Place Instant Pot on Saute mode. Add in ghee, onions, and a pinch of salt. Let onions cook down.
Add in spices and can of diced tomatoes. Continue to saute well until tomatoes are cooked down completely.
Add in chopped potatoes and carrots, and mix with tomatoes, onions, and spices for 3-4 minutes.
Then add frozen cauliflower and peas, along with salt and pepper. Mix everything well.
Add in half a cup of water and mix well.
Turn Instant Pot to pressure cook on high for 9 minutes. Make sure the pressure valve is on “sealing”.
While pressure cooking, chop toppings (cilantro, red onions, and any other toppings of choice for garnish at the end!).
Once Instant Pot is finished pressure cooking, rapidly release pressure by moving the pressure valve to “venting”.
Use an immersion blender (I have the Mueller brand immersion blender from Amazon - find it on my Amazon store) to mash the vegetables. I like some of my veggies still intact so the consistency is partially mashed.
NOTES: Typical Mumbai street food style would be completely mashed. Whichever way works! Just do what you prefer.
Taste and adjust seasonings (especially salt, lemon juice, and spice).
Garnish with toppings and serve hot with buttered grain-free buns (check out Unbun Foods), gluten-free dinner rolls, or regular dinner rolls. Enjoy!