Dinner, Instant Pot, Lunch, Main Course
Comments 2

Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

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:

Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

Corn Pav Bhaji (Instant Pot or Stovetop)

5 from 2 votes
Corn Pav Bhaji (Instant Pot or Stovetop)
Corn Pav Bhaji (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
 

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!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot
Custom Category: Dinner, Instant Pot Recipes, Lunch, Main Course
Servings: 4
Calories: 265 kcal
Author: Nidhi Bothra
Ingredients
  • 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
Instructions
Instant Pot Recipe:
  1. 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.

  2. 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.

  3. Add in your corn, bell peppers, cashew paste, butter, and 3-4 tbsp water.

  4. Put the lid on and pressure cook for 3 minutes on high in manual mode with natural release.

  5. 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!

Stove Top Recipe:
  1. Heat your oil in a large saucepan on medium heat. Add in your ginger, garlic, chili, and onions. Sauté for 2 minutes until fragrant.

  2. 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.

  3. 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.

  4. 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

Recipe Notes
  • 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.
Nutrition Facts
Corn Pav Bhaji (Instant Pot or Stovetop)
Amount Per Serving
Calories 265 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 15mg5%
Sodium 175mg8%
Potassium 592mg17%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 10g11%
Protein 7g14%
Vitamin A 1343IU27%
Vitamin C 35mg42%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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I’d love to hear how the recipe turned out and what you think in the comment section below. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe.  Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

2 Comments

  1. Manju dhariwal says

    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.

    • Nidhi Bothra says

      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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