Pav Bhaji
A Pav Bhaji that is fulfilling, easy, full of nutrients and bariatric friendly
Ingredients:
Ghee and/or vegetable oil
1 diced onion
1 zucchini
1/2 bag of frozen veggie mix
1 bag of of California medley (or any mix with cauliflower, broccoli, and carrots)
1 chopped bell pepper
2 TBSP tomato paste
1 can of diced tomatoes or crushed tomatoes
1/2 jar of butter chicken simmer sauce
Optional: splash of half and half, cream, or milk
Optional: 2 TBSP ghee after mixing in the vegetables
Recipe:
Note: I use this Instapot to cook this and this immersion blender to make this recipe and make my life easier. I also used frozen veggies, but fresh work just as well!
Put your Instapot onto sauté mode. Coat the bottom of it evenly with a little (1 TBSP) vegetable oil then with 1/2 to 1 TBSP of ghee.
Once hot, dump in your diced onion. Make sure your onion gets coated, give it a stir, then let the onions sauté for about 5-10 minutes.
Once the onions are browned, add the aromatics (turmeric, pav bhaji masala, kasuri methi ...I used dill weed, coriander powdera). Once done, add in a healthy amount of garlic or jarlic (about 3-4 TBSP). Stir it all together to mix.
Add in a can of tomato sauce, if it's a smaller can, fill it with water half-way then add the water to the pot too.
Add in the diced bell peppers, stir. Add in the zucchini, frozen mixed veggies, California medley and give everything a big stir.
Add 2 TBSP tomato paste
Add a splash of half and half and a tablespoon of ghee.
Add 1/2 a bottle of butter chicken simmer sauce
Thoroughly mix everything together
Pressure cook for 15 minutes. Let this naturally vent.
Remove the lid and give everything a final stir. Bring out the immersion blender and blend until smooth. If you don't have an immersion blender, let the pav bhaji cool then add into a regular blender and puree it.
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