Archana-keep posting your recipes on your blog. The wide variety of dishes on your blog makes the planning for what to cook each evening for dinner-very stress free.
Hi There! Thank you for the wonderful recipes on your website. Quick question: I would like to purchase "The Essential Indian Instant Pot Cookbook..." I don't have a Instant Pot, but a conventional 8 qt stove top pressure cooker, (Presto). Would I need to adjust the recipes in any way? Thank you!
My cookbook is designed with specific instructions for an Instant Pot. Typically, one whistle on a traditional stovetop pressure cooker equates to about 3 minutes of pressure cooking time in an Instant Pot. If you’re an experienced cook, you should be able to adapt most recipes accordingly. I’ve also addressed this topic a bit in the introductory pages of the book. Hope this helps.
Thank you for reaching out! I’m so glad you’re diving into Indian cooking! At the end of each recipe, you’ll find a detailed recipe card that includes the exact amounts of each ingredient, along with step-by-step instructions. This should make it easier for you to follow along and get the perfect results.
If you have any questions while cooking, feel free to reach out—I’m happy to help!
Thankyou for shareing your wonderful recipes, you have given me confidence to try them, although they will not be as good as yours. once again thankyou.I will keep trying.
Thank you so much for sharing your Punjabi Chicken Curry recipe. As I cooked it, the aroma instantly took me back to my childhood — it reminded me so much of a dish a close family friend used to make whenever we visited them.
What truly amazed me was that it tasted exactly the same as I remember from those early years — rich, comforting, and full of love. I honestly got emotional while eating it. It brought back such vivid and warm memories of my younger days, surrounded by laughter, good food, and people who meant a lot to me.
Food has such a beautiful way of connecting us to the past. Your recipe didn’t just make a meal — it brought a treasured part of my childhood back to life. Thank you from the bottom of my heart.
I've made several recipes from The Essential Indian Instant Pot Cookbook—Lamb Kheema Pulao, Chicken Pulao, Butter Chicken, Chicken in Black Pepper Sauce (my second favorite), Curried Cumin Chicken, and my absolute favorite—Paneer in Creamy Tomato Sauce. But a question: I always get the dreaded burn warning with Chicken in Black Pepper Sauce. Is there a more reliable way to avoid the warning? Of course I use water, and stir to make sure nothing is sticking on the bottom if I can help it, but still it seems to happen.
Thank you so much for cooking from The Essential Indian Instant Pot Cookbook—you’ve tried so many of my favorites, and I’m thrilled to hear Paneer in Creamy Tomato Sauce is your top pick! The newer instant pots are def more sensitive to the BURN warning. Here is a tip to avoid - Do not mix the black pepper and tomato paste with the chicken. Instead layer it over as a last step before you start pressure cooking. Once its done, open the Instant pot and mix everything together. Let me know if this helps!
Can you tell me who made your website for you. did you do it yourself or you paid someone to do it for you. I started following you when you just started. my instagram is Zi_rreh. I post Persian food. but I am not consistent. If you share your website info, I would appreciate it. I will get around to cooking one of your recipes these days. have not tried cooking anything yet. but love to watch. I love Indian food.
Hi Guitty! Sorry for the delay in replying as I was traveling. My website was designed by https://feastdesignco.com/. They have a great selection of themes and are truly wonderful to work with. Highly recommend them!
Kalbap says
Archana-keep posting your recipes on your blog. The wide variety of dishes on your blog makes the planning for what to cook each evening for dinner-very stress free.
Archana says
Thank you SO much Kalyani! I appreciate you trying my recipes and taking time to give your feedback.
Bill Craighead says
Hi There! Thank you for the wonderful recipes on your website. Quick question: I would like to purchase "The Essential Indian Instant Pot Cookbook..." I don't have a Instant Pot, but a conventional 8 qt stove top pressure cooker, (Presto). Would I need to adjust the recipes in any way? Thank you!
Bill
Archana Mundhe says
Hi Bill,
My cookbook is designed with specific instructions for an Instant Pot. Typically, one whistle on a traditional stovetop pressure cooker equates to about 3 minutes of pressure cooking time in an Instant Pot. If you’re an experienced cook, you should be able to adapt most recipes accordingly. I’ve also addressed this topic a bit in the introductory pages of the book. Hope this helps.
Nicole says
Hey,
Is it possible for you to write the amount of each ingredient in the Curry recipes. I am a new starter to Indian cooking.
Thanks
Nicole
Archana Mundhe says
Hi Nicole,
Thank you for reaching out! I’m so glad you’re diving into Indian cooking! At the end of each recipe, you’ll find a detailed recipe card that includes the exact amounts of each ingredient, along with step-by-step instructions. This should make it easier for you to follow along and get the perfect results.
If you have any questions while cooking, feel free to reach out—I’m happy to help!
Happy cooking!
Lorraine Render says
Thankyou for shareing your wonderful recipes, you have given me confidence to try them, although they will not be as good as yours. once again thankyou.I will keep trying.
Rishabbh says
Thank you so much for sharing your Punjabi Chicken Curry recipe. As I cooked it, the aroma instantly took me back to my childhood — it reminded me so much of a dish a close family friend used to make whenever we visited them.
What truly amazed me was that it tasted exactly the same as I remember from those early years — rich, comforting, and full of love. I honestly got emotional while eating it. It brought back such vivid and warm memories of my younger days, surrounded by laughter, good food, and people who meant a lot to me.
Food has such a beautiful way of connecting us to the past. Your recipe didn’t just make a meal — it brought a treasured part of my childhood back to life. Thank you from the bottom of my heart.
Donald Wright says
I've made several recipes from The Essential Indian Instant Pot Cookbook—Lamb Kheema Pulao, Chicken Pulao, Butter Chicken, Chicken in Black Pepper Sauce (my second favorite), Curried Cumin Chicken, and my absolute favorite—Paneer in Creamy Tomato Sauce. But a question: I always get the dreaded burn warning with Chicken in Black Pepper Sauce. Is there a more reliable way to avoid the warning? Of course I use water, and stir to make sure nothing is sticking on the bottom if I can help it, but still it seems to happen.
Archana Mundhe says
Thank you so much for cooking from The Essential Indian Instant Pot Cookbook—you’ve tried so many of my favorites, and I’m thrilled to hear Paneer in Creamy Tomato Sauce is your top pick! The newer instant pots are def more sensitive to the BURN warning. Here is a tip to avoid - Do not mix the black pepper and tomato paste with the chicken. Instead layer it over as a last step before you start pressure cooking. Once its done, open the Instant pot and mix everything together. Let me know if this helps!
Guitty Bolour says
Hi Archana;
Can you tell me who made your website for you. did you do it yourself or you paid someone to do it for you. I started following you when you just started. my instagram is Zi_rreh. I post Persian food. but I am not consistent. If you share your website info, I would appreciate it. I will get around to cooking one of your recipes these days. have not tried cooking anything yet. but love to watch. I love Indian food.
Archana Mundhe says
Hi Guitty! Sorry for the delay in replying as I was traveling. My website was designed by https://feastdesignco.com/. They have a great selection of themes and are truly wonderful to work with. Highly recommend them!
Guitty Bolour says
Thanks Archana. you did such a great job growing. I remember when you had a few followers.