Firstly chop all the veggies and keep them ready. You can add your choice of veggies.
sauteing
Switch on the instant pot. Press the saute button on less mode. Add 2 tablespoons butter in the ip steel insert.
When the butter melts, add cumin seeds and let them splutter and change color.
Then add finely chopped onions and sauté onions till they soften.
Next add the ginger-garlic paste and green chillies.
stir and saute for a few seconds till the raw aroma of ginger-garlic goes away.
Then add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.
Add the chopped veggies and green peas.
Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder. If using any other red chili powder or cayenne pepper, then you can add less of it. Also, add salt as per taste.
mix everything very well.
Add water and stir.
pressure cooking
Press the cancel button. Now press the pressure cooker/manual button and set time to 7 minutes on high pressure.
When the beep sound is heard and the pressure cooking is complete, do a quick pressure release (qpr).
When all the pressure is released, open the lid.
mashing bhaji
Using a napkin or oven mittens, remove the steel insert from the instant pot. Place it on your kitchen counter. With a potato masher, begin to mash the cooked vegetables. Mash very well. You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
Place the steel insert pan in the ip. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more.
Simmer the bhaji for a few minutes, till it thickens a bit and you get the desired consistency. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required. Cancel and keep the ip on warm mode.
roasting pav
For the pav, heat a tawa (griddle) and melt some butter on it.
On a low-medium flame, place sliced pavs on it. Let the pav soak the butter and become warm. If you want you can even lightly toast the pavs.
Serve the bhaji garnished with coriander leaves and topped with butter.
Also accompany chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav also with the bhaji.
Notes
Suggestions
Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.
You can add less or more pav bhaji masala as per your taste preferences.
If you do not have pav bhaji masala then add 2 teaspoon garam masala powder and 1 teaspoon dry mango powder.
Add your choice of vegetables.
You can increase the amount of any veggie except for cauliflower and carrot. Do not add more cauliflower and carrot than what is mentioned in the recipe. Less quantities can be added.
When simmering the mashed bhaji, stir often so that the bhaji does not stick at the bottom of the steel insert pan.
While sauteing onions and tomatoes, you can increase the saute mode to normal if you want.
Deglaze while mixing vegetables with the sauteed onions and tomatoes, so that any ingredient stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing.
Note that the approximate nutrition info is for 1 serving of bhaji with 2 pav (dinner rolls)