High Protein Pav Bhaji by Neha Shah

Add 2 tbsp refined oil, 100g quartered onion, 1 deseeded green chilli, 10 peeled garlic cloves, and 20g peeled ginger to The Upliance jar. In parallel, soak 100g chickpeas overnight with 500ml water, and trim, cut, and wash 150g cauliflower.

The Upliance will first cut the garlic and chillies for 10 seconds. Then, it will sauté the aromatics on low heat for 3 minutes with automatic stirring. Next, add 2.5 cut tomatoes and sauté on low heat for 5 minutes with automatic stirring, followed by a quick blend for 5 seconds. In parallel, pressure cook the soaked and washed chickpeas with 400ml water and 0.5 tsp salt for 30 minutes on low flame for 5 whistles.

Add 150g processed cauliflower, 60g peeled and cut carrot, 30g washed frozen peas, and 0.5 quartered capsicum to The Upliance jar. Next, add 1 tsp Kashmiri mirch, 0.25 tsp turmeric, 1 tbsp pav bhaji masala, 1.5 tsp amchur powder, and 2.5 tsp salt. Add the drained and pressure-cooked chickpeas, 170ml water, and 35g butter. The Upliance will now cook the bhaji base on low heat with automatic stirring and mashing for approximately 20-25 minutes to achieve the desired consistency.

The Upliance will perform a final mash for 30 seconds to ensure the perfect bhaji texture. Serve hot. Garnish with 10g butter, 4 minced coriander stems, and 20g finely chopped onion. In parallel, toast 4 pav pieces on a pan with 5g butter until golden brown.