Pressure Cooker Thai Green Vegetable Curry

1 tablespoon oil 2 to 4 tablespoons Thai green curry paste 1 can coconut milk 1 large yellow onion sliced 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups 8 oz cremini mushrooms quartered, about 1.5 cups 1 1/2 cups thai eggplant cut into 1.5 inch cubes, graffiti or… Continue reading Pressure Cooker Thai Green Vegetable Curry

Pressure Cooker Thai Vegetable Massaman Curry

1 tablespoon oil 4 oz massaman curry paste 1 can unsweetened coconut milk full fat 1 medium yellow onion sliced 1 medium potato red or russet variety peeled and cut into 1 to 1.5-inch cubes 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes 20 cashews raw and unsalted optional 1 teaspoon… Continue reading Pressure Cooker Thai Vegetable Massaman Curry

Thai Massaman Chicken Curry

1 1/2 lb chicken breasts cut into cubes 4 oz massaman curry paste 1 tablespoon oil 1 cup coconut milk 1 large potato boiled, peeled and cut into cubes 1 medium onion thinly slices 20 whole cashews 2 teaspoons fish sauce 1 teaspoons brown sugar 1 teaspoon kosher salt Heat cooking oil in a medium… Continue reading Thai Massaman Chicken Curry

Thai Vegetable Panang Curry

2 tablespoons oil 2 garlic cloves minced 1 medium yellow onion sliced 1 medium red pepper cut into 2-inch slices 1 medium orange pepper cut into 2-inch slices 4 oz panang curry paste ** 1 can coconut milk full fat 14 oz extra firm tofu cubed and baked or stir fried 1 teaspoon kosher salt… Continue reading Thai Vegetable Panang Curry

Pressure Cooker Thai Chicken Massaman Curry

1.5 pound chicken breasts cut into 2 inch pieces 4 ounces massaman curry paste 1 tablespoon oil 1 can regular unsweetened coconut milk seperate cream and water 1 large russet potato peeled and cut into 1 inch cubes 1 medium onion sliced 20 whole cashews 1 teaspoon fish sauce 1 teaspoon brown sugar 1 teaspoon… Continue reading Pressure Cooker Thai Chicken Massaman Curry

Pressure Cooker Thai Red Curry Chicken

1 tablespoon cooking oil 2 to 4 tablespoons red curry paste Love Maesri brand 1 1/2 pound thin chicken breasts cut into 1-inch strips 1 can low-fat coconut milk unsweetened (Love Trader Joe’s) 1 to 2 tablespoons fish sauce 1 tablespoon brown sugar 1 jalapeno or Thai chili sliced (optional for spicy curry) 1 cup… Continue reading Pressure Cooker Thai Red Curry Chicken

Pressure Cooker Bisi Bele Bhath

1 cup rice 3/4 cup toor daal yellow pigeon peas 1 cup cauliflower florets cut into 1 inch florets 1 red potato cubed 1/2 inch 10 pieces drumsticks optional 1/2 cup green beans cut into 1 inch pieces 2 carrots peeled and sliced 1/2 green pepper cut into ½ inch pieces 10 curry leaves optional… Continue reading Pressure Cooker Bisi Bele Bhath

Pressure Cooker Aloo Rasedar

3 medium russet potatoes scrubbed and washed (1.2 lbs) 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds optional 1/4 teaspoon fenugreek seeds 1/8 teaspoon hing optional 1 tablespoon ginger paste 1 teaspoon minced green chili optional 2 medium tomatoes finely diced ** 1/4 teaspoon ground turmeric 2 teaspoons kashmiri red chili powder… Continue reading Pressure Cooker Aloo Rasedar

Pressure Cooker Dum Aloo

10 baby potatoes peeled and cored from the top (save the carved out potato pieces) 2 tablespoons ghee 1 large yellow onion finely diced 2 teaspoons ginger grated 2 teaspoons garlic grated 2 tomatoes pureed 1/2 teaspoon ground turmeric 1 tablespoon Kashmiri red chili powder or any other mild red chili powder 1/2 teaspoon garam… Continue reading Pressure Cooker Dum Aloo

Pressure Cooker Aloo Gobi

1 tablespoon cooking oil 1/2 teaspoon cumin seeds 1 medium onion thinly sliced 1 teaspoons ginger paste 2 teaspoons garlic minced 2 plum tomatoes diced 1/4 teaspoon ground turmeric 1 tablespoon kashmiri red chili powder Less if using a spicier chili powder 2 teaspoons coriander powder 1 teaspoon cumin powder 1 1/2 teaspoon garam masala… Continue reading Pressure Cooker Aloo Gobi

Pressure Cooker Chicken Kheema Pav

1 tablespoon oil 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1 tablespoon garlic grated 1 tablespoon ginger grated 1 large yellow onion diced 2 tomatoes diced 2 teaspoons Kashmiri red chili powder 1 teaspoon garam masala 1 teaspoon kosher salt 2 tablespoons ground coriander We lightly toasted the coriander seeds and then ground them… Continue reading Pressure Cooker Chicken Kheema Pav

Pressure Cooker Pav Bhaji

2 to 4 tablespoons salted butter plus 4 tablespoons, at room temperature 1 large yellow onion finely diced 1/2 green bell pepper seeded and diced 1/2 red bell pepper seeded and diced (optional) 1 tablespoon ginger grated 1 tablespoon garlic minced 5 cups cauliflower florets 1-inch florets 2 large Yukon gold potatoes peeled and cut… Continue reading Pressure Cooker Pav Bhaji

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… Continue reading Pressure Cooker Khichdi with Mixed Lentils and Vegetables

Dry Carrot Chutney

1 c,up carrots, packed, grated 1 tablespoon sesame seeds 1 tablespoon red chili powder 1 teaspoon salt 1 tablespoon oil Preheat oven to 300 degrees F. Line a baking tray with parchment paper. Spread grated carrots evenly on a baking tray. Bake for 15-20 minutes, stirring every 5 minutes, until the carrots become crispy, golden… Continue reading Dry Carrot Chutney

Dry Peanut Chutney

1 cup peanuts 8-10 garlic cloves 1 tablespoon red chili powder 1 teaspoon salt Roast peanuts in a small pan, on medium heat for 2-3 minutes. Allow them to cool. Add peanuts and all the ingredients to a small food processor jar and pulse until all the ingredients are well incorporated. Store in an airtight… Continue reading Dry Peanut Chutney

Garlic-Peanut Dry Chutney

1/2 cup peanuts 15 small spicy green chilies or 5 jalapeños, rough chopped 8-10 garlic cloves 1 1/2 tablespoon oil, divided 1 teaspoon salt Add 1/2 tablespoon oil to a small pan. Roast garlic cloves and chilies for a minute. Add peanuts and roast them until they turn golden brown, 1-2 minutes. Allow to cool.… Continue reading Garlic-Peanut Dry Chutney

Black Sesame Dry Chutney

1/2 cup black sesame seeds 1/4 cup peanuts 1 teaspoon salt 5 garlic cloves 1 tablespoon red chili powder In a small pan, roast sesame seeds on low-medium heat for 3-3 minutes or until aromatic and they start making a popping sound. Keep aside. In the same pan roast peanuts for 2 minutes. Allow to… Continue reading Black Sesame Dry Chutney

Cilantro Mint Chutney (with Peanut, Coconut, and Yogurt Variations)

2 cups cilantro (packed) leaves & stems, rinsed, pat dried and rough chopped 1 cup mint leaves discard stems 1/2 cup unsweetened coconut frozen or dry 4 garlic cloves peeled 2 teaspoons cumin seeds 4 to 8 small green chiles or 1 to 2 jalapeños 1 lemon juiced 1 to 3 teaspoons kosher salt add… Continue reading Cilantro Mint Chutney (with Peanut, Coconut, and Yogurt Variations)

Coconut Chutney

3/4 cup coconut fresh frozen or unsweetened dry desiccated 2 tablespoons split roasted chana daal or roasted peanuts 1 garlic clove peeled 1 to 2 green chili 1/2 teaspoon cumin seeds 1/2 teaspoon kosher salt 1 teaspoons sugar optional 1/3 cup water add more as needed 1 teaspoons fresh lemon juice Tadka (optional) 1 tablespoon… Continue reading Coconut Chutney