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|By :The Essential Indian Instant Pot Cookbook by Archana Mundhe|
|Browse Category||Kid-Friendly, Soups, Stews & Broths|
|Diet||Gluten Free, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Chickpeas, Garam Masala, Ginger, Tomatoes|
|Prep Time||4 hours|
|Cook Time||70 minutes|
Substitute neutral vegetable oil or coconut oil for the ghee.
Use <ucsa> 1 teaspoon </ucsa> Kashmiri red chile powder for a milder curry, or <ucsa> 2 teaspoons </ucsa> for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
Delicious and very flavourful – we switched the red chili powder for paprika to make it less spicy for young children.