Ingredients
Scale
- 3 tbsp oil
- 1 cauliflower- cut into florets
- 1/3 cup frozen peas
- 1 onion – finely diced
- 1 beet root – cut in half *optional
- 1 potato – peeled and quartered
- 1 tomato – diced
- 1/2 cup water
- 2 tbsp garlic – grated
- 1/2 tbsp ginger – grated
- 1–2 green chilies – finely minced
- 1 tsp cumin seeds
- 2 tbsp pav bhaji masala
- 2 tsp red chili powder
- 1 tsp turmeric
- 1 tsp ground coriander
- salt to taste
- juice of 1/2 a lime
- cilantro – chopped
Instructions
- In a instant pot, using a steamer basket add the cauliflower, beets, potatoes and peas. Pressure cook for 7 mins.
- In a large pan, heat up the oil on medium high heat. Add the cumin seeds and cook for 1 min. Next add the onions and cook for 4-6 mins until they’re golden brown.
- Add the green chilies, ginger, garlic and cook for additional 1 min, followed by adding the tomatoes.
- Add in all your spices, pav bhaji masala, turmeric, red chili powder and salt. Mix everything together and lower the heat.
- Add the veggies to the pan, and using a potato masher or fork, mash the veggies in with the spices and give everything a stir. Add the water and lemon juice, cover the pan with a lid and simmer for 10 mins.
- Garnish with cilantro and serve with toasted buttery buns.
Notes
- I love using Kings Hawaiian buns for this recipe.
- Serve with sliced red onions, lime wedges and sliced butter.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Indian
Keywords: Pav Bhaji, indian street food, 30 min meals