You can cook the Bhaji ( curry ) in an instant pot or you could use the pressure cooker to pressure cook the veggies to a mashed consistency and then add it to the curry. When I make Pav Bhaji at home I love to add these vegetables – potatoes, green bell peppers, peas, cauliflower, and carrots. I would say potatoes are a must for making this Bhaji but for others, you could probably use whatever you have at home. 

You could use store-bought dinner rolls for the pav. Just don’t compromise with the butter you use on the bhaji and for grilling the pav. I’m sure this will be on your menu list every week! Here you go with the recipe!

Ingredients:

Assorted vegetables- 1 cup (green bell peppers, peas, cauliflower, beetroot, and carrots)

Potatoes- 3 big

Onion- 1 large chopped fine

Tomato paste- 2 tbsp

Ginger garlic paste- 2 tbsp

Kashmiri red chili powder- 1 tsp

Red chili powder- 1 tsp

Corriander powder- 1 tsp

Garam masala- 1/4 tsp

Cumin Powder – 1/2 tsp

Fennel powder- 1/2 tsp

Aamchor powder- 1/2 tsp

Chat masala powder- 1 tsp

Salt to taste

Butter – 3 tbsp

Oil- 1 tbsp

Cumin seeds – 1 tsp

Chopped coriander leaves- 3 tbsp

Topping:

Chopped onions 

Butter

Chopped coriander leaves

Lemon wedges

Serving:

Pav buns

Method:

1. Pressure cook the potatoes and assorted vegetables to a nicely mashed consistency. 
2. In a pan, add the butter and oil. When hot add the cumin seeds. When the seeds start to splutter add the onion and sauté them till translucent for 2-3 mins. Add the ginger-garlic paste and sauté well till the raw flavor goes off. 
3. Now add the tomato paste and all the masala powders and cook covered on low flame till you see oil oozing out. Once done add the mashed cooked vegetables and mix well. Check for salt and adjust the spices to your taste. 
4. Add chopped coriander leaves and set aside.

Now to serve, slit the pav buns into halves and grill the buns on Tava. Serve these buns with the bhaji topped with chopped red onions, chopped coriander leaves, and a dollop of butter with lemon wedges on the side, and enjoy.
Note: For making bhaji in the instant pot, do not pressure cook the vegetables. 
Switch the instant pot to sauté mode. Just follow the instructions from steps 2 to 3 and then add the chopped vegetables and potatoes and one cup of water and pressure cook in the instant pot on manual mode High on 15 mins or till done. ( make sure the pressure knob is on the SEALING position) . Then grill the pav on tabs and serve as mentioned above. 

This recipe is just very simple yet nutritious and protein-packed. I’ve used a combination of moong dal and toor dal but feel free to mix up the with whatever dal you have in your pantry. I’ve used shallots here as I love using them in my recipes but again it’s optional. You can just chop up a red onion and use it.

But make sure you use pure ghee for the seasoning or tadka as it brings out the flavor and taste of the dal. And yes not to mention garlic is a must-no leaving it out! So simple comforting and yet soo satisfying with either rice or roti!!

Here you go with the recipe:

Ingredients:

Shallots – 5-6 chopped fine / onion – 1 chopped fine
Tomato- 2 finely chopped
Tuvar dal – 1/2 cup
Moong dal- 1/2 cup
Garlic – 6 – 8 pods chopped very fine or smashed with a back of a spoon
Red chilli powder/ paprika- 1/2 tsp
Cumin Powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt to taste
Cumin seeds – 1 tsp
Dry red chili – 3-4 
Asafoetida – a pinch (optional)
Curry leaves -few 
Ghee -3 tbsp
Oil- 1 tbsp

Method:
Wash and soak both dals in water for 10-15 mins.

In a pressure cooker/ instant pot heat oil and sauté the onion till soft add garlic and sauté for a min. Then add the tomatoes and mix well. Add in the red chili powder, cumin powder, turmeric powder, and salt.

Add the soaked dals with 21/2 cups of water and pressure cook till it’s completely mushy and soft.

Once the dal is cooked make the Tadka.
Heat ghee in a Tadka pan, add the cumin seeds, dry red Chili’s/ a pinch of red chili powder, curry leaves. Once the cumin seeds start to splutter add the asafoetida ( as soon as you add asafoetida quickly at once add the Tadka to the dal. Don’t let the asafoetida sit too long in hot Tadka. 
and quickly pour the Tadka on the dal and mix well. Serve hot with rice, papad, and roti.