Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot®
“One of the best cookbooks to come out of the Instant Pot craze. It’s full of those timeless Indian recipes Jaffrey is known for . . . The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit
Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who “introduced the world to Indian food” (Epicurious).
For more than forty years, Madhur Jaffrey has been revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need.
RECIPES: From classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine.
EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality.
A DIFFERENT KIND OF COOKBOOK: Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths.
BEYOND THE INSTANT POT: Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita.
SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more.
TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.
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Madhur Jaffrey's Essential Indian Instant Pot CookbookUser Review - Publishers Weekly
Indian food doyenne Jaffrey (Vegetarian India) hops on the Instant Pot bandwagon with this winning collection of recipes that are big on flavor but also more labor-intensive than Instant Pot users may ... Read full review
Mungdal rice and cabbage Kale cooked in a Kashmiri style
Buttery dal 15 Spicy fat French fries
Brown lentils with zucchini 29 Goanstyle clams
Salmon in a Bengali mustard Plain brown or red basmati rice
Other editions - View all
asafetida balance of flavors basmatirice bay leaf bird’s-eye black pepper brown cancel to reset cardamom pods cauliflower chicken chili powder cilantro Close and seal cloves cloves garlic coconut milk Cook at Low cooking program coriander cup peeled cup water curry leaves dish finely chopped flatbreads fresh hot green Freshlyground Garam Masala garlic Hit cancel inner pot Instant Pot lemon juice let the pressure lid carefully Low PREssure meat mustard seeds onions paprika peanutor olive oil peas peeled fresh ginger Pot and set potatoes pressure manually pulp recipe remaining steam Remove the lid reset the cooking rice salad sauce sauté setting screen says Hot seal the lid Select thesauté setting served set to Normal shallots soup spices Stir and cook Stir once swirlin the oil tablespoons tablespoons peanutor olive tamarind teaspoon chilipowder teaspoon ground cumin teaspoon ground turmeric teaspoon groundcoriander teaspoon salt tomatoes venting the remaining venting the steam yogurt