Name: Instant pot pav bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potato, peeled and cubed; 3 oz cauliflower, cut into florets; 1/3 cup frozen peas; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1/4 cup crushed tomatoes; 1 tsp butter; 1/3 cup water; 1/2 tsp salt; 1 tsp chili powder; 3/4 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp turmeric; 1 small slider rolls, halved; 1/3 cup unflavored whey protein powder; 1/4 cup fresh cilantro, chopped; 1 tsp lemon juice

Nutrition

Per serving

521 calories

Protein: 45g; 34% of calories
Carbs: 69g; 53% of calories
Fat: 8g; 14% of calories

Instructions

Prep 15 min · Cook 25 min

Select the sauté function on the pressure cooker. Melt half the butter and add the onion, ginger, and garlic. Cook for 3 minutes until the onion is softened and translucent.
Stir in the potato, cauliflower, peas, crushed tomatoes, chili powder, cumin, coriander, turmeric, salt, and water. Lock the lid and pressure cook on high for 12 minutes.
Quickly release the pressure. Use a potato masher to mash the vegetables inside the pot until the curry is thick but still has some texture. In a small bowl, whisk the protein powder with three tablespoons of water to make a smooth slurry. Stir the slurry and the lemon juice into the hot curry.
Melt the remaining butter in a skillet over medium heat. Place the halved rolls cut side down and toast for 2 minutes until golden brown.
Ladle the mashed vegetable curry into a shallow bowl. Garnish with chopped cilantro and serve with the warm toasted rolls on the side.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes