Plant Based KC

1 Tbsp. oil
1 Tbsp. butter
1/2 tsp. cumin seeds
Pinch asofoetida
1/4 tsp. red pepper
1 medium onion, finely chopped
2 tsp. garlic, minced
2 tsp. ginger, minced
1 medium tomato, chopped
1/2 cup natural tomato ketchup
1 tsp. salt
2 tsp. pav bhaji masala
1 tsp. cumin powder
1/4 tsp. turmeric powder
3 cups potatoes, diced small
2 cups cauliflower, diced small
1 cup frozen green peas
2 cups water
1/2 tsp. lemon juice
Cilantro, chopped for garnish

Turn your instant pot on the brown setting. When the pot begins to warm heat butter and oil, add cumin seeds and allow to sputter. Add asofoetida and red chili powder. Add onions, garlic, and ginger. Stir well. Cook until oil starts to seperate. Add tomatoes and ketchup and mix well. Cook until oil starts to separate again. Add salt, pav bhaji masala, cumin powder and turmeric. Mix and cook for 1 minute. Stir in the water and vegetables then pressure cook on high for 20 minutes.

After your instant pot has finished cooking. Lighly mash the vegetables. Add lemon juice and garnish with cilantro. Serve with toasted whole grain bread.

8 servings - 136 calories per serving