Chicken Teriyaki – A simple and super easy recipe that I developed over the years to satisfy the ‘mall food court Teriyaki’ cravings of my older son.
This quick and easy chicken teriyaki does not use some of the authentic ingredients like Sake but it is so fresh and delicious that you will not miss it. Plus you do not have to worry about the hard-to-find ingredients. It comes in handy on those crazy-busy weeknights as it uses very few ingredients with long shelf life and can be stores in your pantry. Continue reading “EASY Chicken Teriyaki – Instant Pot”→
Bhogichi Bhaji – A traditional Maharashtrian mixed vegetable curry with a spicy sesame sauce that celebrates the seasonal bounty of winter vegetables cooked in an earthy, aromatic sauce with coconut, peanuts and sesame seeds.
During my last Indian grocery store visit, a couple of weeks ago I found the traditional winter veggies for this recipe already available. So I decided to give them a try in the Instant Pot and bought the baby eggplants, fresh green chickpeas in pod, the Indian green beans (vaal). The only vegetable I was worried about over cooking was the baby eggplant. So I cut them a little bigger to adjust the cook time for the remaining ingredients and I was happy to see the veggies cooked so perfectly in the Instant Pot. Continue reading “Mixed vegetable curry with sesame sauce – Instant Pot”→
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!
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!
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.
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
Smoky and flavorful roasted eggplant dish cooked in onions, garlic and spices.
Appetizer, Main Course
1large onionfinely diced
2 tomatoesdiced and divided
Peel and slice the eggplants, about 1/4th inch thick slices.
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.
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.
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.
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.
Baingan Bharta Instant Pot
Amount Per Serving
Calories 189Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 1g5%
Total Carbohydrates 15g5%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
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 – 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”→
Brown Rice Chicken Biryani – Took me much longer than anticipated, but after several trial and errors, here is the recipe that I am excited to share with you all. A healthier version of the popular Chicken Biryani that is cooked with brown basmati rice, chicken breasts, fresh herbs and warm aromatic spices.
I would have never thought of making Biryani with brown rice. Since I started making Biryani in my Instant Pot, it has become a repeat one-pot meal in our family. It is a favorite in our house and making it with brown basmati only makes it more healthier. After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown basmati. My initial thinking was that it is not going to work out with the flavor and moreover the textures with the chicken and Rice cooking together. But more I started using brown rice, I understood how soaking it can drastically change the cooking time especially with Instant Pot. Continue reading “Brown Rice Chicken Biryani – Instant Pot”→