Ingredients
Method
- Heat 2 tablespoons of salted butter in the Instant Pot on high Sauté setting. Add yellow onion, ginger, garlic, and bell peppers; sauté until onion is translucent, about 5 minutes.
- Add cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt. Pour in water and stir well, scraping any browned bits from the pot.
- Secure the lid, set Pressure Release to Sealing, and cook on high pressure for 6 minutes.
- Perform a quick release, then mash the veggies with a potato masher. Stir in tomato paste, pav bhaji masala, red chile powder, turmeric, and 2 tablespoons butter.
- Cover and cook on Sauté until heated through, about 5 minutes. Adjust seasoning with salt and spices as needed.
- Spread remaining butter on the cut side of each bun and toast on a griddle until golden brown, about 2-3 minutes per side.
- Serve bhaji on plates, topped with red onion, alongside toasted buns and lime wedges.
Video
Notes
- For authentic flavor, use a good quality Pav Bhaji Masala. Adjust spice levels to your preference.
- Don't skip toasting the pav in butter; it's crucial for the dish's character.
- If you don't have an Instant Pot, you can boil the vegetables in a regular pot until tender, then mash and simmer with spices. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip toasting the pav in butter; it's crucial for the dish's character.
- If you don't have an Instant Pot, you can boil the vegetables in a regular pot until tender, then mash and simmer with spices. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.