Start instant pot in sauté mode and heat butter (I used a mix of oil & butter) in it. You can just use only butter to enjoy the real Mumbai bhaji taste.
Add cumin seeds, finely chopped ginger, garlic & green chillies. Sauté for a minute & then add chopped onion.
Sauté for about 2 minutes until translucent. Then add in all the vegetables, turmeric powder, kashmiri red chilli powder and salt. Mix well and sauté for another 2 minutes.
Add pav bhaji masala and some coriander. Mix well.
Then add 1..5 cups water and mix well, scraping loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing position. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
When the instant pot beeps, release the pressure naturally for 2 minutes. Then, perform a quick release by moving the Pressure Release to Venting. Open the pot.
Select the normal Sauté setting and mash all the veggies with a potato masher to the desired consistency.
Add a teaspoon of Pav Bhaji Masala & half a teaspoon sugar. Let the bhaji boil for 2 minutes. Taste and adjust the seasoning with salt.
Press the Cancel button to turn off the Instant Pot.
Crush & sprinkle some kasoori methi. Garnish with some coriander & add in a dollop of butter. Bhaji is ready to be served.