Pressure Cooker Pav Bhaji

Press the Saute button on the instant pot. Add 1 tbsp vegetable oil and 1 tsp cumin seeds, and saute until fragrant.

Add 1 cup finely chopped brown onion and saute until transparent. Add 2 tbsp minced garlic and cook until fragrant.

Add in 1/2 cup diced capsicum and 400 g tinned tomatoes. Stir for a few minutes until the tomato starts to break down. Mix in 1/4 tsp turmeric powder, 2 tbsp pav bhaji masala, 1/2 tsp chilli powder and 2 tsp kosher salt.

Stir in the 2 cups chopped potato, 1/2 cup green peas and 1/2 cup diced carrot. Pour in 1 1/2 cups water and mix well, making sure any fond is deglazed.

Close the pressure cooker and pressure cook on high for 5 minutes, then quick release or natural release for a further 10 minutes.

Mash the vegetables using a potato masher or spatula, until it forms a stew-like consistency. Saute for another 5-10 minutes to thicken it up.

Stir in the 1 tbsp fenugreek leaves. Transfer to serving bowls and top with chopped coriander.

Cut each bread roll horizontally, then spread each half with butter. Sprinkle more pav bhaji masala onto the butter. Fry or bake the rolls until well toasted. Don't worry about the bhaji cooling down in the bowl, it tastes even better after it's cooled a little. Serve the bhaji with the pavs once ready.