Instant Pot Marathi Pav Bhaji
Prep Time: 20 minutes
Cook Time: 10 minutes
2 tbsp grass-fed ghee
2 medium sized yukon gold potatoes washed, peeled, and diced
3 carrots washed, peeled, and diced
1 16 oz bag frozen cauliflower
1/2 cup frozen peas
1/2 cup water
1 large yellow onion diced
1 12 oz can organic diced tomatoes
4 large cloves garlic grated
1 inch ginger grated
1/4 tsp turmeric powder (I get mine at Pure Indian Foods - use code RAODY30 for 30% off their combo spice pack)
1/2 tsp coriander powder (I get mine at Pure Indian Foods - use code RAODY30 for 30% off their combo spice pack)
1/4 tsp cayenne powder (I get mine at Pure Indian Foods - use code RAODY30 for 30% off their combo spice pack)
1 tbsp lemon juice
1 tsp salt (adjust and add more to your liking at the end)
1/4 tsp black pepper
Chopped red onions, cilantro, and some Kerrygold grassfed salted butter for topping
Place Instant Pot on Saute mode. Add in ghee, onions, and a pinch of salt. Let onions cook down.
Add in spices and can of diced tomatoes. Continue to saute well until tomatoes are cooked down completely.
Add in chopped potatoes and carrots, and mix with tomatoes, onions and spices for 3-4 minutes.
Then add frozen cauliflower and peas, along with salt and pepper. Mix everything well.
Add in half cup of water and mix well.
Turn Instant Pot to pressure cook on high for 9 minutes. Make sure pressure valve is on “sealing”.
While pressure cooking, chop toppings (cilantro, red onions, and any other toppings of choice for garnish at the end!).
Once Instant Pot is finished pressure cooking, rapidly release pressure by moving pressure valve to “venting”.
When pressure is finished releasing, open the lid of your instant pot. Use an immersion blender (I have the Mueller brand immersion blender from Amazon - find it on my Amazon store here) to mash the vegetables. I like some of my veggies still in tact so the consistency is partially mashed.
NOTES: Typical mumbai street food style would be completely mashed. Whichever way works! Just do what you prefer. I also know some people like their pav bhaji thinner in terms of consistency, so add a bit more water at this point while mashing if you like it thinner! I prefer mine a little thicker and chunky, so 1/2 cup water as the recipe calls for works best for me.
Taste and adjust seasonings (especially salt, lemon juice, and spice).
Garnish with toppings and serve hot with buttered Siete Foods tortillas (if you’re paleo; use the link to find it on my Amazon storefront), gluten free dinner rolls, or regular dinner rolls. Enjoy!