Pav Bhaji consists of “bhaji” (a mixture of vegetables including potatoes, eggplant and/or zucchini, peas, onions, etc.) seasoned with flavorful Indian spices like red chili powder (laal marchu), turmeric (hardar) and paprika. —WarriorInTheKitchen
whole dry chili peppers
whole bay leaves
cinnamon stick, broken into pieces
large onion, finely diced
roma tomatoes, diced
cloves garlic, finely chopped
1/2 - 1 teaspoons
red chili powder
pav bhaji masala
head cauliflower, coarsely chopped
medium eggplant, coarsely chopped
medium potatoes, coarsely cubed
frozen mixed vegetables
In This Recipe
Press "Saute" mode on Instant Pot. Heat avocado oil and whole spices.
Add onions and tomatoes and saute until onions are translucent.
Add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
Add all the vegetables and mix well with gravy.
Add the remaining water and mix well. Water level should be about 3/4 to the top of the veggies, so adjust as necessary.
Close lid of Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant ot to manually vent. Carefully open the lid once it is safe to do so.
Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
Serve with buttered and toasted bread. For a low carb and gluten-free option, you can serve on romaine or butter lettuce. Garnish with chopped cilantro, lemon and finely chopped onions.