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Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier

Di Manali Singh

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Lunghezza: 279 pagine2 ore

Editore:: Macmillan Publishers
Pubblicato:: Oct 9, 2018
ISBN:: 9781624146466
Formato:: Libro

Descrizione

Quick Flavorful Plant-Based Dishes Made Easy

Manali Singh, founder of the popular blog Cook with Manali, shares her secrets to making your favorite traditional Indian dishes faster and healthier in your Instant Pot® or other multifunction cooker. And the majority of her wonderfully spiced recipes are also vegan— or can be easily made vegan—so it’s perfect for specific diets or anyone who wants to include more plant-based meals in the weekly rotation.

Enjoy classics like Matar Paneer and Chana Masala, as well as traditional street foods like Pav Bhaji, a medley of spicy mashed veggies eaten with dinner rolls, and Vegetarian Momos—healthy dumplings steamed to perfection. And don’t forget dessert! Indulge in Chai Crème Brulee or Kalakand, spiced Indian milk fudge.

Whether you’re new to the Instant Pot® or it’s a staple in your kitchen, Manali’s 75 recipes will show you how to easily prepare and enjoy authentic favors of Indian cuisine in your own kitchen.

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Inizia a leggere

Informazioni sul libro

Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier

Di Manali Singh

Lunghezza: 279 pagine2 ore

Descrizione

Quick Flavorful Plant-Based Dishes Made Easy

Leggi altro

Editore:: Macmillan Publishers
Pubblicato:: Oct 9, 2018
ISBN:: 9781624146466
Formato:: Libro

Informazioni sull'autore

Manali Singh

Correlati a Vegetarian Indian Cooking with Your Instant Pot

Anteprima del libro

Vegetarian Indian Cooking with Your Instant Pot - Manali Singh

VEGETARIAN

INDIAN COOKING

WITH YOUR INSTANT POT®

75 TRADITIONAL RECIPES THAT ARE EASIER. QUICKER AND HEALTHIER

MANALI SINGH

FOUNDER OF COOK WITH MANALI

Begin Reading

Table of Contents

About the Author

Copyright Page

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The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.

TO MY MUMMA—I MISS YOU

INTRODUCTION

I wouldn’t be exaggerating if I said that every Indian household is likely to have a pressure cooker. It is one kitchen gadget no Indian can survive without. In fact, when I was moving to another country to get my MBA, my mom’s main concern was that I should not forget to pack my pressure cooker! She was so concerned that she ended up packing the cooker in my handbag and it eventually was removed from my luggage at the airport! You see, Indians eat lentils, beans and chickpeas on a daily basis, so for us it’s like you can cook—not to mention survive—only if you have a pressure cooker.

When I first was introduced to the Instant Pot, I was intimidated. But very soon I realized that this electric cooker was so much more user-friendly than the traditional pressure cooker that I had been using all my life. There was less guesswork, more consistent results, no loud whistles—I was hooked!

As I began experimenting more and more with the Instant Pot, I realized that there’s so much that you can do with one pot. Initially, I only made soups and dals, but soon I started using the pot for pretty much everything. Over the next few months, I became so hooked on the Instant Pot that I would joke with my husband that I couldn’t remember the last time I had turned on my gas stove.

This book covers some of my favorite Indian recipes. There are basic Indian recipes that I grew up eating and ones that are made in Indian homes on a daily basis. Then there are recipes you would find on the menu of your favorite Indian restaurant. There are hearty, comforting meals, some fun fusion recipes and desserts. All the recipes in this book are vegetarian and a lot of them are vegan. Basic Indian food is predominantly vegetarian/vegan, so if you are making a shift toward a plant-based diet or are just trying to eat more veggies, Indian food is your gold mine!

These recipes are for anyone who loves Indian food or wants to try cooking Indian food at home. Cooking Indian is not as challenging as people assume it to be, and the Instant Pot makes it that much easier.

Contrary to the popular notion, the recipes in this book are not very spicy. Sure, they have a lot of spices (how else would you cook Indian!?) but they aren’t very hot. I am not a fan of super spicy food and that is reflected in my cooking. If you enjoy really spicy food, increase the number of chilies and up the spices in the recipes per your taste.

Some of the ingredients used in these recipes may not be available at your local grocery store. If you can’t find a particular ingredient, head over to the nearest Indian grocery store and you should find everything there. These ingredients are also readily available online. If there’s an ingredient that you’ve never cooked with before, check the Indian Cooking Ingredient Notes (here) for more information on what they are.

If you are new to using the Instant Pot, I recommend that you check out the resources at the end of the book before you begin cooking. The Buttons on the Instant Pot section (here) gives you information on the settings and modes for the Instant Pot, and the Instant Pot Accessories section (here) tells you about helpful add-ons you may want to purchase. If you’re a pro with the Instant Pot, feel free to dive right in and start cooking!

I hope the recipes in this book inspire you to get into the kitchen, use your Instant Pot and cook the best Indian meal of your life!

FAVORITE TAKEOUTS

The recipes in this chapter are those that you find on the menu of your favorite Indian restaurants. Whether it’s the creamy Butter Paneer—paneer pieces simmered in a tomato cashew sauce, or the aromatic Vegetable Biryani—basmati rice cooked to perfection and flavored with fragrant spices like saffron, each dish is infused with a lot of flavors. This chapter also has some of my favorite dals, like Dal Makhani—black lentils cooked to a creamy consistency with spices and lots of garlic, ginger, onions and tomatoes. It’s my absolute favorite and if you have never tried it, you are missing out!

These favorite takeouts go well with naan, roti or any flatbread of your choice. They also go equally well with rice. Dal Tadka, a mix of three lentils tempered with spices, especially goes well with boiled rice.

Indian dishes have robust flavors and I hope you will enjoy all of them in these restaurant-style recipes. They are all really easy to make in the Instant Pot. I like the fact that all these dishes retain the same flavor as they would if cooked on the stovetop.

BUTTER PANEER

(INDIAN COTTAGE CHEESE IN A BUTTERY SAUCE)

Have you ever wondered how to make restaurant-style butter paneer at home? Yeah, with that finger-licking good creamy tomato sauce? This recipe is one of my favorites just because it’s so easy! The sauce is made with tomatoes, garlic and ginger and flavored with garam masala, cardamom and a touch of honey.

SERVES: 3–4

4 large tomatoes, roughly chopped

4–5 cloves garlic, roughly chopped

1-inch (25-mm) piece ginger, roughly chopped

1 green chili, or to taste

8 raw cashews

4 green cardamoms, crushed

¼ tsp red chili powder, adjust to taste

½ tsp garam masala, divided

1 tsp salt, divided

½ cup (120 ml) water

2 tbsp (30 g) unsalted butter

1 tbsp (15 g) tomato paste

2½ tbsp (38 ml) heavy cream

1½ tsp (11 g) honey

½ tsp kashmiri red chili powder, for color

1 cup (225 g) paneer, cut into cubes

1 tbsp (1 g) cilantro, chopped

1 tsp kasuri methi (fenugreek leaves), crushed

To the inner pot of your Instant Pot, add the tomatoes, garlic, ginger, green chili, cashews and green cardamoms. Add the red chili powder,

¼ teaspoon garam masala, ½ teaspoon salt and water. Close the lid and press the manual or pressure-cook button, and cook on high pressure for 5 minutes. Do a quick-pressure release. Open the pot and purée the contents using an immersion blender, or wait for 10 to 15 minutes or until the mixture has cooled down a bit and then purée using a regular blender and return to the pot.

Press the sauté button, then add the butter, tomato paste, heavy cream, honey, the remaining ¼ teaspoon garam masala, kashmiri red chili powder and the remaining ½ teaspoon salt. Mix to combine, then stir in the paneer cubes. Add the cilantro and kasuri methi and let the curry simmer for 2 more minutes.

Serve the butter paneer with butter naan!

MAKE IT VEGAN: Replace the paneer with tofu, the butter with vegan butter and the heavy cream with coconut cream.

CHANA MASALA

(CHICKPEA CURRY)

Chana masala is one of the most popular Indian curries. Raw chickpeas are soaked overnight and then cooked along with onion, tomatoes and a special blend of spices. Cooking with raw chickpeas is essential for getting that authentic taste. It makes the chana masala so much more flavorful compared to what you would get if you used canned chickpeas. This chana masala is everyone’s favorite, including my husband!

Making the chana masala spice mixture to use in this recipe is optional. You can use store-bought instead if you’d like.

SERVES: 4

FOR THE GHANA MASALA SPICE MIXTURE

2 tbsp (10 g) coriander seeds

1 tbsp (9 g) cumin seeds

1 tbsp (12 g) dried pomegranate seeds

1 tsp black peppercorn

2 black cardamoms

8 cloves

3–4 dried red chilies

2-inch (5-cm) cinnamon stick

1 tsp ginger powder

FOR THE CHANA MASALA CURRY

1¼ cups (263 g) dried chickpeas

2 tbsp (30 ml) vegetable oil 1 bay leaf

3 green cardamoms

½-inch (13-mm) cinnamon stick

1 sprig mace

1 large red onion, finely chopped using a food processor

1 small green chili, finely chopped

3–4 cloves garlic, minced

1½-inch (38-mm) piece ginger, two-thirds minced, one-third julienned

2 large tomatoes, puréed

½ tsp turmeric powder

½ tsp cumin powder

1 tsp coriander powder

2 tsp (4 g) chana masala

¼ tsp red chili powder, optional

1¼ tsp (8 g) salt, or to taste

2 cups (473 ml) water

2 tbsp (30 ml) lemon juice

2 tbsp (2 g) cilantro, chopped

½ tsp kasuri methi (fenugreek leaves), crushed

¼ tsp garam masala

1 tsp ghee, optional

Soak the dried chickpeas in 3 cups (720 ml) of water overnight. In the morning, drain, then rinse the chickpeas.

For the chana masala spice mixture, dry roast the coriander seeds, cumin seeds, pomegranate seeds, black peppercorns, black cardamoms, cloves, red chilies and the 2-inch (5-cm) piece of cinnamon stick in a pan over medium heat until the spices are fragrant and become golden in color, 5 to 6 minutes. Let the mixture cool and then transfer it to a spice grinder. Stir in the ground ginger and grind until powdered and well combined. If you are making this ahead, or for another recipe, store the chana masala spice mixture in an airtight container at room temperature.

Press the sauté button on the Instant Pot. When it displays hot, add the vegetable oil, bay leaf, green cardamoms, ½-inch (13-mm) piece cinnamon stick and mace. Sauté for a few seconds until the spices are fragrant.

Add the onion and green chili and cook for 2 to 3 minutes until the onion is soft. Then add the minced garlic and ginger and cook for another minute or so. Stir in the puréed tomatoes, cover with a glass lid and cook for 2 to 3 minutes. Add the turmeric powder, cumin powder, coriander powder, 2 teaspoons (4 g) chana masala and red chili powder. (Using red chili powder is optional; it makes the dish spicier.)

Let the spices cook with the tomato–onion masala for 2 more minutes, and then add the soaked chickpeas along with the salt and water. Stir to mix everything together. Close the lid of the pot, making sure the pressure valve is in the sealing position. Press the manual or pressure-cook button and cook at high pressure for 25 minutes. Let the pressure release naturally.

Open the lid, and add the lemon juice and cilantro. Also stir in the kasuri methi and garam masala. You can serve the chana masala at this point or do the extra step of tempering the dish, which makes it extra flavorful. To temper, heat 1 teaspoon of ghee in a pan over medium heat. When the ghee is hot, add the ginger juliennes, and cook until the ginger turns golden brown in color. Pour the tempering over the chana masala.

Serve the chana masala over rice and enjoy.

MAKE IT VEGAN: Replace the ghee with oil in the tempering.

NAVRATAN KORMA

(VEGETABLES & NUTS IN A CREAMY CASHEW SAUCE)

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Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier

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Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier

Descrizione

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