Top 10 Instant Pot Recipes of 2017

Here are the Top 10 Instant Pot recipes of 2017 from Ministry of Curry that you’ve loved the most this year!

We made so many memories developing these recipes, creating the recipe videos and sharing them with you. We are gratified with the success you had using Ministry of Curry’s Instant Pot recipes and all that we have learnt together in this delicious journey!

It was hard to limit these to the top 10 but here are your favorites: Continue reading “Top 10 Instant Pot Recipes of 2017”

Five dry chutney’s including an exclusive carrot chutney

Chutney is an assortment of essential condiment in Indian cusine with endless varieties – sweet, spicy, tangy, dry or wet. Here is my attempt to revive memories of childhood, to preserve them and adapt them to my new home far far away from the home I grew up.

I grew up in a Maharashtrian home where the dining table is always adorned with a tray filled with variety of pickles and dry chutneys. The dry chutneys have a long shelf life and hence can be stored at room temperature for weeks. Growing up, I have memories of my mom packing them on long trips to go with “dashmi” – semi sweet parathas, similar to these pumpkin parathas. Continue reading “Five dry chutney’s including an exclusive carrot chutney”

Carrot Makhana Kheer {carrot foxnuts pudding}- Instant Pot

Carrot Makhana Kheer – A deliciously creamy dessert made with the healthy, gluten free fox nuts cooked with milk, carrots with the floral essences of cardamom and saffron.

Continue reading “Carrot Makhana Kheer {carrot foxnuts pudding}- Instant Pot”

Baingan Bharta – Instant Pot

Baingan Bharta Instant Pot? We know, sounds a bit crazy, but yes totally doable.

Baingan bharta is a classic Indian vegetarian dish cooked with smoky and flavorful roasted eggplant cooked in onions, garlic, tomatoes and chilies. Served with toasted naan or pita bread as a main course or serve it as a dip with some chips as an appetizer. This make ahead dish will be a hit either ways!

baingan bharta Instant Pot

This Baingan Bharta Instant Pot recipe is adapted from my stove-top version of baingan bharta. The traditional way to cook this recipe is to cook the whole eggplant over charcoal or direct fire. Given the mess it creates with the charred eggplant on open fire aka my indoor stove top burners, I cook this over the grill in the summers or in the oven.

Last summer, while my mom was with me, we experimented quiet a lot of dishes using eggplant. Baingan bharta was one of those. And although it is not as ‘instant’ as we would like, we were happy to see the flavors not being compromised. It tasted very similar to the oven broiled eggplant that is then cooked on stove top.

baingan bharta Instant Pot

So the most challenging part is to sauté the sliced eggplant 3-6 discs at a time until they start to get lightly charred. It tool me about 30 minutes to char and partially cook 2 medium eggplants. The process after that was super easy and since the eggplant is peeled before cooking, there is no mess trying to peel a hot charred eggplant.

You can also change up this Instant Pot Baingan Bharta  recipe by:

  • add mustard seeds instead of cumin or skip them altogther
  • add or skip green chilies
  • tomatoes and scallions for garnish are optional

3.75 from 4 votes
baingan bharta Instant Pot
Baingan Bharta Instant Pot
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Smoky and flavorful roasted eggplant dish cooked in onions, garlic and spices.
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 4
Calories: 189 kcal
Author: Archana
Ingredients
  • 1.5 LB eggplants 2 medium
  • 4 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1 large onion finely diced
  • 6 garlic cloves minced
  • 1 teaspoon green chilies minced
  • 12-15 curry leaves optional
  • 1/2 teaspoon turmeric
  • 2 to matoes diced and divided
  • 1 teaspoon salt
  • 1/4 cup scallions chopped
  • 1/4 cup cilantro chopped
Instructions
  1. Peel and slice the eggplants, about 1/4th inch thick slices.
  2. Set Instant Pot to saute(more) mode. Add 1/2 tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get lightly charred. Use a glass lid to also help the eggplant cook.
  3. Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
  4. Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, and green chilies, mix well and cook for 2 minutes.  Add 1/4 cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.

  5. Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions and cilantro. Enjoy with toasted naan, pita bread or chips.

Nutrition Facts
Baingan Bharta Instant Pot
Amount Per Serving
Calories 189 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 596mg 25%
Potassium 464mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 2g 4%
Vitamin A 5.6%
Vitamin C 83.5%
Calcium 4.7%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Pasta Caprese – Instant Pot

Easy one pot pasta caprese with tomatoes, basil, fresh mozzarella and a drizzle of balsamic vinegar prepared in Instant Pot.

Most of our meals these days are made in Instant pot. No baby-sitting the food, healthy one pot meals and super easy cleanup! After all the delicious Indian dishes – butter chicken, stuffed eggplant and the south indian bisi bele bhath it was time to change up to a new cuisine! Continue reading “Pasta Caprese – Instant Pot”

Spinach Mushroom Lasagna – Instant Pot

A new cooking technique for the good-old lasagna? This spinach mushroom lasagna is layered with spinach, mushrooms, garlic and cheeses and then pressure cooked in the Instant Pot! Soft-cooked noodles with the goodness of sautéed vegetables, cheese and spices makes it a delicious and filling meal.  Continue reading “Spinach Mushroom Lasagna – Instant Pot”

Garlic Dill Lentils – Instant Pot

Garlic Dill Lentils – A delicious lentil dish cooked with fresh dill, garlic and green chilies.

I grew up not enjoying certain vegetables and Dill was high up on that list. I grew up in a family where we were expected to eat whatever was served for our main meals uncomplainingly. Which probably is the reason that I now truly appreciate the unique flavors and textures of so many different vegetables and fruits. Continue reading “Garlic Dill Lentils – Instant Pot”