Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji

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Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji

This is one of my all-time treasured egg recipes. This Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji is nothing fancy, but it sure is perfect food for hungry kids and is also a perfect crowd pleaser.

What ingredients do I need for Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji?

For this recipe you will need a handful of ingredients. I bet most of these ingredients are in your pantry already!

Eggs, butter, cumin seeds, garlic cloves, ginger, onion, tomatoes, pav bhaji masala, Kashmiri chili powder, ground coriander, bell peppers, garam masala, chaat masala, lemon juice, salt, water, fresh cilantro leaves, and serrano peppers. You will also need dinner rolls.

How do I make Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji?

Firstly, we are going to use the pot-in-pot method. Which means, we will boil the eggs and make the curry at the same time. Not to mention, this cooking method takes the convenience of the instant pot to the next level.

In the first place, to boil the eggs, we will use a trivet . Your instant pot probably came with one. It is also known as the stainless-steel steamer rack trivet for the Instant Pot. You don’t need the high trivet. The one that came with your pot will work fine. If you dont have it you can purchase it on Amazon.

Secondly, you will need an oven proof bowl or a stainless steel bowl that will fit inside the insert of the instant pot. You may already own something that will work.  If you don’t have one, you can purchase the  ekovana stackable steamer insert  pans with sling available on amazon.

We will place the eggs in the stainless-steel bowl and place the bowl on the trivet. Furthermore, we will then sauté the onions, tomatoes and spices, and then pressure cook the eggs and spices together for 6 minutes. It is that simple.

 

Steps to make Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji:

STEP 1:

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

STEP 2:

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

 

STEP 3:

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.

STEP 4:

Next add in pureed tomatoes and let them sauté for 5 to 6 minutes until the raw tomato odor is eliminated. Then add in the bell pepper and ¼ cup water.

STEP 5:

Press cancel.  Place the metal trivet in the pot. Place the stainless steel/oven-proof container with eggs on the trivet. This container DOES NOT require water.

STEP 6:

Secure the lid on the pot and select manual/high pressure for 6 minutes. When done quick release the pressure. Slowly take out the bowl and the trivet with. Place the boiled eggs in a ice bath for 5 minutes. 

STEP 7:

After that peel the eggs and slice them into vertical slices. I used an egg slicer. If you don’t have that you can slice each egg into 6 to 7 slices.

STEP 8:

Select sauté on the instant pot and adjust to normal. Gently add the sliced eggs to the pot. Stir and make sure the eggs are mixed well in the curry. Add 1/2 cup water and let the eggs sauté in the curry for about 2 to 3 minutes.

Also, add in garam masala, chaat masala, lemon juice, and cilantro. Stir gently without breaking the eggs. Press cancel. Finally, transfer the egg in a serving bowl immediately. Moreover, enjoy with pav.

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

Serving:

Finally, serve the eggs with pav and chopped serrano peppers on the side.

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 Punjabi Dhaba Chicken Curry

Instant Pot Butter Chicken / Instant Pot Murg Makhani

Paneer Pav Bhaji – Instant Pot Pav Bhaji with Paneer

Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji

Instant Pot Egg Curry

Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji

This is one of my all-time treasured egg recipes. This Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji is nothing fancy, but it sure is perfect food for hungry kids and is also a perfect crowd pleaser.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Egg Masala Pav, Egg Pav Bhaji Masala, Instant Pot Egg Masala, Instant Pot Egg masala pav, Instant Pot Egg Masala Pav Bhaji, Instant Pot Egg Pav Bhaji, Instant Pot Pav Bhaji
Servings: 6
Author: Shilpa

Ingredients

  • 6 eggs
  • 3 tbsp butter (unsalted)
  • 1 tsp cumin seeds    (jeera)
  • 1/2 onion (large) (1 cup chopped finely)
  • 1/2 tsp ginger (grated)
  • 6 cloves garlic, fresh (minced)  (3/4 tbsp minced)
  • 1 tsp kashmiri chili powder
  • 3 tsp pav bhaji masala   (MDH or Everest)
  • 1/2 tsp ground coriander       (dhaniya powder)
  • 1 tsp salt
  • 1 cup water (divided)
  • 2 tomatoes medium (pureed)
  • 1/2 bell pepper, green (1/2 cup chopped to 2 inch pieces)
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala 
  • 1 tsp lemon juice
  • 1/2 cup fresh cilantro leaves, finely chopped (dhaniya ke patte)
  • 4 small serrano peppers finely chopped (for serving)

Pavs

  • 12 dinner rolls
  • 3 tbsp butter (unsalted)

Instructions

Prep

  • Rinse and dice the onions and cilantro finely. Puree the tomatoes.
  • Grate and mince the ginger and garlic.
  • Rinse and chop the bell pepper.

Cook the Egg

  • Select sauté on the instant pot and adjust to normal. Further, add in butter to the pot.
  • Throw in cumin seeds. Once the cumin seeds splutter add in diced onions and fresh minced ginger and garlic.
  • Saute 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 the bell pepper and ¼ cup water.
  • Press cancel.  Place the metal trivet in the pot. Place the stainless steel/oven-proof container with eggs on the trivet. This container DOES NOT require water.
  • Secure the lid on the pot and select manual/high pressure for 6 minutes. When done quick release the pressure. Slowly take out the bowl and the trivet with . Place the boiled eggs in a ice bath for 5 minutes.
  • After that peel the eggs and slice them into vertical slices. I used an egg chopper. If you don't have that you can slice each egg into 6 to 7 slices.
  • Select sauté on the instant pot and adjust to normal. Gently add the sliced eggs to the pot. Stir and make sure the eggs are mixed well in the curry. Add 1/2 cup water and let the eggs sauté in the curry for about 2 to 3 minutes.
  • Also, add in garam masala, chaat masala, lemon juice, and cilantro. Stir gently without breaking the eggs. Press cancel. Finally, transfer the egg in a serving bowl immediately. Moreover, enjoy with pav.

For the Pav

  • Toast the pavs with tons of butter on a pan on medium heat until crisp or golden brown and serve them hot.

For Serving

  • Serve with chopped serrano peppers on the side.
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