Ingredients
1tbspavocado oil
2chili peppers
2bay leaves
½ cinnamon stickbroken into big pieces
1onionfinely chopped
2pcsRoma tomatoesdiced
1cupcrushed tomatoes
4pcsgarlicsfinely chopped
1tspgingergrated
2tsppaprika
½tspred chili powder
½tspturmeric
2tsppav bhaji spice
¼tspgaram masala
2cupswater
1 cauliflowercoarsely chopped
1pcmedium eggplantcoarsely chopped
3pcsmedium potatoescoarsely cubed
2cupsmixed vegetablefrozen
Preparation
Press “Saute” mode on Instant Pot.
Heat avocado oil and whole spices.
Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, and garam masala.
Add 1 cup of 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 the gravy. Add the remaining water and mix well.
Close the lid of the Instant Pot and press ‘Cancel’ and then press “Steam” and adjust the time to 12 minutes. Set the valve to ‘Sealing’ mode.
Once the Instant Pot completes the cycle, it will beep. 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 option, you can serve on romaine or butter lettuce.
Garnish with chopped cilantro, lemon, and finely chopped onions. Enjoy!
