Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot®“The only Instant Pot cookbook the world still needs ... Full of those timeless Indian recipes Jaffrey is known for.” —Priya Krishna, Bon Appetit Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who is 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. |
Contents
2 | |
8 | |
Buttery dal | 15 |
Everyday chickpeas | 22 |
Red lentils cooked in | 28 |
Fennelflavored fish curry with | 56 |
Goanstyle clams | 63 |
Salmon in a Bengali mustard | 68 |
Chicken in a yogurt sauce | 87 |
Royal chicken korma | 94 |
Kerala lamb stew | 101 |
Goat curry | 108 |
Plain basmati rice | 116 |
Avocadoradish salad | 135 |
Fresh tomato chutney | 141 |
Yogurt with cucumbers tomatoes | 147 |
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Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for ... Madhur Jaffrey No preview available - 2019 |
Common terms and phrases
1/4 teaspoon ½ teaspoon asafetida beans bowl brown CANCEL to reset chicken chickpeas cilantro Close and seal cloves garlic coconut milk cooking program cover cup water curry leaves dish drained dried eggs finely chopped fish flavors fresh Garam Masala gently grated green chilies Hit CANCEL Indian Instant Pot KEEP lamb leaves lemon juice lid carefully LOW PRESSURE meat medium minutes mustard seeds olive oil onions Open paste peanut or olive peas peeled peeled fresh ginger pepper pieces plain Pot and set potatoes pounds pressure manually pulp recipe red chilies release remaining steam Remove Remove the lid reset the cooking rice salad sauce SAUTÉ setting screen says Hot seal the lid seconds Select the SAUTÉ SERVES side soup spices stick Stir tablespoons peanut tamarind taste teaspoon chili powder teaspoon ground turmeric teaspoon salt tomatoes turn venting the remaining yogurt