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Indian Instant Pot Cookbook: 40 Delicious Indian Instant Pot Recipes
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About this ebook
Without a doubt, Indian Instant Pot recipes are some of the most highly sought after in the world, for the simple reason that they rock!
Why do you think that there are so many curries around? Besides being healthy, there is something to be said about the way Indian food can just make you feel at home.
If you've been looking for new ways to make use of that Instant Pot you got for Christmas (or many moons ago) then you’re in luck.
Fire it up and get cooking with the impressive repertoire of choices in this Indian Instant Pot Cookbook.
We know you'll love
Indian Instant Pot Cookbook
40 Delicious Indian Instant Pot Recipes
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Book preview
Indian Instant Pot Cookbook - Michael J Bailey
Copyright
Foreword
Without a doubt, Indian recipes are some of the most highly sought after in the world, for the simple reason that they rock!
Why do you think that there are so many curries around? Besides being healthy, there is something to be said about the way Indian food can just make you feel at home.
If you’re been looking for new ways to make use of that Instant Pot you got for Christmas (or many moons ago) then you’re in luck.
Fire it up and get cooking with the impressive repertoire of choices in this Indian Instant Pot Cookbook.
Paneer Butter Masala
Serving Size: 4 persons
Cooking Time: 30 minutes
Ingredients Needed
Cream heavy whipping or coconut cream - a quarter cup
Dried Fenugreek leaves (Kasoori Methi) - two tablespoons
Butter - two tablespoons
Garlic minced - one tablespoon
Honey - one tablespoon
Cumin seeds (Jeera) - one tablespoon
Cashews - a quarter cup
Ginger minced - one tablespoon
Salt adjust to taste
Onion cut in large pieces - one
Water - a quarter cup
Green chili pepper (optional) - one
Paneer or Cottage cheese chunks - one lb.
Four Tomato cut in large pieces
Green Cardamom (Elaichi) - five seeds
Cinnamon (Dalchini) - two sticks
Black Peppercorns - one tablespoon
Black Cardamom (Moti Elaichi) - two seeds
Cloves (Laung) - one tablespoon
Cayenne or Red Chili powder adjust to taste - one tablespoon
Ground Turmeric (Haldi powder) - half tablespoon
Ground Cumin (Jeera powder) or Garam Masala - half tablespoon
Coriander powder (Dhaniya powder) - one tablespoon
Method of Preparation:
Adding the whole spices to a cheesecloth you will make a spice pouch. Make sure to tie it such that the spices cannot come out of it.
Add all ingredients and spice pouch to the Instant Pot including the spices except paneer, cream and honey. Close lid with vent in sealing position.
Set the instant pot to manual or pressure cook mode for 8 minutes.
If stats to make beeps, release the pressure naturally.
Carefully remove the spice pouch.
Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If you are using regular blender, you may need to cool the ingredients before blending.
After blending get the contents back to the instant pot.
Add the cream and honey and stir into the sauce.
Add paneer chunks, stir them into the sauce and let it rest for 5 minutes.
If needed you can cover with a glass lid.
Garnish with dry fenugreek leaves or cilantro.
Two wraps: Calories: 302
Fat: 16.5g
Cholesterol: 37mg
Carbohydrate: 24.7g
Protein: 17.1g
Chicken Biryani Instant Pot Style
Serving Size: 4 persons
Cooking Time: 60 minutes
Ingredients Needed
Cashews, halved – a third cup
Ghee – three tablespoons
Golden raisins – two tablespoons
Basmati rice, one cup soaked 15-30 minutes
Turmeric – a quarter teaspoon
Water – one cup
Fresh mint leaves – half cup, chopped
Black pepper – a quarter teaspoon
Salt, adjust to taste
Paprika – two teaspoons
Coriander
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