you

Reply
Partha
May 13, 2020 3:05 am

5 stars
Hello Swasthi ji,
I have tried many of your recipes throughout the year and I enjoyed each and every one of them. The first time I ate pav bhaji when I visited Mumbai long time ago. Since then I ate pav bhaji few times here there but missed the Mumbai taste. Honestly I made the best pav bhaji following your recipe. I felt like I am back in Mumbai enjoying it at the road side.
Thank God your recipes are free to try else I would go broke since I try soo many of them. Thank you again.

Reply
swasthi
Reply to  Partha
May 13, 2020 1:02 pm

Hello Partha ji,
So glad to know you are enjoying the recipes. Thank you so much for writing!
Hehe! Yes all the recipes are free. You are most welcome
🙂

Reply
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Rashmi Rawat
May 10, 2020 9:06 pm

5 stars
Tried this today! Came out really good! Thank you

Reply
swasthi
Reply to  Rashmi Rawat
May 13, 2020 1:03 pm

Welcome Rashmi
Glad to know!
Thank you!

Reply
Ash
May 9, 2020 2:44 pm

4 stars
Came out excellent. Only I reduced bit of dried red chillies, since the ones I used were already spicy.

Reply
swasthi
Reply to  Ash
May 13, 2020 1:03 pm

Hi Ash
Glad to know. Thank you!

Reply

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