Instant Pot Cauliflower Pav Bhaji (Low Carb Indian Food)
This Instant Pot Cauliflower Pav Bhaji comes together in less than 30 minutes, and uses a few easy tweaks to keep it a low carb Indian food meal while still keeping the integrity of the dish.
Turn the Instant Pot on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and onion and cook until translucent, about 2 to 3 minutes, stirring occasionally. Add the garlic, ginger, garam masala, salt, turmeric, chili powder, and fenugreek and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.
Add the cauliflower, water, and tomato paste to the pot. Turn the pot on Manual, High Pressure for 2 minutes and then do a quick release.
Stir in the butter, and once melted, stir in the peas and lemon juice.
Serve topped with fresh cilantro leaves and minced red onion sprinkled on top, along with fresh lemon wedges to squeeze on top.
Notes
Net Carbs: 13g per serving (⅛ of curry and ½ buttered low carb biscuit)
How to Make This Recipe on the Stovetop Instead of in an Instant Pot:
Heat a medium to large saucepan over medium heat. Add the ghee and onion and cook until translucent, about 5 minutes, stirring occasionally. Stir the garlic, ginger, garam masala, salt, turmeric, chili powder, and fenugreek and cook 1 minute, stirring constantly.
Add the cauliflower, water, and tomato paste to the pot. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook until the cauliflower is tender, but not mushy, about 15 to 20 minutes.
Stir in the butter, and once melted, stir in the peas and lemon juice.
Serve topped with fresh cilantro leaves and minced red onion sprinkled on top, along with fresh lemon wedges to squeeze on top.