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By :Instant Indian Cookbook - Rinku Bhattacharya |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Fish & Seafood |
Duration | 15-30 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Ginger, Mustard Seeds, Shrimp |
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
4-6 servings
|
Ingredients
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Rinku Bhattacharya — cookbook author and founder of Spice Chronicles
— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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This dish was amazingly delicious!
Awesome seafood dish!
So sweet and delicious
Made this and it was a hit! I also added about a teaspoon of coriander as well.
Has anyone made this without the cocnut milk?
This dish is wonderful! The flavors were great together..If you don’t like heat just cut the cayenne pepper in half…Also if you are not near an Indian market you can substitute fresh basil leaves for the curry leaves..This is our favorite recipe so far!!!
Lots of ingredients but definitely worth it. Turned out amazing. I will be making this again very soon!