In a food processor jar, take the chopped tomatoes, chilies, ginger, mint, coriander and curry leaves and process it into a sauce. Keep aside until use.
Wash and chop the vegetables, as mentioned i have used potatoes, cauliflower, carrots and beans. My kiddos don't like peas, so I haven't used them.
Start the Instant pot in sauté mode. Add oil, when hot, add the prepared tomato-chili sauce to this and sauté for a minute.
To this sauce, add pav bhaji masala, turmeric powder, garam masala and salt. Mix well.
To this now add the vegetables. Mix well so the sauce nicely coats the vegetables. Now tip in the pasta. Mix well.
Now add 4 cups of water. The water must, just cover the vegetables and pasta and not way above the level.
Cancel the saute mode of the IP. Close the lid and set the timer to 5 minutes. I use Duo plus, there is no adjusting valve settings here, incase you have to follow some steps there, please do accordingly.
After the said 5 minutes of cooking, let the IP release pressure naturally for 8 minutes. Then use Quick pressure release.
Open the IP then add the shaved/shredded cheddar cheese to this and mix well.
Serve this delicious masala pasta warm. Enjoy the desi flavors.