Pav Bhaji (Kamal's Version)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the potaotes, carrots, cauliflower, tomatoes, onions, green or red bell pepper

Step 2

Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes.

Step 3

Add the cauliflower, potatoes, tomatoes, peas, carrots, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.

Step 4

Pressure cook in instaPot for 6 minutes at high pressure and release pressure immdiately after.

Step 5

Select the normal Sauté setting and mash all the veggies with a potato masher or immersion blender

Step 6

Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter and lemon juice.

Step 7

Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes.

Step 8

Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed.

Step 9

Sprinkle with the cilantro.

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