2 Tablespoons Butter (salted)
1 Red Onion, finely chopped
1 Inch Ginger, grated
3 Cloves Garlic, grated
1 Green Bell Pepper, finely chopped
2 Tomatoes, finely chopped
2 Potatoes, cubed
1/2 cup Cauliflower, cut into small florets
1/2 cup Carrots, finely chopped
1/2 cup Green Beans, finely chopped
1/2 cup Cabbage, finely shredded
1/2 cup Green Peas
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
1 Tablespoon Pav Bhaji Masala
2-3 Cups Water Salt, to taste
2 Tablespoons Cheese, grated
Cilantro Leaves, for serving
Red Chilli and Garlic Sauce, for serving
Additional Chopped Vegetables, for serving
Martin’s Potato Rolls, for serving
Heat butter in a multi cooker, add onions, and sauté until translucent.
Add grated ginger and garlic and sauté until for about 1 minute.
Add the finely chopped bell pepper and sauté until slightly softened.
Add the tomatoes and cook until soft.
Add the cubed potatoes, cauliflower, carrots, green beans, cabbage, and green peas and mix well.
Add the red chilli powder, coriander powder, pav bhaji masala, and 2 to 3 cups of water and mix well. Season with salt.
Secure the lid of the multi cooker and set the Pressure Release to Sealing. Press the Cancel button, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. (Alternately, if using a stovetop pressure cooker, cook for about 15 minutes over medium heat.)
Perform a “quick release” by moving the Pressure Release to Venting. Carefully open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher to your desired consistency.
If mixture is too thick, add a cup of water, loosely cover and bring to a rolling boil.
Just before serving, add butter and grate cheese over the top while it is still hot.
Serve alongside butter-toasted Martin’s Potato Rolls, garnished with fresh cilantro, red chilli-and-garlic sauce, and chopped fresh vegetables such as tomatoes and onions on the side.
Submitted by: Shardul T.