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By :The Essential Indian Instant Pot Cookbook by Archana Mundhe |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Black Mustard Seeds, Cashews, Onion, Peas, Quinoa |
Prep Time | 5 minutes |
Cook Time | 5 minutes |
Servings |
4 servings
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Ingredients
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Votes: 2
Rating: 5
Rate this recipe!
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NOTE
For a more traditional Indian upma look, use white quinoa.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
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Wonderful recipe
This was a great meal! Excellent recipe
Substituted:
Udar naal for lime zest
Mustard seeds with ground mustard seed
Curry leaves with curry paste (i used red)
Neutral oil with coconut oil
Added more carrots than recipe called for
(Plan to try beets in my next use)
Curious about all the lentils and beans used in Indian cooking? Check out my Guide to Essential Indian Lentils and Beans .