Rajma masala Instapot

https://pipingpotcurry.com/rajma-masala-instant-pot/

Ingredients 

• ▢1 cup Red Kidney Beans (Rajma), soaked for at least 4 hours to overnight in water
• ▢1 tablespoon Ghee or Oil
• ▢1 teaspoon Cumin seeds (Jeera)
• ▢1 tablespoon Ginger, minced
• ▢1 tablespoon Garlic, minced
• ▢1 Green chili pepper , diced*
• ▢1.5 cups Onion, diced
• ▢1 cup Tomato, diced
• ▢1.5 cups Water, for cooking
• ▢1 tablespoon Lime juice
• ▢Cilantro, to garnish

Spices

• ▢1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢1 teaspoon Ground Cumin (Jeera powder)
• ▢1 teaspoon Coriander powder (Dhaniya powder)
• ▢1/2 teaspoon Garam Masala
• ▢1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
• ▢1 teaspoon Salt, adjust to taste

Instructions 

• Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds, and green chili.
• Add onions, ginger and garlic. Stir and saute for about 3 minutes.
• Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
• Drain the old soaking water from the soaked beans and discard. Add the beans and the water (for cooking) to the instant pot. Stir it all up. 
• Close the lid with the vent in the sealing position. Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally, and then open the lid.
• Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.

Masala Pasta (Yet to try)...

——Recipe from Bhuvi’s Home Recipe——-
OPOS MASALA PASTA
One Pot One Shot Recipe- made in 2L cooker( Credits to Mr. Ramakrishnan- OPOS chef)
In a 2L Pressure cooker
Layer 1: 1 tbsp olive oil
Layer 2: 1 chopped onion & 1 chopped tomato
Layer 3: 1 1/4 cup pasta
Layer 4: Required salt, 1/2 tsp sambhar powder, 1/4 tbsp chilli powder, 1/2 tsp Garam masala, 1/2 tsp turmeric powder and 1 1/2 tbsp mayonnaise
Layer 5: 1 cup chopped veggies ( beans, carrot, potato, capsicum, mushroom & 2 slit green chillies)
Add 1 1/4 cup water
Close cooker & allow for 2 whistles on high. Switch off. After pressure releases, open cooker & mix together.
Garnish with coriander leaves( and grated cheese) and serve.
———————————-////——————————

 From myheartbeets

• 2 ½ cups diced veggies* (I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas)
• 2 cups elbow macaroni or gluten-free elbow macaroni*
• 1 ¾ cups water
• 1 cup (fresh or thawed) onion masala (https://myheartbeets.com/indian-onion-masala/)
  
• 2 tablespoons ghee/butter (or oil)
• ½ teaspoon salt
• ½ teaspoon garam masala
• ¼ teaspoon cayenne, adjust to taste

• Cilantro, garnish (optional)

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Instructions

1. Add all of the ingredients to the pot and mix well.
2. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
3. Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
4. Garnish with cilantro and serve.

Mushroom Bruschetta

https://www.recipetineats.com/mushroom-bruschetta-balsamic-thyme/

Palak Paneer - Instapot

https://pipingpotcurry.com/palak-paneer-instant-pot/

With Cashews(??) - https://ministryofcurry.com/palak-paneer-instant-pot/

Vegana banana bread

https://ohsheglows.com/2016/10/07/vegan-banana-bread/

Egg Curry - Instapot

https://pipingpotcurry.com/instant-pot-egg-curry/

Paneer Biriyani - Instapot

https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/

Ingredients

• 2 cups Extra long grain Basmati rice
• 2 cups water for soaking
• 3 tablespoons ghee divided
• 1 large yellow onion thinly sliced
• 1 teaspoon cumin seeds
• 4 whole green cardamoms
• 4 cloves
• 10 whole black peppercorns
• 2 bay leaves
• 1 cup carrots chopped lengthwise into 1-inch x ¼ inch strips
• 1 cup green beans chopped into 1-inch pieces
• 1 cup white mushrooms halved
• ½ cup red pepper chopped into 1-inch x ½ inch strips
• ½ cup corn
• 1 cup paneer cubed into ½ inch cubes
• ½ tablespoon ginger grated
• ½ tablespoon garlic minced
• ¼ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 3 teaspoons kosher salt divided
• 2 cups water for cooking
• 2 tablespoons fresh mint chopped
• ½ cup cilantro chopped

Instructions

• Do NOT soak, Skip this step - Rinse and soak the rice in water for 20 minutes. Drain water after 20 minutes. 
• Set the Instant Pot to Saute(More) mode and heat half of the ghee. Add sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve for garnish.
• Add remaining ghee, cumin seeds, cardamom, cloves, black peppers, and bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1 to 2 tablespoons of water if needed.
• Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater.
• Close the Instant Pot with pressure valve to sealing. Just use Rice mode -  Pressure Cook(low-pressure) for 5 minutes followed by Quick release. Open the Instant Pot. Garnish with caramelized onions and cilantro. Serve hot with Raita or yogurt.

Notes

• Have an air fryer? Use it or perfect golden fried onions instead of caramelizing the onions in the Instant Pot.
• Deglaze the pot using the liquids from the vegetables to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
• You can make this recipe Vegan by using coconut oil instead of ghee and extra firm tofu instead of paneer
• I have modified the cooking time for this recipe to 5 minutes LO pressure cook as sometimes store-bought paneer can get chewy when cooked under high pressure. If your Instant Pot does not have HI/LO pressure cook options, you can cook for 6 minutes under high pressure and then stir in the paneer in the end.