Blogger Rinku Bhattacharya has debuted a new cookbook that is bursting with delicious Indian recipes made in no time at all in an Instant Pot.
Rinku Bhattacharya — friend of Honest Cooking and founder of Spice Chronicles — has debuted a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. The best part? Each recipe can be made in an Instant Pot.
Make the most of the multi-function pressure cooker with these delicious Indian recipes. The pages are filled with recipes for dals, curries, butter chicken and more! The book goes into the four, broad regions of Indian and features recipes from all areas. 
If you love cooking a variety of cuisines in your Instant pot, this book is a must-have.
Check out a few images from the book, a recipe for Alu Gobi and be sure to enter for a chance to win a copy for yourself!
Print
Alu Gobi – Curried Cauliflower and Potatoes
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A simple, flavorful Indian-inspired dish. Cauliflower and potatoes simmered in aromatic spices.
Ingredients
- 1 tbsp (15 ml) canola or olive oil
- 1 tsp cumin seeds
- 1 cup (237 ml) Everyday Masala Paste
- 1 medium cauliflower
- 1 medium to large potato
- 1/2 tsp cayenne pepper
- 1/2 cup (118 ml) frozen green peas
- 1/2 tsp garam masala
- 1 tbsp (15 ml) chopped cilantro
Instructions
- Set the Instant Pot on Sauté mode and heat the oil.
- Add the cumin seeds and cook until they sizzle.
- Add the Everyday Masala Paste, cauliflower, and potatoes and stir well.
- Add the cayenne pepper powder and 1/4 cup of water.
- Press Cancel to turn off the Sauté mode.
- Close the lid and set the Instant Pot on Manual Low Pressure mode for 1 minute.
- When cooking time is complete, do a Quick Pressure Release.
- Once the pressure is released, open the lid and set to Sauté mode again.
- Add the peas and cook down any excess water.
- Put the Alu Gobi in a serving bowl, sprinkle with the garam masala and cilantro, and enjoy.
Notes
- For a richer flavor, roast the cauliflower and potatoes before adding them to the Instant Pot.
- If you don’t have Everyday Masala Paste, you can substitute a combination of curry powder, turmeric, and ginger.
- Leftover Alu Gobi can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What type of dals are included in the cookbook?
The cookbook features a variety of dals, showcasing different lentils and cooking techniques that highlight the diversity of Indian cuisine.
How do I adjust the cooking time for butter chicken in the Instant Pot?
For butter chicken, you typically want to cook it on high pressure for about 10 minutes, but be sure to check the recipe for specific timing based on the size of the chicken pieces.
Can I use frozen vegetables for the Alu Gobi recipe?
Yes, you can use frozen cauliflower and potatoes for the Alu Gobi, but reduce the cooking time slightly to prevent them from becoming too soft.
