Ingredients

Potatoes - 3 cups, diced small

Cauliflower - 2 cups, finely chopped

Frozen Green Peas - 1 cup

Carrots - ½ cup, diced small

Salt - 1 tsp (to taste)

Haldi(Turmeric) - ¼ tsp

Water - 2 cups

Oil - 1 Tbsp

Butter - 1 Tbsp

Jeera (Cumin Seeds) - ½ tsp

Hing (Asofoetida) - pinch

Red Chili Powder - ¼ tsp (to taste)

Onion - 1 medium, finely chopped

Garlic - 2 tsp, minced

Ginger - 2 tsp, minced

Tomato - 1 medium, chopped

Tomato Sauce - ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala - 2 tsp (to taste)

Dhania Powder - 1 tsp

Lemon Juice - ½ tsp (to taste)

Cilantro - 5 sprigs, chopped (for garnishing)

Preparation

  1. In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water - Mix well.
  2. Pressure cook for 1 whistle and remove pressure after 2 minutes (To remove pressure, hold cooker under cold running water in sink).
  3. Heat Oil and Butter in a non-stick pan.
  4. Add Jeera and allow it to sputter.
  5. Add Hing and Red Chili Powder.
  6. Add Onions, Garlic and Ginger - stir well.
  7. Cook until Oil starts to separate.
  8. Add Tomatoes and Tomato Sauce and mix well.
  9. Cook until Oil starts to separate again.
  10. Add Pav Bhaji Masala and Dhania Powder - mix well and cook for 1 minute.
  11. Add Vegetables and lightly mash.
  12. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
  13. Cook for 5 minutes.
  14. Garnish with Cilantro.