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Posted on January 27, 2021 by Anita Mehta, M.D.

Anita Mehta, M.D.

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Ingredients

• 1 large yellow onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 5 cups cauliflower florets
• 2 large potatoes, cut into 1-inch cubes
• 3 plum tomatoes
• ½ cup green peas
• 1 cup water
• 3 tablespoons tomato paste
• 1 to 2 tablespoons pav bhaji masala (see below)
• 1 tablespoon red chili powder
• ¼ teaspoon ground turmeric
• Potato buns
• Chopped fresh cilantro 
• Chopped red onion (optional)
• Lime wedges (optional)

Instructions

• Set Instant Pot to high sauté setting and heat 2 tablespoons of butter.
• Add yellow onion, ginger, garlic, bell peppers and sauté for about 5 minutes.
• Add cauliflower, potatoes, tomatoes, peas, and 2 teaspoons of salt.
• Pour in water.
• Seal the pressure lid and pressure cook for 6 minutes at high pressure.
• Quick-release the vent pressure before opening the pot.
• Switch back to sauté setting and mash the veggies with a potato masher.
• Stir in tomato paste, 1 to 2 tablespoons pav bhaji masala (see below), red chili powder and turmeric.
• Allow to cook all together for 5 to 7 minutes until heated through.
• Sprinkle vegetable mixture with cilantro on top.
• Toast potato buns on each side in a heated pan.
• Spoon the vegetable mixture onto potato buns. (I like to eat it as a sandwich.) Serve on a dish along with chopped red onion and a lime wedge.

Pav bhaji masala

• Combine 4 tablespoons ground coriander seeds, 1 tablespoon cumin powder, 1 tablespoon fennel seeds, 3 to 4 red chilies, a pinch of ground cinnamon and 1 teaspoon crushed black peppercorns.

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