Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji

No one can repudiate the enticing temptation of Pav Bhaji. This homemade Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji recipe is simple, quick, inexpensive, and a family favorite.

Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji – is super Mumbaikar

I’ve gone super “Mumbaikar” on us with this recipe. There’s hardly a more classic Mumbai meal then good old pav bhaji! Last week when I was visiting Mumbai, I had cheese pav bhaji. And it was AMAZING. I don’t know a single child kid that would ever turn this down for dinner.

So if you still want an uncomplicated, family-pleasing meal come dinner time, make this tried-and-true Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji.

What is Pav Bhaji?

Pav Bhaji is a Maharashtrian fast food dish. Bhaji is a gravy cooked by mixing a variety of mashed vegetables, and potatoes. It is served with bread (pav).

How do I make Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji?

Firstly, select sauté on the Instant Pot. Further, add in butter to the pot.

Furthermore, throw in cumin seeds. Once the cumin seeds splutter add in diced onions and fresh minced ginger and garlic.

Cook the onions for 3 to 4 minutes until golden in color.

Subsequently add the Kashmiri chili powder, pav bhaji masala, ground coriander powder, salt and ¼ cup water. Stir well and let it sauté for a minute.

Next add in pureed tomatoes and let them sauté for 5 to 6 minutes until the raw tomato odor is eliminated.

Then add in all the chopped vegetables and potatoes and let them sauté for a minute.

Finally add in ¾ cup water. Mix well and make sure nothing is stuck to the bottom of the pot. Press cancel. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 8 minutes. When cooking is complete, use quick pressure release to depressurize.

Open the lid and add using an immersion blender coarsely blend the bhaji for a few seconds. Don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender  you can use a potato masher or the back of a ladle.

Add in lemon juice and ½ cup cheese and mix well. Garnish with cilantro.

Serving:

Top the bhaji with ¼ cup cheese before serving. The heat of the bhaji will melt the cheese. Additionally, you can add some butter (about 2 tablespoons). Serve pav bhaji with onions and chopped serrano peppers on the side.

Pav:

Toast the pavs with tons of butter on a pan until crisp or golden brown and serve them hot. I typically use dinner rolls. Alternately you can use hamburger buns. Whatever works for you.

Tips:

• The Kashmiri chili powder and beet root embarks a great color to the bhaji.
• Make sure to serve the bhaji with a side of onions and serrano peppers.
• You can eliminate the cheese if you’d like and make it like plain pav bhaji. I however highly recommend adding cheese.
• Use fresh parmesan cheese and fresh ginger garlic. You can buy the block of parmesan cheese and grate it or buy freshly grated parmesan cheese.
• I used MDH Pav Bhaji Masala. That is one of my favorites. You could also use Everest Pav Bhaji Masala.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry

Instant Pot Authentic Kashmiri Rogan Josh / Instant Pot Quick Kashmiri Goat Curry

Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry

Instant Pot Aloo Poha

Instant Pot Sabudana Khichdi