¼ teaspoon garam masala, (optional for spicy heat)
2 cups water (480 mL), (adjust to desired consistency)
1 head cauliflower, coarsely chopped
1 medium eggplant, coarsely chopped
3 medium potatoes, coarsely cubed
2 cups frozen mixed vegetable (300 g)
Nutrition Info
Calories 237
Fat 3g
Carbs 47g
Fiber 11g
Sugar 14g
Protein 7g
How to Make It
1. Step
Press "Saute" mode on Instant Pot
2. Step
Heat avocado oil and whole spices.
3. Step
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.
4. Step
Add all the vegetables and mix well with gravy.
5. Step
Add the remaining water and mix well. Water level should be about ¾ to the top of the veggies, so adjust as necessary.
6. Step
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.
7. Step
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.
8. Step
Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
9. Step
Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
10. Step
Garnish with chopped cilantro, lemon and finely chopped onions.
_ThumbA.jpg?resize=600:*&output-format=auto&output-quality=auto)
