By Dr. Sirisha Potluri

🌱 Oil-Free Instant Pot Pav Bhaji

A wholesome twist on India’s favorite street food! This vibrant, fiber-rich pav bhaji is loaded with colorful vegetables, made without oil or butter, and packed with flavor. Perfect for the whole family—and a delicious way to eat more veggies!

Ingredients

• 2 onions, finely chopped
• 4 green chilies, chopped (adjust to taste)
• 1 tsp cumin seeds
• A few curry leaves
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 4–5 carrots, chopped
• 1½ cups broccoli florets (fresh or frozen)
• 2 cups riced cauliflower
• 6–8 tomatoes, chopped
• 4–5 boiled potatoes, peeled
• 1 cup frozen green peas
• ½ tsp turmeric
• 1 tsp red chili powder
• 2–3 tbsp pav bhaji masala
• Salt to taste
• 1 large bunch fresh cilantro, finely chopped
• Juice of 1–2 lemons

Instructions

1. Turn the Instant Pot to Sauté mode. Add onions, green chilies, cumin seeds, and curry leaves. Dry sauté (or add a splash of water if needed) for 2–3 minutes.
2. Stir in the turmeric, red chili powder, and pav bhaji masala. Add the tomatoes and cook until they begin to soften.
3. Add the bell peppers, carrots, broccoli, riced cauliflower, boiled potatoes, and green peas. Mix well.
4. Close the lid and pressure cook on High for 30 minutes. Allow the pressure to release naturally.
5. Open the lid and mash the vegetables to your preferred consistency using a potato masher.
6. Stir in the chopped cilantro and fresh lemon juice. Taste and adjust the seasoning.

Serve With

• Whole wheat pav or burger buns
• Whole grain toast
• Lettuce cups for a lighter option

Garnish

Top with finely chopped onions, fresh cilantro, and an extra squeeze of lemon for the perfect finishing touch.

Why you’ll love it:
✅ Oil-free & vegan
✅ High in fiber
✅ Packed with vegetables
✅ Great for meal prep
✅ Kid-friendly and nutrient-dense