Pav Bhaji

A meal full of veggies and an awesome taste. I usually make this at the end of the week or around the time when your veggies are about to go bad.

1. Start instant pot in sauté mode and heat 2 tbsp Amul butter/oil in it. Add onions and sauté for few mins.

2. Add bell pepper and sauté for another 2 minutes.

3. Add tomatoes, pav bhaji masala and salt. If anything is stuck to the bottom of the pot, scrape it with a spatula. 

4. Add cauliflower, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position.

5. Change the setting to manual or pressure cook mode at high pressure for 8 minutes.

6. When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.

7. Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served. Garnish with cilantro and onions. Serve with hot bread or naan.