INGREDIENTS
2 Tbsp. vegetable or canola oil
2 14.5-oz. cans diced tomatoes (or 5 medium tomatoes, coarsely chopped)
2 medium potatoes, peeled and cubed
Half head cauliflower, coarsely chopped (or 16-oz. bag frozen cauliflower florets)
1 medium onion, roughly chopped, plus more for garnish
1 cup roughly chopped fresh or frozen carrots
1 cup fresh or frozen green beans, trimmed
1 cup fresh or frozen peas
6 garlic cloves, chopped
3 heaping Tbsp. pav bhaji masala powder*
1 Tbsp. ginger paste
2 tsp. kosher salt, plus more to taste
About 1/3 cup water
1 Tbsp. lemon juice
Freshly chopped onion, for garnish
Freshly chopped cilantro, for garnish
Dinner Rolls, for serving (recipe here)
PREPARATION
For the Instant Pot:
• In an Instant Pot, add the oil and press “Saute” button. Add the tomatoes, potatoes, onion, cauliflower, carrots, green beans and peas and stir.
• Add the garlic, masala, ginger paste and salt, and cook about 5 minutes. Once the veggies are coated with masala, add the water and close the lid.
• Press “Manual,” ensuring the vent is closed, and set the Instant Pot on high pressure for 8 minutes. Let the press release naturally (it will take about 10 for the pressure to release).
• Use an immersion blender, potato masher or blender to combine the mixture into a curry.
• Press “Saute” again and let the mixture boil until it reduces and concentrates, 5 to 10 minutes.
• Stir in the lemon juice and add more masala or salt to taste.
• To serve, top each bowl of pav bhaji with chopped onion and cilantro and serve with a toasted dinner roll.
Stovetop instructions:
• In a large skillet, warm the oil over medium-high heat. Saute the tomatoes, potatoes, onion, cauliflower, carrots, green beans and peas until slightly softened.
• Add the garlic, masala, ginger paste and salt, and saute about 5 minutes, until the veggies are thoroughly coated with the masala. Add the water and bring to a simmer, then cover and reduce the heat to medium-low and continue simmering until the veggies are cooked through, about 30 minutes.
• Use an immersion blender, potato masher or blender to mash the mixture into a curry.
• Raise the heat to medium or medium-high heat and boil until it reduces and concentrates, 5 to 10 minutes.
• Stir in the lemon juice and add more masala or salt, to taste.
• To serve, top each bowl of pav bhaji with chopped onion and cilantro and serve with a toasted dinner roll.
*Available at any Indian grocery store or Global Foods Market or United Provisions.
This article appears in March 2019.