Cilantro-Mint Chutney

2 cups loosely-packed fresh cilantro leaves
1 cup loosely-packed fresh mint leaves
1 jalapeno pepper seeded
1 1-inch piece fresh ginger, peeled
3 to 4 cloves garlic peeled
2 tablespoons fresh lime juice
1 – 2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt

Combine all ingredients in a food processor and pureé until smooth. Taste for seasonings and add more salt if desired.

Pressure Cooker Spicy Cauliflower Soup

2 cups cauliflower florets cut into 3″-4″ pieces
1.5 cups water
1 large onion cut into thick, 2″ pieces
1 cup carrots, turnips, or potatoes cut into thick 2″ pieces
1 cup canned tomatoes
2.5 cups water
1-1.5 tsp Sambhar powder
1 tsp salt
1 tsp turmeric

Pour all ingredients into the inner liner of your pressure cooker and stir well.

Cook on LOW pressure for 3 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.

Open the pot, stir to mix and serve.

Indian Spiced Cabbage

2 tablespoons canola oil
1 teaspoon mustard seed
1/2 red onion, chopped
1 teaspoon cumin seed
2 large garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
2 small yukon gold potatoes, cut into 1/4″ pieces
1 large tomato, finely chopped
1 medium head green cabbage, cored and thinly sliced
1/2 cup water
1 tablespoon apple cider vinegar
Fresh cilantro for serving

Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.

Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes.

Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.

Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes.

Add the cabbage, water, and apple cider vinegar.

Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes.

Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro

Tamarind Spiced Cashews with Mint

4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1 1/2 teaspoons tamarind concentrate or paste
1 pound roasted unsalted cashews
70 grams unsweetened coconut flakes (about 1 cup)
Large pinch cayenne, plus more to taste
10 grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)
8 grams coarse kosher salt, plus more for sprinkling (about 1 1/4 teaspoons)
Chopped fresh mint, for serving

Heat oven to 300 degrees.

In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.

Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)

Pressure Cooker Carrot Halwa

2 tablespoons ghee
2 tablespoons raisins
2 tablespoons cashews, raw and unroasted
2 cups carrots, shredded
1 cup whole milk
1/4 cup Splenda, Truvia or sugar
2 tablespoons cashew flour (you do this to add a little thickness to the milk)
1/4 teaspoon powdered cardamom

Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.

Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.

Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.

Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.

Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.

Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.

Pressure Cooker Chicken Korma

1 pound chicken thighs (adjust times for other cuts)

Blend together:
1 ounce cashews (or sub with almonds if you prefer)
1 onion, chopped
1/2 cup tomatoes, diced
1/2 green Serrano, Jalapeño, or Thai chile pepper
5 cloves garlic
1 teaspoon minced ginger minced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground Cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your preference)
1/2 cup water (to slosh about in the blender jar and then pour into the Instant Pot)

For Finishing:
1 teaspoon garam masala
1/2 cup unsweetened coconut milk
1/4 cup cilantro, chopped

Blend together the vegetables and spices listed in the “blend together” section. Basically blend everything except chicken, coconut milk, cilantro, and set aside one teaspoons of garam masala for the end.

Pour the sauce into the inner liner of your Instant Pot.

Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little.

Set it at High Pressure for 10 minutes and let it release pressure naturally.
Carefully take out the chicken and cut into bite size pieces.

Add coconut milk and garam masala, put the chicken back in, and eat.

Garnish with cilantro if you’d like.

Paneer Tikka

1 1/2 cups paneer cut into cubes
2 teaspoons oil
3-4 cloves of garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/2 teaspoons cayenne pepper
1 tablespoon ghee for cooking the paneer
1 lemon Juice of 1 lemon for sprinkling before serving

Place paneer into a bowl and add oil and all the spices. Gently mix everything, taking care to not break the paneer (use hands). Allow this mixture to marinate for about 30 minutes.

Heat a skillet, and when it’s hot, add two tablespoons of ghee. Lay the paneer cubes in a single layer in the pan.

Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.

Spritz the lemon juice right before serving.

Pressure Cooker Chicken Biryani

Spices for tempering:
2 tablespoons ghee or butter
1/2 teaspoon cumin seeds
1 stick cinnamon
3-4 whole cloves
4-5 peppercorns
4-5 green cardamom pods

OR USE 2 TEASPOONS GARAM MASALA

Veggies:
1 onion, thinly sliced
1 piece minced ginger thinly sliced
4 cloves garlic, crushed
2 jalapeno peppers, diced
1/2 cup cilantro, chopped
6-8 sprigs mint, finely chopped

Chicken and Rice:
1 pound boneless skinless chicken thighs, cut into bite size pieces
1 cup basmati rice, rinsed and drained
1 cup water
salt, to taste

Pressure Cooker Aloo Gobi

1 tablespoon oil
1 teaspoon cumin seeds
4 cups cauliflower florets (about one medium cauliflower)
2 cups potatoes, sliced (about 1 large potato)
1/2 cup tomato, diced
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 cup water

Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.

Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.

At this point, add the spices and sauté briefly.

Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom.

Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.

Pressure Cooker Chicken Vindaloo

1 cup diced onion
5 cloves garlic
2-3 slices minced ginger
1 tablespoon oil
1/4 cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
1/2 – 2 teaspoon cayenne pepper (adjust to desired spice level)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 pound chicken thighs boneless skinless
1/4 cup water

In a pan, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.

Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well.

Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Pour the chicken and marinade into your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Mattar Paneer

2 teaspoons oil (use peanut oil if possible as it has a higher smoke point)
1/8 teaspoon black mustard seeds
1/8 teaspoon cumin seeds
1/4 onion, chopped
2 tomatoes, chopped
1/2 cup water
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin (grind coriander and cumin together if you’d like)
2 cups frozen peas
1 cup Indian paneer
1/2 cup half & half , 1/2 c fat-free evaporated milk

Pour oil into a pan that has a well-fitting lid.

As the oil starts to smoke, put in the mustard and cumin seeds. Wait for a minute or two until they start to pop and sound like popcorn popping.

Put in the chopped onion and cook on medium heat for a few minutes until the onion softens and the edges get brown.

Add chopped tomatoes and 1/2 c of water and stir the mixture well.

Add all remaining spices and mix. Let it come to a boil for the flavors to meld.

Pour in half & half or evaporated milk and mix well over low heat until the sauce melds together.

Put in frozen peas and thawed paneer. Cover and cook over gentle heat until heated through.

Garnish with chopped cilantro if desired and enjoy!

Turmeric Tea

1/4 cup water
1/2 teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
1 1/2-inch piece ginger, peeled and grated
1 cardamom pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk (or nut milk)
1 black tea bag

In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

Dry Chicken Curry

2 tablespoons oil
2 tablespoons diced ginger
1 tablespoon minced jalapeño or serrano pepper
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
1 cup chopped tomatoes
2 teaspoons turmeric
1 teaspoon garam masala
1/2 – 2 teaspoon cayenne

For Finishing
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 teaspoon garam masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapeños.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating.

Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

You can make a vegetarian version of this with either Paneer, or with boiled chickpeas.

Pressure Cooker Karahi Chicken

Ingredients
2 tablespoons oil
1/2 cup diced or grated ginger (that is not a typo!)
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
2 cups canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 – 2 teaspoons cayenne
1 teaspoon salt

For Finishing:
1/4 cup chopped cilantro or parsley
2-3 tablespoons lemon juice
1 teaspoon garam masala
Fresh ginger cut into very thin matchsticks

For Stovetop
Heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken and let the chicken sear on one side and then flip over.

Add tomatoes and stir well.

Mix in all the spices and stir.

Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.

As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.

Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.

Add all the finishing ingredients and have at it!

Directions for the Instant Pot:
Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.

Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.

Add all the finishing ingredients and have at it!

Recipe Notes:
You can use fresh tomatoes but if you do that in the Instant pot, add 1/4 cup of water just in case your tomatoes aren’t juicy enough.

Pressure Cooker Kheema

1 cup frozen peas (optional)
1 cup onion chopped
1 tablespoon minced ginger
1 tablespoon garlic
3-4 pieces cinnamon sticks
4 pods green or white cardamom
1 pound ground beef
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (adjust to preferred spice level)
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup water

For the Instant Pot

Set the cup of frozen peas out to thaw.

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.

Add onions, garlic and ginger and let them cook for 3-5 minutes.

Add in the ground beef and sauté long enough to break up clumps, about 3-4 minutes.

Add in spices and water, and close your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Mix in the peas if using, and let them heat through and serve.

For Stovetop
Set the cup of frozen peas out to thaw.

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.

Add onions, garlic and ginger and let them cook until the onions are lightly browned at the edges, about 5-10 minutes.

Add in the ground beef and sauté until the beef is browned.

Add in spices and water, and cover the saucepan, letting it simmer until the meat has cooked through.

Mix in the peas if using, and let them heat through and serve.

Pressure Cooker Kheema Pulao

For the Spices:
1 teaspoon Cumin Seeds
5 whole Cloves
5 whole Peppercorns
1 Cinnamon Stick broken into pieces
5 whole Green Cardamom Pods

OR

2-3 teaspoons Garam Masala

For the Pulao:
2 teaspoons Ghee
1 Red Onion sliced thin
1 tablespoon Fresh Ginger Root peeled/minced
1 tablespoon Fresh Garlic minced
1 pound Lean Ground Beef (or other lean ground meat)
1 1/2 teaspoon Sea Salt
1 1/2 cups Fresh Water
1 1/2 cups Basmati Rice
1 cup Frozen Peas

Turn your Instant Pot or Pressure cooker to Sauté.

Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.

Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.

Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.

Once its well-broken up add in the onion, rice, salt, and water, and mix well.

If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.

If you’re using ground garam masala, add that now.

Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.

Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.

Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.

Pressure Cooker Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
1/2 cup heavy (whipping) cream or full-fat coconut milk
1/4 to 1/2 cup chopped fresh cilantro

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.

Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.

Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.

Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.

Serve over rice.

Butter Chicken

4 pounds chicken thighs, chopped into 1-inch cubes
6 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
3/4 cup Greek-style (thick) yogurt [5]
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped
6 cardamom pods (crush pods slightly to release seeds and more flavor)
1 cinnamon stick
1 1/2 cup cream or coconut milk
1/2 cup fresh coriander, coarsely chopped

Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

Chicken Tikka Masala

6-8 boneless/skinless chicken breasts cut into bite size pieces
2 tablespoons olive oil
1 bunch fresh cilantro, finely chopped (bottom stems cut off)
1 tablespoon lemon juice
1 can coconut milk
4 tablespoons finely chopped garlic
4 tablespoons finely chopped or grated fresh ginger
Small pinch cayenne pepper (or more, for a spicier dish)
Generous pinch of salt (you can add more to the sauce later, if needed)
1 tablespoon cinnamon
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon ground black pepper
Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Combine all the ingredients in a large baking dish.

Bake the chicken, covered, for 1 hour.

While the chicken is baking, make the sauce.

Sauce Ingredients:

1/4 cup olive oil
1 tablespoon coconut oil
2 yellow onions, sliced thinly
6-ounces tomato paste (or less, for a less tomato-y sauce)
1 can coconut milk
28-ounces canned/boxed crushed tomatoes [3] in their juice
1 tablespoon fresh lemon juice
3 tablespoons finely chopped garlic
1/2 cup water
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon garam masala (an Indian spice blend)
1/2 teaspoon turmeric
Instructions:

In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.

Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.

Serve in bowls alone or over cauliflower rice.

Chicken Korma

2 pounds boneless, skinless, chicken thighs, cut into 2-inch/5cm pieces and seasoned with salt (900 g)
1 2-inch/5 cm piece ginger, peeled and chopped
3 garlic cloves
1/3 cup (1.75 oz) raw, unsalted cashews [3] (ideally, soaked in water 4 hours) (50 g)
1 cup (8 ounces) plain, full-fat yogurt (225 g)
4 cardamom pods, smashed
2 teaspoons coriander [4] (10 ml)
1/2 teaspoon turmeric [5] (2.5 ml)
1/2 teaspoon black pepper [6] (2.5 ml)
1 teaspoon kosher salt (5 ml)
1 cinnamon [7] stick
2 whole cloves
2 bay leaves
2 tablespoons butter (30 g)
1 teaspoon garam masala (5 ml)
1 onion, thinly sliced
1/3 cup chopped cilantro (80 ml)
Instructions:

In a blender or food processor, combine the ginger, garlic, cashews and 1/3 cup/80 ml water. Process until very smooth. If you need to add a little more water to get a smooth consistency, do so.

In a large bowl, combine the cashew puree with the yogurt, cardamom pods, coriander, turmeric, black pepper, salt, cinnamon stick, cloves and bay leaves. Add the chicken and mix well to coat.

In a Dutch oven or wide pot, melt the butter. Add the garam masala and the onion, and cook over medium heat until soft and brown, 7 minutes. Add the chicken and yogurt mixture.

Cover the pot and bring to a simmer. Once the mixture is simmering, remove the lid and continue to simmer gently, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.

Garnish with cilantro and serve.