2 tablespoons oil Seeds: 1 teaspoon cumin seed 1/2 teaspoon fennel seed 2 teaspoons ground coriander 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1 green chili, finely chopped 1 cup green peas/veg, frozen 1 teaspoon garam masala 1/2 teaspoon red chili powder 4 medium potatoes, chopped into 2cm pieces 1 tablespoon coriander leaf Salt to taste Method 1. Instant Pot on, saute mode 2. Add oil, when hot, add seeds to sizzle 3. Add remaining spices and frozen peas/veg, mix 4. Add spuds, mix 5. Pressure cook, 3 minutes, high pressure, closed vent 6. Do the quick pressure release, use a wooden spoon to do it safely 7. Once release, restart saute mode with lid off 8. Stir in coriander leaf, let heat dry off the filling Use with pastry to make samosas
Start making this in the frying pan/wok before you make the curry I can't be arsed making or buying ghee, so I used a mix of butter and canola oil. This made about 4-5 portions of rice Ingredients 1 chopped onion butter/oil Spices - 1tbsp turmeric - 1 clove - 3 cardamon pods 1 cup Brown Rice Mix (mainly brown rice with red/black rice mixed in and quinoa) 2.5 cups Water 1. Fry onion in butter/oil for 10 mins on low, get it brown on edges, transparent the rest 2. Add the dry spices, stir through for 2 mins 3. Add rice and water to the pan, stir through. 4. Transfer the mix to the rice cooker 5. Allow rice cooker to do its thing - cook the curry in the meantime 6. Leave the seeds and clove in to see who wins
I don't actually have an Instant Pot, I have a "Living and Co Digital Pressure Cooker (6 litre)" from The Warehouse. I've found that Instant Pot recipes work in it, and so my recipes should work in an Instant Pot. They are great for cooking "slow cook" dishes quickly using ther pressure cook feature, and as someone who works "on call", great because I can set a timer and it will turn itself off if I'm not in the room, avoiding burnt dinners.
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