Mumbai Pav Bhaji (pureed roasted vegetable curry)

5 star :: Wow. A hard to place dish that wows the crowds.

2 to 4 tablespoons ghee (coconut oil) plus 4 tablespoons, at room temperature 1 large yellow onion finely diced ½ green bell pepper seeded and diced ½ red bell pepper seeded and diced (optional) 1 tablespoon ginger grated 6 tablespoon garlic minced 5 cups cauliflower florets 1-inch florets 2 large Yukon gold potatoes peeled and cut into 1-inch cubes 3 plum tomatoes cored and diced ½ cup frozen green peas Sea salt 1 cup water 3 tablespoons tomato paste 1 tablespoon toasted cumin seeds 2 tablespoons pav bhaji masala* 1 tablespoon Kashmiri red chili powder ¼ teaspoon ground turmeric ½ cup fresh cilantro finely chopped 1 medium red onion finely diced 1 lime cut into wedges Instructions Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro. Based on: https://ministryofcurry.com/pav-bhaji/ *Pav Bhaji Masala: 4 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 6 Kashmiri red chilies, less if using a spicier variety 2-inch cinnamon stick 6 cloves 4 green cardamom 1 teaspoon black peppercorns Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a fine powder, Store in an airtight container.