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Egg Masala Pav Bhaji: Instant Pot Egg Masala Pav Bhaji

Shilpa
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 Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 6

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.
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