Pressure Cooker Mashed Potatoes With Sour Cream and Chives

INGREDIENTS
1 tablespoon plus 1 teaspoon kosher salt
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
5 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature
1/4 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh chives
1/3 cup freshly grated Parmesan

Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.

Cover, and cook on high pressure for 8 minutes. Release the pressure manually.

Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

Pressure Cooker Red Beans and Rice

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste.

Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like.

Top the beans with hot cooked rice and scallions; serve with hot sauce.

Pressure Cooker Vegan Red Beans and Rice

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.

Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid.

Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken.

Discard the bay leaves and thyme sprigs.

Top the beans with hot cooked rice and scallions; serve with hot sauce.

Pressure Cooker Ribollita With Smoked Mozzarella Toasts

FOR THE SOUP:
1/4 cup olive oil, plus more for drizzling
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
1 large leek, trimmed, white and light green parts sliced
3 celery stalks, finely chopped
1 small fennel bulb, trimmed, cored and finely chopped, fronds reserved
14 garlic cloves, smashed and roughly chopped
2 dried bay leaves
1 teaspoon red-pepper flakes, plus more for serving
1 cup dry white wine
5 cups chicken or vegetable stock
1 1/2 cups dried white beans, such as cannellini or great Northern (no need to soak)
1 (15-ounce) can crushed tomatoes
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 fresh rosemary sprig or 1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 bunch kale, chard or collards (about 12 ounces), stemmed and finely chopped, or 1 (10-ounce) bag frozen chopped spinach or kale
2 teaspoons balsamic vinegar, preferably aged

FOR THE TOASTS:
8 slices crusty bread, for serving
1 garlic clove, cut in half
Olive oil
8 ounces smoked or regular mozzarella, cut into 8 (1/4-inch-thick) slices

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes.

Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes.

Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season with a generous amount of pepper. Stir well and let the wine come to a simmer before turning off the heat.

Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Turn on the sauté setting. Remove and discard the bay leaves and herb sprigs (if using). Stir in the greens and vinegar.

Let the greens cook, stirring occasionally, while you make the toasts: Turn on the broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, and toast the slices until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots.

Season the soup to taste with salt and pepper. Divide the soup among bowls, adding a mozzarella toast in each bowl. Top with the reserved fennel fronds and black pepper or red-pepper flakes, if desired.

Pressure Cooker Sticky Tamarind Baby Back Ribs (with Slow Cooker Variation)

4 to 5 pounds baby back ribs
1 teaspoon kosher salt, plus more to taste
1/4 cup tamarind paste or concentrate
1/4 cup fresh orange juice (from about 1/2 orange)
1/4 cup honey, plus more as needed
2 tablespoons soy sauce
1/4 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 star anise pod
2 tablespoons neutral oil, such as safflower or canola
4 small shallots, diced (about 1/3 cup)
1 1/2 teaspoons grated peeled fresh ginger
2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.

In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.

Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture.

Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.

Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.

Heat the broiler.

Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

Tip
If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Pressure Cooker Hot Honey Ribs

2 tablespoons sweet paprika
1 tablespoon hot smoked paprika
1 tablespoon dried mustard powder
2 teaspoons garlic powder
Black pepper
2 racks baby back ribs (about 4 pounds total)
2 tablespoons kosher salt, plus more as needed
2/3 cup honey
5 red Thai chiles or 2 red jalapeño, serrano or finger chiles, stemmed and thinly sliced (or 1 1/2 tablespoons red-pepper flakes)
3 (1-inch) strips lime peel and the juice of 1/2 lime (about 1 tablespoon juice)
1 tablespoon apple cider vinegar

Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.

Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.)

Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.

Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water.

Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles.

Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)

Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)

When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually.

Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.

Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.

Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.

Notes:
Within this range, consider two variables when choosing an initial cook time: Older, smaller (6-quart) pressure cookers tend to cook more slowly than newer, larger (8-quart) ones. And rib size matters: if your racks are small (2 pounds or less each), skew the cook time towards the lower end.

One reader commented: 15 minutes on high usually works for me with just over 1 cup of water – all you need for such a short cook time. Tip: save the water and use it to create an out of this world noodle soup (wirh veggies and leftover protein) later that week! You can even drizzle the noodles with a bit of the hot honey.

Pressure Cooker BBQ Pulled Pork

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix.

Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.

Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes.

Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat.

Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like.

Serve with soft rolls and extra sauce on the side.

Notes: Sub in root beer, cola, birch beer, actual beer, coffee or even Mountain Dew for the Dr Pepper, but nothing with artificial sweeteners, please. Those can leave an unpleasant bitter aftertaste.

Pressure Cooker Steamed Idli

2 cups Rice Idli OR Rava Idli Batter
1.5 cups Water
oil for greasing

Add 1.5 cups of water to the Instant pot and turn on SAUTE (high), so that the water comes up to a boil. Meanwhile grease your idly plates with oil or ghee, Pour idly batter into the idly plates/moulds. Do not over do.

Once the water starts to boil, place the idli stand in to the Instant pot. Close lid and keep in VENTING position and turn on ‘STEAM’ mode.

Steam the idli trays in the IP for 10-12 mins.Note:Timer on the instant pot does not work in the venting position, so you have to monitor time with a separate timer.

Once done ,check the idlis by piercing a toothpick in it. If the tooth pick comes out clean, the idlis are done.

Remove idli’s from the moulds. Serve hot, with coconut chutney and sambhar.

Pressure Cooker Vegetable Sambar

1 cup toor dal/split Pigeon Pea washed
2 cups mix vegetables (carrot,beans,potato)
1 large tomato finely chopped
2 tablespoon sambar powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tamarind Concentrate *See Notes
1/4 cup coconut paste optional *See Notes
4 cups water
salt to taste
2 tablespoon cilantro/Coriander leaves to garnish

Tempering Ingredients
1 teaspoon Mustard Seeds
1/2 teaspoon Cumin/Jeera Seeds
8-10 Fresh curry leaves
1/4 teaspoon Asafetida/Hing
2 tablespoon oil or ghee

Press SAUTE mode on Instant Pot. Add oil and once it’s hot add mustard seeds, cumin, curry leaves and asafetida, let it splutter.

Add mix vegetables, tomatoes and cook for another 1-2 minutes.
Then add washed toor dal(lentils),sambar powder, turmeric powder, tamarind extract , salt, coconut paste and water.Mix well.Press CANCEL button on Instant Pot.

Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes

Do a NATURAL PRESSURE RELEASE.

Remove lid away from you, garnish with Cilantro.

Mix well and adjust consistency and spice level.Increase accordingly.

Serve with Hot Steamed Rice.

Notes
Blend 1/4 cup fresh/frozen coconut with little water to make smooth coconut paste.

To make tamarind paste,soak lemon sized tamarind in hot water,squeeze and extract the pulp.

If you like your sambar to be more spicy add 1 teaspoon of red chilli powder.

You can also add vegetables like pumpkin,drumstick,eggplant etc.

Pressure Cooker Khichdi with Mixed Lentils and Vegetables

2 tablespoons ghee
1 teaspoon cumin seeds
1 tablespoon ginger
1 carrot peeled and sliced
1/4 cup green beans chopped
1/4 cup frozen green peas
1 red potato cubed
1 tomato diced
1 cup cauliflower chopped
1 cup cabbage chopped
1 cup spinach chopped
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri red chili powder
2 teaspoons kosher salt
1 cup white rice
1 cup mixed lentils moong, masoor, toor and chana daal
6 cups water
1/4 cup cilantro chopped, for garnish

Turn the Instant Pot to Saute Mode and heat ghee. Add cumin seeds and ginger.

Cook for 30 seconds. Add all the vegetables – carrots, beans, peas, tomato, potato, cauliflower, cabbage, and spinach.

Add turmeric, red chili powder, and salt. Mix well.

Next add the rice and mixed lentils. Add 6 cups of water. Give a quick stir and close the Instant Pot lid with the pressure valve to Sealing.

Press the rice button followed by natural pressure release. (Note, for short-grained rice, I dropped the Breville rice pre-set to three minutes. This gave a nice mushy texture that could be thinned for a porridgy texture.

Open the Instant Pot and garnish with cilantro.

Serve hot with roasted papad and pickle.

Notes:
Substitute the 4 different lentils with any lentils you may have on hand. It could be just 1 cup of moong daal or 1/2 cup of moong daal and 1/2 cup of chana daal. Just make sure you use 1 cup of lentils.

You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe.

The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 4 cups.

Pressure Cooker Chickpea Coconut Curry

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin, , ground coriander
1 tsp turmeric
1/4 tsp each cinnamon , ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 cups water ,depends on curry consistency preference., use 1/2 cup for thicker, 1.5 cups for soupier
lemon/lime juice , cilantro, pepper flakes for garnish

Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits.

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot).

Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Notes
Saucepan (dried chickpeas): Soak the chickpeas overnight or atleast 4 hours and drain. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 1 to 1.5 cups water. Cook partially covered for 50 minutes. Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins.

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve.

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins.

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins).
Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.

Edamame Kara Kuzambu (South Indian Edamame Curry)

2 teaspoons safflower or any neutral oil
1 teaspoon black mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1 teaspoon urad dal split black gram, or use petite yellow lentils
10 curry leaves coarsely chopped
Pinch asafetida omit to make gluten-free
1/2 cup chopped red onion or pearl onions
4 cloves garlic chopped
2 medium tomatoes chopped (1 1/2 cups)
1 teaspoon sambhar powder or use 2 teaspoons ground coriander *
1 teaspoon tamarind paste concentrate
3/4 teaspoon cayenne or to taste
1 1/2 cups edamame fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans
3/4 cup coconut milk canned or culinary
1 cup or more water
3/4 teaspoon salt or to taste

Heat the oil in a skillet over medium heat. When the oil is hot, add the mustard, fennel, and fenugreek seeds, and the urad dal. Cook until the seeds start to sizzle and the urad dal changes color, about 30 seconds. Stir in the curry leaves and asafetida.

Add the onion and garlic and cook until translucent, about 4 minutes.

Add the tomato, sambhar powder, tamarind, and cayenne, and mix well. Cook until the tomatoes are saucy, 6 to 7 minutes.

Add the edamame, coconut milk, water, and salt. Cover and cook until the edamame are tender, about 25 minutes. Taster and adjust salt, heat (cayenne), tang (add lemon juice if needed). For thinner curry, add more water and bring to a boil. Serve hot with Dosa crepes, idli rice cakes or over rice.

Pressure Cooker/ Instant Pot: Follow steps 1 to 3 on saute mode. Add the edamame, coconut milk, water, and salt and cook for 6 to 8 minutes at high pressure. Natural release. Taste and adjust salt, tang and heat.

Notes
* Sambhar powder is a South Indian spice blend of coriander seeds, mustard seeds, fenugreek, red chilies, urad dal and toor dal. It is easily available in Indian stores or online. Or find the recipe in my cookbook.

Kolhapuri Vegetables (Vegetables in Sesame Coconut Tomato Sauce)

Kolhapuri Masala:
1 tsp Coriander Seeds
2 tsp Sesame seeds
1/2 tsp Poppy seeds
1/2 tsp Black pepper corns
1/2 teaspoon Mustard seeds
1/4 teaspoon Fenugreek seeds
1/2 tsp cumin seeds
4 dried red chilies cayenne or arbol for hot and california red or 1-2 guajillo for mild
2 tbsp shredded coconut
1/4 teaspoon Nutmeg powder
1/2 tsp or more paprika
1/4 tsp cinnamon

Sauce:
1/2 medium onion roughly chopped
2 tomatoes roughly chopped
1 inch ginger
5 cloves of garlic
1/4 tsp salt

Veggies:
2 cups cauliflower
1.5 cups sweet potato
1.5 to 2 cups other veggies carrots green beans, green peas etc
1/2 cup chopped bell pepper
1.5 to 2 cups water
salt cayenne to preference

Heat a skillet over medium heat. Add all ingredients coriander seeds through cumin and roast for 2 to 3 minutes or until they start to change color. Add the chilies and coconut and continue to roast for a minute or until coconut starts to change color. Take off heat and mix in the nutmeg, paprika and cinnamon. Cool slightly and grind to a coarse powder in a spice grinder or small blender.

Add the sauce ingredients to a blender along with the ground spice mixture from above. Add a tbsp or so water and blend until smooth.

Heat 1 tsp oil in the same skillet over medium heat. Add the blended sauce mixture and cook for 6 to 8 minutes or until the garlic doesnt smell raw and the sauce thickens and changes color. Stir occasionally. You can store this sauce to use later at this point(in the fridge for upto 3 days).

Meanwhile, combine the veggies except bell pepper, in a saucepan with 2 cups of water. Add 1/2 tsp salt and cayenne to preference. Cover partially and Cook over medium hot until the veggies are al dente. (15 to 20 minutes). Fold in the bell pepper and peas in the last 5 mins. Add greens or cooked beans at this point if using.

Combine the cooked sauce mixture from Step 3 and cooked veggies and mix well. Simmer for 5 to 10 minutes or until desired consistency. Mash some of the veggies. Taste and adjust slat and heat and mix in. Garnish with cilantro and lemon and serve with crackers, toasted dinner rolls, garlic bread or flatbread.

Instant Pot:
Make the sauce on saute mode or in a separate skillet (step 1 to 3 above). Once the sauce is cooked, combine the sauce, chopped veggies, 1/2 to 3/4 tsp salt with 1 to 1.5 cups of water and Pressure cook for 14 to 15 minutes (manual) in an Instant pot or electric pressure cooker , Or 6 to 7 mins in a Stove top pressure cooker once the pressure has reached. Let the pressure release naturally, open, taste and adjust salt, garnish with cilantro and lemon. If there is too much liquid, cook on saute for a few mins to reduce.

Notes
For added protein, add cooked chickpeas or other beans along with the veggies when combining with the sauce.

For deeper flavor in the masala blend, add a generous pinch of ground cardamom and cloves as well.

Use 2 to 3 tbsp of premade Kolhapuri spice blend.

Make ahead: Make the sauce till step 3 and store refrigerated. Pre cook the veggies by blanching or roasting until al dente. To serving, toss the veggies into the sauce and simmer for 7 to 8 mins. Add a bit of water if needed. Or to serve, combine the stored cooked sauce, veggies, 1 cup water in an instant pot and cook for 14 mins on manual.

Charchari (Bengali Mixed Vegetables)

1.5 tsp ground mustard
1/4 tsp or more turmeric
1/4 cup or more water
2 cups cauliflower florets
1 cup chopped potato
1/2 to 1 cup chopped green beans
1 cup chopped pumpkin or squash or sweet potato
1/2 cup green peas fresh or thawed if frozen
1/2 tsp or more salt
1 tsp oil
1 tsp Panch Phoron Or use 1/4 tsp each of cumin seeds, mustard seeds, nigella seeds, and 1/8 tsp each of fennel seeds and fenugreek seeds
1/8 tsp asafetida omit to make gluten-free or use certified gluten-free asafetida
2 green chills chopped
1/4 to 1/2 tsp sugar or other sweetener to taste

Mix the turmeric and mustard powder in 1/4 cup water and add to a skillet over medium heat. Add the veggies except peas to the skillet and mix. Cover and cook for 15 minutes.

Add peas, salt, mix, Cover and cook for another 5 minutes.

Meanwhile, make the tempering. Heat oil in a small skillet over medium heat. When the oil is hot, add panch phoron spices and let the spices start to pop. 2 mins. (use a lid if the spices pop out too much).

Add asafetida and green chilies and cook for a minute or until the chilies are golden.

Add this tempering to the skillet with cooking veggies and mix in well. Add in sugar and mix. Taste and adjust salt and spice. Add some cayenne if needed for heat. Add a splash of water if the veggies are sticking. Cover and cook for another few minutes or until the veggies are done to preference. Cook uncovered if too wet.

Garnish with cilantro and lemon (optional). Serve as a side in Indian meal or in a bowl with Dal and rice or flatbread.

Notes
Pressure Cooker/Instant Pot: Add the first 7 ingredients and 1/4 tsp salt to a pressure cooker/IP and cook at manual low pressure for 4 mins. Meanwhile, make the tempering(steps 3 and 4). Quick release, add the tempering, 1/4 tsp salt and peas and saute for a few minutes. Taste and adjust salt and heat.

8-Vegetable Masala Subzi

1/2 tsp fenugreek seeds powder powder the fenugreek seeds and use
1/2 tsp black pepper 1/3 tsp for less heat
1/2 tsp each ground cumin ,coriander, turmeric, mustard
1/3 to 1/2 tsp cinnamon
1/3 to 1/2 tsp cayenne or use some paprika and some cayenne
1 tsp oil
3 cloves of garlic minced
3 cups of chopped veggies such as cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc
3/4 tsp salt less or more to taste
1/3 cup green peas thawed if frozen
cilantro and lemon for garnish

Mix the spices and bowl and set aside.

Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.

Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes.

Toss well, add peas and mix in. Taste and adjust salt and heat.

Cover and cook for another 5 minutes or until the veggies are tender to preference.

Garnish with cilantro and lemon. Serve with dal and rice/flatbread

Notes
Variation: add a chopped tomato after Step 2 and cook for 2 minutes, then add veggies.

Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices.

8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies.

Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices.

Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve.

Pressure Cooker Vegetable Lentil Dhansak

Dal and Veggies:
3/4 cup total split dals combination of red lentils(masoor dal and yellow lentils(mung dal) or toor and moong dal)
2 cups chopped vegetables (heaped) such as cauliflower, eggplant, zuchhini, opo squash, pumpkin, sweet potato, broccoli etc)
1 cup packed chopped greens such as spinach, fresh fenugreek leaves, mustard leaves, chard or amaranth
1 tbsp minced ginger
4 cloves of garlic minced
1 hot green chile minced
1/2 tsp turmeric
3/4 tsp salt
1 1/2 tsp dhana jeera powder* or 1/2 tsp garam masala + 1/2 tsp coriander powder + a good pinch of ground cloves

Tempering:
1 tsp oil
3/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 cup chopped onion (heaped)
3 cloves of garlic finely chopped
1/2 tsp salt and garam masala or more as needed

Soak the dals for 15 mins to half hour. Drain and combine in a pressure cooker/Instant pot with the vegetables, and the rest of the ingredients under Dals and Veggies(ginger, garlic, spices)and 2.5 to 3 cups water. Cook for 3 minutes on manual (high pressure). Let the pressure release naturally.

Meanwhile, make the tempering. Heat oil in a small skillet over medium heat. When the oil is hot, add mustard and cumin seeds and let them start to pop. Add onion and garlic and cook until golden, stirring occasionally. (a heavy bottom pan, a pinch of salt and stirring at regular intervals gives an even golden onion).

Once the pressure has released, open the lid. At this point you can mash the veggies and lentils for a more traditional version..
Mix in half the tempering into the lentil vegetable mixture in the Instant Pot. Taste and adjust salt and heat(cayenne). Add more salt and garam masala if needed. Garnish with the remaining half tempering, cilantro and lemon juice and serve.

Serve with rice, flatbread, toasted bread or garlic bread, garlic naan and kachumbar salad (cucumber tomato onion salad).

Notes
*Dhana Jeera powder: Add 1 heaping tbsp coriander seeds, 1.5 tsp cumin seeds to a skillet over low heat. Slow roast for 6 to 8 minutes until they start to get fragrant. Cool and blend to a powder. Mix in a good dash of cinnamon, clove and black pepper and mix in. Use this mixture to garnish dals just before serving.
Saucepan: Combine all the ingredients for the dal and veggies in a saucepan. Partially cover and cook for 25 to 30 minutes or until the lentils and veggies are tender to preference. Proceed to make the tempering.

Pressure Cooker Black Eyed Pea Curry with Potato and Cauliflower (Gobi Aloo Lobia)

3/4 cup (129 g) black eyed peas soaked for atleast half an hour in warm water
1 tsp oil
1/2 a medium onion chopped
5 cloves of garlic chopped
1/2 inch ginger finely chopped
1/2 tsp garam masala or 1 tsp sambhar masala, or use 1/2 tsp cumin + 1/2 tsp coriander
1/2 tsp ground coriander
1 tsp turmeric use less if you are sensitive to the flavor
1/4 to 1/2 tsp cayenne
2 tbsp shredded coconut dried or fresh
2 juicy tomatoes pureed or 1¼ cup
1.5 cups or more veggies chopped small (small cauliflower florets and cubed potato or sweet potato)
3/4 tsp or more salt
2 cups water
lemon for garnish

Tempering:
1 tsp oil
1/2 tsp cumin seeds
10 curry leaves fresh are best

Press Saute on Instant Pot and let it get hot. Add oil and spread using a spatula. Add onion, garlic, ginger and cook for 5 mins.
Add the spices and coconut and mix in. Cook for a minute.

Add pureed tomato. Mix and bring to a good boil. Add the veggies and mix in.

Add drained black eyed peas, water and salt and mix in. Close the lid and cook on Manual for 12 to 15 minutes.

Let the pressure release naturally. Open the lid, add a dash of lemon. Taste and adjust salt, spice and heat.

Make the tempering. Heat oil in a small skillet. When hot, add cumin seeds and let them change color. Add curry leaves carefully, (they will splutter) then take off heat. Add the tempering over the curry.

Serve as a soup in a bowl or over rice or other grains of choice, or with flatbread, Naan or pita bread.

Notes
Quick option: At Step 1, after the oil is hot, add cumin seeds and let them start to change color. Add the curry leaves carefully, if using and mix. then add the onion and continue.

Saucepan: Make sure to soak the black eyed peas for an hour.

Follow steps 1 to 3 in a saucepan over medium heat.

Add the drained black eyed peas, salt and 3 cups of water.

Partially cover and cook for 40 to 45 minutes or until black eyed peas are tender to preference. (add veggies half way through to reduce chances of overcooking).

Garnish with tempering and serve.

Variation: Use other beans or chickpeas and other spices.Use cilantro to sub curry leaves in the tempering.

Pressure Cooker Aloo Gobi

1/2 small onion
2 tomatoes
6 to 7 cloves of garlic
1 inch ginger
1/2 hot green chile
1 tsp oil
1/2 tsp turmeric
1 tsp ground cumin
1/2 to 1 tsp garam masala
3/4 to 1 tsp salt
1/2 tsp paprika
2 medium potatoes cubed small
1 small cauliflower chopped into large florets
cayenne/pepper flakes, garam masala, cilantro and lemon for garnish

Blend the onion, tomato, garlic, ginger, green chile until smooth.

Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.

Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.

Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).

Release the pressure with quick release carefully. Add cayenne, a sprinkle of garam masala, cilantro and lemon juice to taste.

Serve hot with Dals or Curries and flatbread or rice.

Pressure Cooker Chana Ghassi – Mangalorean Coconut Onion Sauce with Chickpeas (and Tomato Rice)

3/4 cup dried chickpeas soaked for atleast 4 hours
2 dried red chilies
2 tsp coriander seeds
1/4 tsp black peppercorns less for less heat
1/3 cup shredded coconut, dried or fresh/frozen
5 cloves garlic
1/2 medium onion, roughly chopped
1/8 tsp cinnamon
1/2 cup water to blend
1/2 tsp turmeric
3/4 tsp salt divided
1 cup water
1/2 to 1 tsp tamarind paste
Lemon and cayenne for garnish

Termpering:
1 tsp oil , organic safflower or other neutral oil
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
8 to 10 curry leaves

Soak the chickpeas if you havent already, See notes for making with cooked chickpeas.

Heat a skillet over medium heat. Toast the coriander seeds, chilies and black pepper until the seeds start changing color. Add coconut and mix in. Roast for half a minute or until coconut starts to get golden.

Transfer to a blender. Add onion, garlic, cinnamon, water and blend until the coconut breaks down. *(Some onion and garlic can turn bitter on blending for long. When in doubt, blend the coconut,water and spices, then add onion and garlic and blend in short pulses till a coarse mixture, or use finely chopped onion and garlic instead of blended).

Add the blended mixture to Instant pot or pressure cooker. Add turmeric and 1/2 tsp salt and mix in.

Drain and wash the chickpeas, add to the pot with 1 cup water and mix in. Cook on Manual (hi) for 35 to 40 minutes. Release the pressure after 10 mins.

Add in the tamarind, lemon, and additional salt if needed. Add cayenne if needed and mix in.

Make the tempering. Heat oil in a skillet over medium heat. When hot, add mustard seeds, fenugreek seeds and cook until the mustard seeds splutter. Add curry leaves carefully. Take off heat and mix into the chickpeas. Serve hot with rice or flatbread.

Notes:

In a saucepan: Add blended onion coconut mixture to a saucepan. Add turmeric, and cook for 7 to 9 minutes until the onion doesnt smell raw. Add tamarind, chickpeas/veggies (1.5 to 2 cups of cooked beans or chopped veggies), 1/2 cup water, salt. over and cook for 10 minutes. Taste and adjust salt and flavor. Cook for a few minutes longer until veggies are tender to preference. Add lemon and the tempering and serve.

Make the Tomato rice:

Wash 1 cup long grain white basmati rice and soak for 15 mins.

Blend 2 tomatoes with 1 cup of water.

Heat 1 tsp oil over medium heat in a saucepan.

When hot, Add 1/2 tsp mustard seeds and let them start to splutter.

Add 4-5 curry leaves and mix in.

Add blended tomato mixture and bring to a boil.

Add the drained rice, 3/4 cup more water, 1/3 tsp salt, 1/4 tsp cayenne/paprika and mix in.

Partially cover and cook for 8 minutes. Reduce heat medium low, cover completely and continue to cook for another 5 minutes.

Let the mixture sit for 2 mins, then fluff.

Add 1 to 2 tsp lemon juice, mix and fluff. over and let sit for another 2 mins before serving.

Pressure Cooker Kadai Chole (Chickpeas and Potatoes)

1 tbsp fresh ginger (chopped)
5 cloves of garlic
2 tsp coriander powder
1/2 tsp ground cumin
1 hot green chili , divided
1 tsp paprika
1 tsp oil
1 cinnamon stick
1 bay leaf
2 tomatoes , chopped(1.5 cups)
15 oz can of chickpeas, drained or 1.5 cups cooked chickpeas
1 small potato (cubed)
1/2 tsp salt
1/2 green bell pepper (thinly sliced)
1/2 tsp minced ginger
1/4 tsp smoked paprika (or more, to taste)
1/2 tsp ground coriander
1/2 tsp garam masala
1 tsp lemon juice
sliced onion, tomato, cayenne, cilantro, lemon juice for garnish

Blend together the ginger, garlic, half green chili, coriander, cumin and paprika with 2-3 tbsp of water until smooth.

Heat oil in a regular skillet or kadai over medium high heat. Add cinnamon stick and bay leaf and cook for a few seconds. Add the blended mixture to the skillet and cook for 3 to 4 minutes.

Blend the tomatoes into a puree and add to the skillet, cook for 4 minutes or until garlic smell isnt raw.

Add the chickpeas, potatoes, 1 cup of water and 1/2 teaspoon of salt. Cover, reduce heat to medium and cook for 10 minutes.

Add in the peppers, ginger, paprika, lemon juice, half a green chili chopped and garam masala, if using. (You can also add in 1/2 a teaspoon amchur (mango powder) and 1/2 a teaspoon dried fenugreek leaves (or 1/8 tsp powder) for variation.) Mix well. Add more water if needed.

Cover and cook for 2 mins. Taste and adjust the salt and heat. Garnish with sliced onion, chopped tomato, smoked paprika/cayenne and a dash of lemon juice and cilantro. Serve with rice or flatbread or make wraps.

Notes:
You can make this dish with just chickpeas and peppers, i.e use chickpeas instead of potatoes or add other veggies instead of potato.

Instant Pot:
Follow steps 1,2,3 on saute mode. You will need to stir more so that the tomato puree doesnt stick.

Add the chickpeas, potato, water and salt and mix really well to pick up any stuck bits.

Close the lid and pressure cook for 4 minutes. Let the pressure release for 5 mins, then quick release.

Add the peppers, ginger,paprika, lemon juice, half a green chili chopped and garam masala and mix in. Saute for a minute if needed to slightly often the bell peppers.

Garnish and serve.