Instapot Paneer Gobi Matar masala

 

Ingredients

• ▢1 Small Cauliflower made into big florets (Yields about 10-12 florets)
• ▢1.5 cups Indian Cottage Cheese or Paneer (made into big cubes)
• ▢2 small onions (made into paste)
• ▢1.5 medium tomatoes
• ▢1.5 tbsp cubed ginger
• ▢5 fresh garlic cloves
• ▢¼ cup Yogurt

Dry Masala or Spices

• ▢1 tbsp Coriander Powder (heaped)
• ▢1 tbsp Cumin Powder (heaped)
• ▢½ tsp Turmeric Powder
• ▢1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
• ▢½ tsp Red Chili Powder

Whole Spices

• ▢½ tsp Whole Cumin Seeds (or Jeera)
• ▢5-6 Black Peppercorns (Black)
• ▢1" Cinnamon Stick
• ▢1 black cardamom
• ▢3-4 Green Cardamoms
• ▢4-5 Cloves
• ▢1 Bay leaf

Garnishes

• ▢½ cup roughly chopped coriander leaves or cilantro (may use more)
• ▢½ tbsp Garam Masala Powder
• ▢½ tbsp ginger julienne

Oil

• ▢¾ cups Canola Oil (or any oil)

Instructions

• Start the Instant Pot & press the SAUTE buttom & set it on HIGH.
• Add oil. When hot add all the whole spices (From the list above). Allow them to sizzle for a few seconds.
• Instead - Chop/add/Saute the following stuff (ginger/Garlic/Green chillies/Onions/Tomatoes....)
• Next, add the onion paste , add salt & saute until the raw smell disappears.
• In the mean time make a paste by adding the tomatoes + ginger + garlic & green chilies (optional).
• Now, add the above paste to the Onion paste & saute until oil oozes out.
• Mix - Paneer, Gobi, Aloo in a bowl and add all the dry spices + salt and keep it pot-in-pot
• Now, add the yogurt & mix well for a few mins.
• Add very less water  
• Close the lid of the Instant Pot. Seal the Vent. And press the CANCEL button  & then, press the PRESSURE COOK button. Choose the Normal pressure button & not the Less or High pressure button. Set it for just 2 mins. This will help to cook at low pressure.
• After 2 mins do a QUICK PRESSURE RELEASE.
• Open the lid and grind the onion/tomatoes mix with a handheld mixer. Then add the cooked paneer/matar/Cauliflower from pot-in-pot and mix well
•  Add the cilantro,  & the garam masala powder. Mix well. Serve hot. Enjoy.

Notes

1. Cut the cauliflower into bigger chunks otherwise the 2 mins pressure cook time might not work for you.
2. Add less water, enough to submerge the gobi florets by 30%. Refer the video.
3. Sometimes the cooking time varies according to the quality of the cauliflower. Increase the cooking time by 1-2 mins accordingly.

Instapot Cream of mushroom soup (to try)

 

Pressure cook one onion, 1 clove of garlic and mushrooms (~450 gms) with 2 spoons+ of water - After pressure drops, Add salt and pepper and a spoon of butter and milk

Remove half the mushrooms, blend the rest with immersion blender and add the mushrooms back

Puliyodharai

 4 lemon sized balls of imli/tamarind

Soak in hot water and get extract.

Powder

8 red chillies

coriander seeds - 1.5 tsp

chana dal - 1 tsp

urad dal - 3/4 tsp

a pinch of fenugreek

a few peppercorns

sesame seeds - 1 tbsp

 tadka

mustard seeds

curry leaves

peanuts - 2 tbsp

chana dal

urad dal ?

6 red chillies ?

After tadka, add soaked tamarind extract water. Reduce to half, Add powder and sesame oil and cook till oil separates and tamarind separates (as if fried in oil).

Thepla and Pumpkin Carrot raitha

For Thepla,

Mostly methi 

Mint

CIlantro

Jeera (cumin), sesame seeds, ajwain

Green chillies, garlic, ginger paste/ minced

Turmeric powder, coriander, cumin powders

Chilly powder - optional

WHole wheat flour/ besan - I do half and half

Sesame oil

Rub the flours in a tsp of oil to get soft theplas.

Can knead the dough in yogurt water combo

For pumpkin-carror raitha

Make a tadka of mustard leaves, asafotida, curry leaves, 1 green chilly.

Or

Cumin seeds, garlic, chilly powder.

Parboil pumpkin, Add grated carrots (finely chopped) carrots for crunch and mix with yogurt.

Enjoy!

Thai Basil Tofu Stir Fry

 

• ▢1 packet extra firm tofu - 16 oz (454 g)
• ▢2 Tablespoons avocado oil
• ▢½ large red bell pepper - sliced
• ▢¾ cup green beans - cut to ½ inch long pieces
• ▢½ medium onion - chopped
• ▢1 cup Thai holy basil
• ▢2 large eggs - optional
• ▢salt & pepper to taste

Sauce Ingredients

• ▢3 Tablespoons dark soy sauce
• ▢2 ½ teaspoons brown sugar
• ▢4 cloves garlic - chopped
• ▢¼ teaspoon ginger - grated
• ▢½ teaspoon Thai chili pepper flakes - optional for spice, or add fresh Thai chili peppers

Cook ModePrevent your screen from going dark

Instructions

 

• Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.
• Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
• Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
• Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about ¼ teaspoon.
• Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
• Serve over rice and top with the crispy fried egg.

Air Fryer - Roaster Cauliflower

 

Ingredients 

• ▢ 1 small cauliflower head cut into florets
• ▢ 1 tablespoon olive oil
• ▢ ¼ teaspoon ground turmeric
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper

 I also add Coriander, Jeera, Turmeric, Red chilli powder and Garam masala (roughly 1/2 to 1 tspn each to taste)

Instructions 

• Drizzle the cauliflower florets with olive oil, then toss with turmeric, smoked paprika, salt, and pepper so that they're well coated in the seasoning.
• Roast in the Air Fryer at 390°F (200°C) for around 15 minutes flipping every 3 minutes.
• When the air frying process is done, remove from the air fryer basket and serve on a plate. It can be enjoyed either warm or cold.