• 2 Green bell pepper
• 2 Shallots (save 1/2 shallot for garnish)
• 1 Lemon
• 1/2 bunch Cilantro
• 2 cups Cauliflower
• Salt (to taste)
• 2 tbsp Butter
• 1.5 tbsp Olive Oil
• 1.5 tsp Cumin Powder
• 1/2 tsp Coriander powder
• 1.5 tsp Garam masala
• 1 tsp spicy Chilli powder
• 1 tbsp Kasuri methi (Dry fenugreek leaves)
• 1 tsp Ginger paste
• 1 tsp Garlic paste

Instructions:

1. Chop the Tomato, Potato, Carrot, Beetroot, Cauliflower and Peas. In the Instant Pot (or other pressure cooker) put 1 tbsp of oil. Add 1 tsp of garam masala and 1 tsp of cumin powder. Mix up the oil and masalas for 30 seconds and add all the vegetables. Add salt over it. (maybe 3/4 tsp). Mix the salt well. Add 2 cups of water. Pressure cook on high for 15 minutes.
2. Chop onions, serrano and bell peppers into really small pieces (I used the food processor).
3. Using a wok or large frying pan, add 1/2 tbsp oil then 2 tbsp butter. Add 1 tsp of garlic and 1 tsp of ginger. Fry for a minute. Add the chopped onions, serrano and bell peppers. Fry on high heat for 2-3 minutes max.
4. Add salt (maybe 3/4 tsp), 1 tsp chili powder, 1/2 tsp coriander powder, 1 tbsp of kasuri methi, 1/2 tsp of garam masala and 1/2 tsp of cumin powder.
5. Keep a few sticks of cilantro for garnish and add the rest of the cilantro to the wok. Squeeze 1/2 of a lemon into the wok and the rest will be used for garnish.
6. Add 1 cup of water to the wok.
7. Put the veggies from the pressure cooker into the wok. Use the masher to mash up weggies to a paste.
8. Add more water (up to 1 cup) if the gravy is too thick.
9. Cover and boil for 10 minutes. Sometimes you might need to mash a bit more.
10. Garnish with finely chopped cilantro, shallots, lemon juice and butter.