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, 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 ¾ to the top of the veggies, so adjust as necessary.
Close the lid of the 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 Pot 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 option, you can serve on romaine or butter lettuce.
Garnish with chopped cilantro, lemon and finely chopped onions.
New Year, New You
Here’s everything you need for a more delicious 2021.