(Total Time: 45 MIN| Serves: 4)
Ingredients:
2 cups cauliflower, chopped into florets
1 small bell pepper, finely chopped
1 cup cherry tomatoes
1 large onion, finely chopped
4 tbsp butter, softened
2 cups vegetable stock
Spices:
3 tsp garam masala
2 tbsp cumin seeds
2 tbsp mustard seeds
1 tbsp chili powder
1 tsp salt
3 tsp turmeric powder
¼ cup fresh parsley, finely chopped
For the pav:
3 slices of your favorite keto bread
3 tbsp butter
1 tsp salt
Directions:
Plug in the instant pot and press the ‘’Sauté’’ button. Add cauliflower and vegetable stock. Stir well and cook for 15 minutes or until fork-tender.
Remove from the pot and transfer to a deep bowl. Reserve the liquid in the pot.
Using a potato masher, mash cauliflower until smooth and place back to the pot. add the remaining ingredients and stir well. Season with spices and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 13 minutes on high pressure.
When done, release the pressure naturally and carefully open the lid. Press the ‘’Sauté’’ button again and cook until most of the liquid evaporates. Stir well and remove from the pot.
To prepare the keto pav, keep the instant pot on the ‘’Sauté’’ mode and melt butter. Sprinkle with salt and add bread slices. Fry for 2-3 minutes on each side.
Remove from the pot and serve with bhaji.
Per Serving (Calories 226| Total Fats 20.5g | Net Carbs: 7.4g | Protein: 2.5g |Fiber: 3.2g)
