Step 1

Soak red whole chili in 1 cup water for 15 mins. Grind chili, ginger and garlic along with the water to a paste. (Note: if you skip grinding chilies with water, then do add 1 cup water before pressure cooking and add the ginger/garlic along with the onions)

Step 2

Start the pressure cooker in sauté mode (high flame for stovetop pressure cooker) and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.

Step 3

Add bell pepper and sauté for another 2 minutes.

Step 4

Add tomatoes, pav bhaji masala and salt. Add the ground chili paste. If anything is stuck to the bottom of the pot, scrape it with a spatula. (See notes if you have had a Burn issue in your instant pot or using 8qt instant pot)

Step 5

Add cauliflower, potatoes, carrots, and green peas. Mix well.

Step 6

Press cancel and close lid with vent in sealing position. Change the setting to manual or pressure cook mode at high pressure for 8 minutes. When the instant pot beeps, release the pressure naturally.

Step 7

Close the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 6 minutes. Turn off heat. Let the pressure release naturally.

Step 8

Open the pressure cooker and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency.

Step 9

Change to sauté mode and let the bhaji boil for a minute. Mix in the lime juice. Bhaji is ready to be served.

Step 10

Slice each pav or dinner rolls in two halves.

Step 11

Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side.

Step 12

Pav are ready to be served with bhaji.

Step 13

Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lime juice on the top if you like a tangier taste. Serve with two buttered pav's on the side.