My Pav Bhaji

1 . Stage

Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.

2 . Stage

Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.

3 . Stage

Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.

4 . Stage

Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.

5 . Stage

Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.

6 . Stage

Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.