Add frozen peas, chopped carrots, and potatoes inside the inner pot and add 1 ½ cup water.
Close the lid of the instant pot and turn the steam release handle to the sealing position. Tap “manual mode” or “pressure cook” and set time for 7 minutes.
When the timer expires, open the lid using “natural release”. (You could open after 10 mins, but only after turning the steam release handle to the ‘venting’ side.)
Meanwhile, place a pan over medium heat and add a few teaspoons of oil.
As the oil heats up, add chopped onions, ginger, and garlic and saute them under medium flame. Continue to saute until onions turn soft.
Next, add in slit green chili, chopped tomatoes, coriander leaves, and mint (pudina) leaves. Saute until the tomatoes are soft. Let it cool down and place them aside.
When the green peas, carrot, and potatoes are cooked, blend them (use only 2 tbsp of cooked peas and save remaining peas for later use) along with the cooked onions and tomatoes to a fine paste.
Next, place a pan over medium heat and add a few teaspoons of oil.
As the oil heats up, add cumin seeds and bay leaf. When cumin seeds start to sizzle, add the blended paste into the pan, and continue to cook until it starts to boil.
Now add in the remainder of the cooked green peas that you saved.
Add in all the spice powders (garam masala, turmeric, chaat masala, red chili powder, and pav bhaji masala) and salt.
You can adjust the consistency by adding required water.
Mix well and bring it to boil.
Masala Puri is ready to be served with Pani Puris!