Looking for a warm and cozy dinner that’s super easy to make? This Instant Pot Corn Pav Bhajj stars fresh corn and veggies in that classic chatpata, spicy gravy! Paired with some buttery pav or buns, this comfort meal is everything you’ve been dreaming of!
Tired of having the same-old pav bhaji (although one of my favs), I decided to use corn in place of potatoes or cauliflower for a pop of sweetness and freshness. Make it in the Instant Pot for an extra ease factor and watch the most delicious one-pot come to life without even having to lift a finger!
For accompaniments, I’d recommend sticking to the classics: roti or pav/buns. Add a dollop of butter and sprinkle with some cilantro for a dinner so good, you’ll have your Instant Pot working overtime to make this over and over!
WATCH HOW TO MAKE INSTANT POT CORN PAV BHAJI:
This Corn Pav Bhajj stars fresh corn and veggies in that classic chatpata, spicy gravy! Paired with some buttery pav or buns, this comfort meal is everything you’ve been dreaming of!
- 2 cup corn , fresh
- 2 tomatoes , finely chopped
- 1/2 cup tomato puree , fresh or canned
- 1 cup onions , finely chopped
- 1/2 mixed color bell peppers , finely chopped
- 1 1/2 tbsp garlic , minced
- 1 tbsp ginger , minced
- 2 green chilies , minced
- 2 1/2 tbsp oil , or ghee
- 2 1/2 tbsp pav bhaji masala
- 1 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp kasoori methi , crushed
- 2 tbsp cashew paste
- 1 tbsp butter
- 2 tbsp cheese , grated
- 1/2 tsp garam masala
- 3 tbsp cilantro , finely chopped
- salt , to taste
- 3-4 tbsp water , as needed
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Turn on your Instant Pot on low sauté mode and add in your oil. Add in your ginger, garlic, chili, and onions. Sauté for 2 minutes until fragrant.
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Add in your chopped tomatoes, tomato purée, pav bhaji masala, kasoori methi, red chili powder, turmeric powder, and salt. Cover with a lid and let cook for 2-3 minutes until the tomatoes soften. Make sure to cover it so the tomatoes soften and thicken to get the right consistency. Add 2 tbsp water if you find it sticking to the bottom on the Instant Pot.
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Add in your corn, bell peppers, cashew paste, butter, and 3-4 tbsp water.
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Put the lid on and pressure cook for 3 minutes on high in manual mode with natural release.
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Add in your cheese, garam masala, and cilantro. Mix until combined. Your Corn Pav Bhaji is ready, serve with pav bun, onions, and pickle for the ultimate dinner! Enjoy!
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Heat your oil in a large saucepan on medium heat. Add in your ginger, garlic, chili, and onions. Sauté for 2 minutes until fragrant.
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Add in your chopped tomatoes, tomato purée, pav bhaji masala, kasoori methi, red chili powder, turmeric, and salt. Cover with a lid and let cook for 2 minutes until the tomatoes soften. Make sure to cover it so the tomatoes soften and thicken to get the right consistency. Add 2 tbsp water if you find it sticking to the bottom of the pan.
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Boil your corn seperately. Add in your boiled corn, bell peppers, cashew paste, butter, and 3-4 tbsp water. Cover with a lid, give it a mix, and let simmer for 5 minutes in low flame.
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Then, add in your cheese, garam masala, and cilantro. Mix until combined. Your Corn Pav Bhaji is ready, serve with pav bun, onions, and pickle for the ultimate dinner! Enjoy!
Recipe Video
- Make sure your Instant Pot is on low sauté mode to prevent burning and sticking.
- I would recommend using fresh corn since they’re super crisp and juicy.
- My corn was very tender so it only took 3 minutes in the Instant Pot, but if you think your corn is a bit firmer, cook for 4-5 minutes.
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Hi I loved this version of pavbhaji when I saw it but when I made it the results did not get much appreciation. I don’t know if it was for the quality of the corn I did not use the frozen ones what we get here but the pkt from the local veg market which was like stringy and not like sweet corn niblets.
Those corn are usually too ripe, try to get sweet, local corn. That will work best! If you don’t get that, cut the corn into thinner layers.
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