Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!
My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.
From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.
Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!
A few options she suggests are:
Add 1/2 cup of green peas to the curry
Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
Add 1-2 spicy green chilies for a spicier keema.
I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!
Chicken Korma – A mildly spiced chicken curry made with whole spices like cardamom, cloves, black pepper, and cumin simmered in a light, flavorful yogurt based sauce!
After publishing several Instant Pot recipes, I realized that not everyone enjoys spicy foods. Some children might like to try Indian food but will not because it could be too spicy! As much as I love spices, I do not like them overpowering my food. Just because it is Indian food, it does NOT have to be spicy! Continue reading “Chicken Korma – Instant Pot”→
I have been trying different recipes in the Instant Pot and I am truly loving the flavors and the ease of use. One of the best dishes I have made is the stuffed baby eggplants in Instant Pot. It is my newest discovery and I am loving the ease with which they can be cooked to perfection. I am so excited to share this authentic stove top recipe of the stuffed baby eggplants in my IP-DUO60 Instant Pot with a video! Continue reading “Stuffed Baby Eggplant – Instant Pot”→
Punjabi murg makhani also know as butter chicken is one of the most popular Indian dish across the globe. Smoky flavorful chicken, grilled in the tandoor with heavenly aroma of the garam masala and fenugreek, dunked in a creamy sauce with orangish hue from the red chili powder and turmeric – is how I reminisce butter chicken! Continue reading “Butter Chicken – Instant Pot”→
Chicken kofta curry – A delicious dish made with minced chicken, ginger, garlic, cilantro, red chili powder, turmeric and then steam cooked in a spicy curry. A hearty curry made with a perfect blend of wholesome spices.
Over the last year I have met so many people who are passionate about food. I am learning so much from all the talented home-chefs and bloggers. I am loving the interesting conversations about food, cultures, recipe developing, cooking techniques and tools, the list will go on and on! The best part of being a food blogger is this phenomenal journey and meeting all the wonderful people along the way.
Chana Saag is a classic Indian curry made with chickpeas, loads of spinach, onion, tomato, ginger, garlic and spiced with homemade garam masala. Serve it with warm pita bread or steamed basmati rice for a perfect vegan and gluten free weeknight meal. This crowd pleaser recipe can be made ahead, making it an ideal dish to serve at parties.
During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially the seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight day stay not only did we get to try her savory biryani but she also prepared so many more eclectic dishes. In addition to all that fancy food we also snacked on many varieties of curry puffs while we were on the go. Curry puffs are a common snack in south east Asia, made with pastry shell and yummy fillings of curried chicken, potatoes or eggs. It is similar to the empanadas except that the outer cover is flakier and pastry like. Continue reading “Curry Puffs”→
We love Thai food. Probably because of its similarities to Indian food… the spicy curries, the coconut, the fragrant rice. Today’s Thai massaman curry recipe dates back to Christmas 2008 when we visited our friends, Punitha and Winston, in Atlanta. It was our first time meeting Punitha and boy did she spoil us with her delicious cooking!! On the last day of our stay she made an amazing Thai meal featuring her massaman curry recipe and I’ve been making her recipe ever since. It always comes out perfect and is eaten up in no-time! My boys love it. This is a quick weeknight recipe that can be served with some steamed Jasmine rice.
Chana masala (spiced chickpeas) is a staple in my kitchen and definitely my go-to dish when entertaining. This intensely spiced, tangy, aromatic dish makes for a healthy, protein packed dinner.
This dish can quickly be made if you have the spices roasted and blended in advance (or you can use ready made chana masala spice which is readily available). I recently made a batch of this spice blend to speedup my weeknight cooking. After researching quiet a few recipes and several trials, I now have the perfect recipe that I am thrilled to share with you! This blend uses Kashmiri red chilies that give the dish a deep orange color and just the right amount of heat and dried mango powder to enhance the tangy tomato flavor. The spice blend uses few basic spices and can be made ahead in a big batch or can also be made while you are sauteing onions for this chana masala recipe. Here is the recipe using my chana masala spice blend that can be made in a jiffy.