Corn Pav Bhaji (Instant Pot or Stovetop)
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!
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:
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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!
Stove Top Recipe:
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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
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.