Indian Mashed Vegetables with Bread Rolls|| Paav Bhaji (Whole30, Paleo, AIP)
 
Prep time
Cook time
Total time
 
A delicious and flavorful 'mish mash' made using different vegetables like cauliflower, zucchini and sweet potato that are cooked with lots of ginger, garlic and other spices.
Author:
Recipe type: Main Course
Cuisine: Indian, Fusion
Serves: 4-6
RecipeIngredients
  • 1 tbsp extra virgin olive oil
  • 1 red onion, cut into big chunks
  • one 1 inch by 2 inch piece of fresh ginger
  • 8 medium garlic cloves
  • ¾ tsp sea salt
  • 2-4 tsp Paav Bhaji masala (Use AIP Paav bhaji masala recipe given below for AIP)
  • ½ tsp turmeric
  • ½ of a medium size cauliflower, chopped
  • 1 medium size zucchini, peeled and cubed
  • 1 medium size carrot peeled and chopped
  • ½ of a small beet, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 medium potato, peeled and chopped (omit for paleo and AIP)
  • 1½ cups water
  • juice of 1 lemon about 2 tbsp
  • additional sea salt if needed
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup red onion, finely chopped
  • lemon wedges
  • extra virgin olive oil or coconut oil or palm shortening to add on top
For the Bread rolls (Paav):
  • Refer to 'The Paleo Mom' website. https://www.thepaleomom.com/aip-dinner-rolls/
For AIP Pav Bhaji masala:
RecipeInstructions
  1. Press the Saute button on the Instant Pot.
  2. In a food processor or a chopper, add the red onions, the ginger and the garlic. Pulse for a few seconds until everything is finely chopped.
  3. Add the olive oil and then add the finely chopped red onion, ginger and garlic mixture and fry for another couple mins stirring continuously. Add the salt, the turmeric and the Paav bhaji masala. Stir for 30 secs and then add all the chopped vegetables and the measured quantity of water. Close the lid, turn valve to sealing position and pressure cook for 8 mins. Let pressure release naturally and open.
  4. Using a potato masher or a hand blender, mash the cooked vegetables completely. Now add the lemon juice and check for taste. Add additional salt if needed. Add the fresh cilantro and stir to mix. Let simmer on saute mode(medium heat) for a few minutes until you get a thick mashed consistency. (about 5 mins). Press 'Cancel' to turn heat off.
  5. Garnish with the chopped red onions and lemon wedges.Drizzle more extra virgin olive oil or coconut oil or palm shortening.
  6. Serve the bhaji with freshly baked Paleo/AIP dinner rolls or with cassava rotis.
For AIP Pav bhaji masala:
  1. Mix all the spice powders together to blend well and keep in an airtight container and use as needed.
Notes
You can cook this in a regular cooking pot too but you would need to add double the amount of water and cook for double the time. Make sure you cook it covered.
You can use any mix of vegetables but use a combination of hard, medium hard, soft and root vegetables.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/08/instant-pot-indian-mashed-vegetables-paav-bhaji-paleo-aip.html