Preperation Time
Cooking Time


  • 2 tbsp Butter or Oil
  • 2 Onion medium, chopped
  • 5 Tomatoes medium, chopped
  • 1" inch Ginger
  • 8 cloves Garlic
  • 3 Red Chili Whole Kashmiri
  • 1 Bell pepper Red chopped
  • 4 Potatoes medium, peeled and chopped
  • 3 Carrots cut in pieces
  • 2 cup Cauliflower cut in small pieces
  • 1 cup Green peas
  • 1/2 cup Water
  • 2 tbsp PRABHU Pav Bhaji Masala
  • 2 tsp Salt or to taste
  • 1 tbsp Lemon juice
  • For Pav
  • Pav or Dinner rolls
  • 2 tbsp Butter


  • Soak red whole chili in 1/2 cup water for 15 mins. Grind chili, ginger and garlic along with the water to a paste.
  • Start instant pot in sauté mode and heat 2 tbsp butter in it. Add onions and sauté for 3 minutes.
  • Add bell pepper and sauté for another 2 minutes.
  • Add tomatoes, PRABHU pav bhaji masala and salt. Add the ground chili paste.
  • Add potatoes, carrots, cauliflower and green peas. Mix well.
  • Change the setting to manual mode for 8 minutes with vent sealed.
  • When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients.
  • Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice.
  • Bhaji is ready to be served. Garnish with cilantro and chopped onions.
  • Preparing Pav
  • Slice each pav or dinner rolls in two halves.
  • Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side.
  • Pav are ready to be served with bhaji

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