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Looking for some variation in your regular rice? Try this fragrant Saffron Rice made in the Instant Pot.

This makes such a great side dish for any meal. Vegan and gluten-free.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Saffron is such a special spice, isn’t it?

It not only gives a beautiful color to any dish you add but also adds so much flavor.

In India, we always had saffron in desserts like kheer and kulfi.

I don’t ever remember saffron being used in a savory dish or maybe mom used it sometimes while making something special but I was too uninterested to even care lol.

But I hardly use it in savory dishes except when making biryani.

Saffron goes really well with rice be it biryani or this saffron rice.

I have often eaten saffron rice in Mediterranean restaurants and have always enjoyed it. Super simple to make and tastes just as good with anything.

It tastes well with side of roasted veggies and for that matter any Indian curry too.

This Saffron Rice

✓ is made in the Instant Pot

✓ is vegan and gluten-free

✓ aromatic and fragrant

✓ makes a great side for any meal

You can easily make this on stove-top but I love my Instant Pot for the hands free cooking and so I made this saffron rice in my pressure cooker.

Two important things to make a good saffron rice is to use a good quality rice and saffron.

I have used basmati rice here and that too the one with extra long grains. It looks super pretty, isn’t it?

I have used Zebra Sela Basmati Rice here but you can use any basmati rice of your choice.

To make the saffron rice recipe, I first soak the rice in water for 30 minutes. This gives the rice a better texture once cooked and also speeds up the cooking process.

Also remember before soaking, rinse the rice with water until the water turns clear. This removes thin layer of starch which results in separate grains.

Coming to the saffron, use a brand you like. I usually buy The Gathering of Saffron from Indian store.

For that nice yellow saffron color, I soaked saffron strands in hot water. You can also warm milk in place.

Remember to crush the strands a bit and then add to hot water and let it sit for some time. You will get this beautiful yellow color.

Saffron Rice Add Ins

You can add nuts and raisins to this rice to make it more flavorful.

I only added some pine nuts since Sarvesh loves pine nuts but you can add cashews, almonds, golden raisins.

They will also taste great in this rice.

Method

1- Rinse the basmati rice until water turns clear. Then soak the rice for 30 minutes in 3 cups water. Set aside.

2- Meanwhile also crush saffron strands and soak in 1/4 cup hot water. Set aside.

3- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the pine nuts and saute for 2 minutes until brown.

Remove the nuts from pot. You can skip this step if not using pine nuts in the recipe.

4- Then add chopped onion to the pot and cook for around 3 minutes until light brown and softened.

5- Drain the rice that has been soaked for 30 minutes using a colander and then add the rice to the pot along with 2 green cardamoms (if using). Toss to combine and add 1 cup (8 oz) water.

6- Also add the 1/4 cup (2 oz) saffron water which you had prepared earlier. Total amount of water is 1.25 cups (10 oz). Add the salt and stir.

7- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

8- Open the lid and fluff the rice with a fork. Add in the toasted pine nuts and mix.

Serve saffron rice as a side with roasted veggies, dips, curries etc. I paired mine with falafel and a yogurt dip!

More Instant Pot Rice Recipes

Instant Pot Enchilada Rice

Instant Pot Easy Vegetable Biryani

Instant Pot Mexican Rice

Instant Pot Brown Rice

If you’ve tried this Instant Pot Saffron Rice Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Saffron Rice

Fragrant Saffron Rice makes an interesting change from the regular rice! This recipe is made in the Instant Pot and is vegan and gluten-free.

  • 1 cup basmati rice (200 grams, soaked for 30 minutes in 3 cups water)
  • 1/4 teaspoon saffron strands (soaked in 1/4 cup (2 oz) hot water)
  • 3/4 tablespoon olive oil
  • 2 tablespoons pine nuts (optional)
  • 1 small white onion (chopped)
  • 2 whole green cardamom (optional)
  • 1/4 teaspoon salt (or to taste)
  • 1 cup water (8 oz)
  1. Rinse the basmati rice until water turns clear. Then soak the rice for 30 minutes in 3 cups water. Set aside.

  2. Meanwhile also crush saffron strands and soak in 1/4 cup hot water. Set aside.

  3. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the pine nuts and saute for 2 minutes until brown. Remove the nuts from the pot. You can skip this step if not using pine nuts in the recipe.

  4. Then add chopped onion to the pot and cook for around 3 minutes until light brown and softened.

  5. Drain the rice that has been soaked for 30 minutes using a colander and then add the rice to the pot along with 2 green cardamoms (if using). Toss to combine and add 1 cup (8 oz) water.

  6. Also add the 1/4 cup (2 oz) saffron water which you had prepared earlier. Total amount of water is 1.25 cups (10 oz). Add the salt and stir.

  7. Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position. Let the pressure release naturally. 

  8. Open the lid and fluff the rice with a fork. Add in the toasted pine nuts and mix.

  9. Serve saffron rice as a side with roasted veggies, dips, curries etc.

  1. To make is more rich and flavorful, you can add cashews and raisins to the rice. Saute the cashews and raisins just like the pine nuts and then add them back to the rice once it’s cooked.

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Use the fresh sweet mangoes in season to make this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and the crunch from cashews. This might well be your new favorite curry.

It’s also vegan and gluten-free and can be made in your Instant Pot or stove-top.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

Mango season is in full swing and as usual my house is filled with mangoes.

Sarvesh buys a box full of Indian mangoes every week. He is in fact on the list of all these Indian stores, so as soon as shipment of Indian mangoes arrives, they call him and he of course buys them immediately.

Yes, my husband is obsessed with them.

Other than that, we also get mangoes from Costco. I usually don’t touch his Indian mangoes because he’s so obsessed about them and I want him to enjoy them while it lasts.

But with the other mangoes, I try to play around a bit and create something out of it.

So, the other day, I made this Mango Curry with Cauliflower & Cashews. Guys, it is so good!

This was a total experiment; I just had the flavors in mind but I didn’t expect it to turn so well.

It was creamy, sweet, crunchy and oh so good!

This Mango Curry

✓ has so much flavor

✓ vegan and gluten-free

✓ great way to use sweet ripe mangoes in season

✓ is a sweet curry with just the right amount of creaminess and tang

✓ all made in one-pot

You have to make this curry using sweet mangoes. They have to be really sweet.

So, now your next question might be, how does it taste? Well it’s a sweet curry. 

So, if you are not a fan of sweet curries, then maybe you won’t like this one.

It has lot of flavor though. There’s coconut milk, sweet mango puree, garam masala, chili powder, ginger and then crunchy cashews.

It’s topped with fresh cilantro and a squeeze of lemon juice. Mmm, explosion of flavors!

For this mango curry recipe, I tossed the cauliflower with smoked paprika and little bit garam masala, sautéed a little and then pressure cooked.

However, if you are running short of time, you can skip this step and directly pressure cook the cauliflower.

It will still be good, the sautéing bit just adds extra flavor.

Now, I know there are canned mango puree available in the market but please do make this recipe with fresh sweet mangoes.

That’s why I am sharing this recipe now because mangoes are in season and you don’t have to resort to the canned version.

As usual, I used my favorite chakoah brand coconut milk. I highly recommend it.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I love using my IP wherever possible and this curry was no exception.

However, you can cook this curry on stove-top. Read the instructions in the recipe card below. 

Can I Use Other Veggies in This Mango Curry?

So, I made this curry with cauliflower but what other veggies can you use?

Potatoes would be good but I would cook them a bit before pressure cooking else, they won’t cook in 3 minutes on low pressure.

You can also add peppers. Even chickpeas would be nice.

Method

1- Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.

2- Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.

3- To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.

4- To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop.

PS: Make sure there’s nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.

5- Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.

6- Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.

7- Then add the mango puree. Also add 1/2 cup water along with the mango puree.

8- Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.

9- Stir in the coconut milk and mix.

10- Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.

11- Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in the sealing position.

Let the pressure release naturally for 5 minutes and then do a quick release.

12- Open the pot and add the cilantro and the lemon juice and mix.

Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro.

Serve warm with rice, quinoa, couscous. Enjoy!

If you’ve tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Cauliflower Cashew Mango Curry

Sweet and creamy Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free and made in the Instant Pot! Serve over rice, couscous, quinoa.

  • 2 cups (heaping) cauliflower florets (1-inch each, from around 1/2 head of a medium size cauliflower)
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala (divided)
  • 1 tablespoon + 2 teaspoons oil (divided, I used avocado oil)
  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger (finely chopped)
  • 1 whole dried red chili (broken)
  • 1 green chili (sliced, or add more to taste)
  • 8-10 curry leaves
  • 1 cup mango puree (use fresh, from 2 large sweet mangoes)
  • 1/2 cup water
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt (adjust to taste)
  • 1 teaspoon sugar (optional, use only if mangoes aren't very sweet)
  • pinch cinnamon powder
  • 1 cup coconut milk (I used full fat from can)
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice
  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.

  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.

  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.

  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.

    Make sure there’s nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.

  5. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.

  6. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.

  7. Then add the mango puree. Also add 1/2 cup water along with the mango puree.

  8. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.

  9. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.

  10. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.

  11. Open the pot and add the cilantro and the lemon juice and mix.

  12. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions
  1. Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

  1. Remember to have 1-inch or bigger cauliflower florets, they will retain their shape. The smaller ones will turn mush otherwise.
  2. This is a sweet curry, add more chili if you want to make it spicier. For me this was perfect balance of flavors.
  3. Remember to use sweet ripe mangoes for this. Do not use canned mango puree.

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Comforting Thai Curry Soup with tofu and veggies!

This easy to make one-pot soup makes a wholesome and filling meal.

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

I know, soup in June? What am I thinking?

Well, honestly if you ask me, I can drink soup pretty much every day of the year.

The weather doesn’t matter to me when it comes to soups.

And anyway weather is always so unpredictable here. One day it will be hot and next day I would be reaching out for soup.

If you are a soup person like me, then you would love this flavorful Thai Curry Soup. It’s my favorite these days!

This Thai Curry Soup

✓ is vegan and gluten-free

✓ made in the Instant Pot

✓ packed with warm flavors

✓ has just the right amount of heat

✓ can be eaten as such or served over rice

I always have some thai red curry paste in the refrigerator. It helps me to make dinner quickly on days when I am too lazy to cook.

Just add veggies, coconut milk, and the curry paste and you pretty much have a nice curry in less than 30 minutes.

The other day I used the paste to make this thai curry soup. It came together quickly in my Instant Pot.

And I had it for dinner 2 days in a row. It was flavorful, nutritious and comforting.

It was like a much diluted form of the thai curry that I love at my favorite thai restaurant.

Veggies in this vegan thai curry soup: I have used carrots, mushroom, peppers and of course there’s tofu here.

You can use potatoes, even some greens like spinach or kal would be good here.

I used exta-firm tofu for this recipe and I suggest you do the same. It works best here.

Also, make sure to press the tofu for 20 minutes to get rid of excess moisture. This helps the tofu in absorbing the flavors of the soup.

If you add it straight away, the tofu might taste bland.

This thai curry soup couldn’t be easier to make. I first saute the onion, garlic, ginger in the instant pot.

And then add in the veggies and then pressure cook. Once the veggies are pressure cooked, I then add the coconut milk and let it simmer until creamy.

Sometimes the coconut milk can curdle under pressure, so it’s better to add it after the pressure cooking.

I love maesri brand (not sponsored) thai red curry paste, but you can use the one you like. I also love chaokoh coconut milk for cooking and is pretty much the only coconut milk I use in my thai curries.

This brand of curry paste is little spicy so I don’t add a ton of it. If yours is mild, you can add more of it.

I hope you guys will give this thai curry soup recipe a try and enjoy it as much as I did.

Method

Before you start, press tofu with a heavy object for 15 to 20 minutes. This helps in getting rid of excess moisture.

1- Press the saute button and then press the adjust button to set saute to “less”.  Once it displays hot, add the avocado oil and sesame oil to the pot.

Then add the onion, garlic and ginger and saute for 5 minutes until fragrant, stirring often.

2- Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.

3- Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.

4- Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

5- Open the pot and press the saute button.

6- Stir in the coconut milk. I added only 1/2 the can of coconut milk, you can add more.

7- Add the peppers. Also add the lime juice.

8- Let the soup simmer for 2 minutes on saute. Add cilantro.

Serve this vegan thai curry coup with more cilantro and lime wedge.

More Instant Pot Soups

Instant Pot Minestrone Soup

Instant Pot Carrot Ginger Soup

Instant Pot Vegetarian Tortilla Soup

If you’ve tried this Instant Pot Vegan Thai Curry Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Vegan Thai Curry Soup

Vegan Thai Curry Soup is warm, comforting and full of flavors. Made in the Instant Pot, it makes a filling meal and is also gluten-free.

  • 1 tablespoon avocado oil (or use any oil of choice)
  • 1 teaspoon sesame oil
  • 1 small sweet onion (chopped)
  • 4-5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 3/4 cup sliced white mushroom (from around 6 medium white mushrooms)
  • 1/2 cup carrots (cut into rounds, from 2 medium carrots)
  • 5 oz tofu, cubed (extra-firm, around 3/4 cup tofu cubes)
  • 1 tablespoon + 1 teaspoon thai red curry paste (or add more to taste)
  • 1 tablespoon tamari (or use soy sauce)
  • 1 teaspoon rice vinegar
  • 1 tablespoon brown sugar
  • 2.5 cups water (or vegetable broth)
  • salt (to taste)
  • 1/2 of 14 oz can coconut milk
  • 1 medium red bell pepper (sliced)
  • 1 lime (juice of)
  • 1-2 tablespoons chopped cilantro
  1. Before you start, press tofu with a heavy object for 15 to 20 minutes. This helps in getting rid of excess moisture. Then cut into cubes and set aside. 

  2. Press the saute button and then press the adjust button to set saute to “less”. 

  3. Once it displays hot, add the avocado oil and sesame oil to the pot. Then add the onion, garlic and ginger and saute for 5 minutes until fragrant, stirring often.

  4. Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.

  5. Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.

  6. Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

  7. Open the pot and press the saute button. Stir in the coconut milk. I added only 1/2 the can of coconut milk, you can add more.

  8. Add the peppers. Also add the lime juice. Let the soup simmer for 2 minutes on saute. Add cilantro.

  9. Serve this vegan thai curry coup with more cilantro and lime wedge.

  1. You can add chickpeas to this soup, you can also add potatoes. Cook for the same amount of time.
  2. You can also add some green like spinach in the end. Add along with peppers and let it simmer for 2 minutes. 

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Simple and comforting whole masoor dal (brown lentils/sabut masoor dal) cooked in the Instant Pot.

This dal is vegan and gluten-free and pairs well with rice, quinoa, roti. You can also enjoy it as a soup.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

We can never have enough of dals, can we?

I grew up eating toor/arhar dal everyday, that’s like the staple in eastern Uttar Pradesh (part of India where my family belong from).

So every morning would start with toor dal being cooked in the pressure cooker. Out of 365 days, that yellow dal would be made for 350 days, I am not kidding.

Rest of the days, maybe we would get an occasional chana dal or dal makhani.

Basically, I was so bored of it that now when I cook myself, I keep changing dals all the time.

I mix and match dals and make them differently each time. One of my favorite dals these days is Whole Masoor Dal or Sabut Masoor Dal as we would call in hindi.

These are whole brown lentils and they have such a distinct taste. You don’t really need a ton of spices to make this dal flavorful.

A good tadka of onion and tomatoes is all it needs and it goes perfectly with roti or rice.

This Whole Masoor Dal

✓ is one-pot dal which is easy to make

✓ vegan and gluten-free

✓ perfectly spiced and flavorful

✓ goes well with rice or quinoa

✓ you can even enjoy it as a soup with a side of bread

I usually refrain from using a lot of spices in my dal until and unless I am making a restaurant style Dal Tadka.

Because I grew up eating such a basic dal which had nothing in it really except turmeric and salt and a tadka of cumin seeds, garlic (at times), I like to keep my everyday dal simple too.

This sabut masoor dal is slightly on the thicker side and it gets even thicker and creamier as it cools down. That’s why it goes well with roti or paratha too.

Usually when my mom made it, she pressure cooked the dal first and then added the tadka to the dal. I just dump it altogether in the instant pot, saves me time and also less dishes.

Like I said, I keep this dal simple but you can add ghee to it to enhance flavors. You can also add crushed kasuri methi or a tablespoon of cream in the end to make it more flavorful and creamier.

Making Whole Masoor Dal On Stove-Top Pressure Cooker:  you can make the same dal on stove-top pressure cooker, you would follow the same steps and cook for 5 to 6 whistles on high heat.

Then let the pressure release naturally.

Serving Suggestions for Whole Masoor Dal

You can serve this whole masoor dal with roti, paratha, rice, quinoa or any other grain of choice.

Typically, I would serve this with roti and a sabzi (stir-fry) on the side like this bhindi masala.

Method

1- Press the saute button on the Instant Pot. Once it’s hot, add the cumin seeds and let them sizzle for few seconds.

2- Then add the chopped ginger, onion, green chili and mix.

3- Cook for 4 to 5 minutes until onions are light golden brown in color. Stir often.

4- Add in the tomatoes and de-glaze the pot by scrapping the bottom with a spatula. There shouldn’t be anything stuck at the bottom.

Add the spices- coriander powder, turmeric and garam masala. Also add the salt and mix. Cook for 1 minute.

5- Add the rinsed whole masoor dal to the pot and toss with the masala.

6- Then add in the water and stir.

7- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 13 to 14 minutes, with the pressure valve in sealing position.

Let the pressure release naturally.

8- Open the pot and add chopped cilantro and mix. At this point, you can also add a teaspoon of ghee for extra flavor.

You can also add crushed kasuri methi.

Serve whole masoor dal with a side of lemon wedge. It goes well with roti or rice!

Other Instant Pot Dals

Instant Pot Chana Dal

Instant Pot Spinach Dal

Instant Pot Kale Garlic Dal

If you’ve tried this Whole Masoor Dal Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Whole Masoor Dal

Whole Masoor Dal (Brown Lentils) cooked in the Instant Pot. This simple and flavorful dal is vegan and gluten-free and pairs well with rice for a comforting meal.

  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 3/4 teaspoon cumin seeds
  • 1 inch ginger (chopped)
  • 1 medium onion (chopped)
  • 1 green chili (chopped)
  • 2 medium tomatoes (chopped)
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon salt (or to taste)
  • 1 cup whole masoor dal (brown lentils)
  • 2.5 cups water
  • 1 tablespoon chopped cilantro
  • lemon wedges (to serve)
  1. Press the saute button on the Instant Pot. Once it’s hot, add the cumin seeds and let them sizzle for few seconds.

  2. Then add the chopped ginger, onion, green chili and mix. Cook for 4 to 5 minutes until onions are light golden brown in color. Stir often.

  3. 4Add in the tomatoes and de-glaze the pot by scrapping the bottom with a spatula. There shouldn’t be anything stuck at the bottom.

  4. Add the spices- coriander powder, turmeric and garam masala. Also add the salt and mix. Cook for 1 minute.

  5. Add the rinsed whole masoor dal to the pot and toss with the masala.

  6. Then add in the water and stir. Close the pot with the lid. 

  7. Press the manual or pressure cook button and cook on high pressure for 13 to 14 minutes, with the pressure valve in sealing position. Let the pressure release naturally.

  8. Open the pot and add chopped cilantro and mix. At this point, you can also add a teaspoon of ghee for extra flavor. You can also add crushed kasuri methi or squeeze in some lemon juice.

  9. Serve whole masoor dal with rice or roti or paratha. 

Stove-Top Pressure Cooker Instructions
  1. Follow all the steps as it is and then pressure cook for 5 to 6 whistles on high heat. Let the pressure release naturally. Alternatively, you can also pressure cook the dal only with salt and turmeric and water and then make a tempering/tadka in a separate pan and add to the dal. 

Stove-Top Pan Instructions
  1. If you don’t have a pressure cooker and want to make this dal, follow all the steps as it is until add the lentils. Add the lentils, water and then cook for around 30-35 minutes uncovered on medium heat until lentils are soft and done. You may need to adjust the amount of water here as water will evaporate when cooking in an open pot compared to a pressure cooker. 

To make the dal more flavorful, you can add a teaspoon of ghee before serving. You can also add crushed kasuri methi and little cream to make it richer and creamier. 

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Vegan and gluten-free Mixed Vegetables Spinach Curry made in the Instant Pot.

The creamy spinach curry is spiced with coriander, cardamom, garam masala and loaded with veggies like potato, carrots, peas & peppers!

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

The thing I love most about my Instant Pot is the convenience to make awesome meals in one go.

Whether it’s rice or pasta or noodles, you can pretty much make everything using your instant pot.

I also love using my instant pot to cook 2 things at one time like in this rice and dal recipe.

Sure, you would have to invest in some instant pot accessories for that but I would say it’s so worth it.

Once you have the accessories, a whole range of recipes to cook in the pot opens up.

Like for this Mixed Vegetables Spinach Curry, I used a steamer basket to steam the veggies while cooking the spinach curry at the same time.

It turned out really good and I am excited to share this recipe with you guys!

This Mixed Vegetables Spinach Curry

✓ is packed with flavors

✓ vegan and gluten-free

✓ makes a comforting meal

✓ goes well with rice, quinoa or any bread

✓ spiced with coriander, garam masala, cardamom

✓ flavored with coconut milk

There’s a long list of ingredients to make this curry however don’t let that list intimidate you.

Once you have gathered all the ingredients, it is a pretty easy recipe to make.

I have used a steamer basket here to steam the veggies and cook the curry at the same time.

Now, you might ask why didn’t I straight away added the veggies to the curry and let it all cook together without using the steamer basket.

Well the reason is that I wanted to puree the spinach once it was cooked and so it just made sense to cook the vegetables and the curry separately.

Once the curry is pureed,  you add in the cooked veggies and simmer for 2 minutes and done.

What vegetables have I used in this curry? I used potatoes, carrots, peas and peppers. I let the potatoes, carrots and peas cook with the curry and added the peppers later on.

I wanted the peppers to remain slightly crunchy so I didn’t pressure cook them.

Can you add other veggies? Sure, you can green beans, just steam them with other veggies.

You can add broccoli, asparagus but add them to the curry once it’s pressure cooked, just like I added the peppers.

Don’t pressure cook the broccoli or asparagus with rest of the veggies, they will turn to mush in that time.

Use mixed greens for more flavor! So for this recipe, I have used only spinach. But you can very well use a mix of spinach, mustard greens, turnip, collard greens.

It will add more flavor to the curry. Also you can use ghee in place of oil for that extra flavor.

I hope you guys enjoy this recipe. I enjoyed mine with rice.

PS: Check out the stove-top instructions for this curry in the recipe card below.

Method

1- Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the cumin seeds sizzle for few seconds.

2- Then add the onion, green chili, garlic and ginger. Saute for 3 to 4 minutes until the onions are light brown.

3- Add the chopped tomatoes and deglaze the pot using your spatula. Make sure there’s no burnt bits stuck at the bottom after sauteing the onions.

Add the spices- coriander powder, garam masala, red chili powder and cardamom powder. Also add the salt.

4- Start adding the spinach, little at a time.

5- Add little and wait until the spinach leaves wilt and then add some more. Keep adding little by little until all the leaves are wilted.

6- Then add 1/2 cup of water.

7- Place a steamer basket on top of the curry. To the steamer basket, now add the cut potatoes, carrots and green peas.

8- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. Make sure the pressure valve is in the sealing position.

Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position.

9- Open the lid and carefully remove the steamer basket from the pot. Also remove the bay leaf.

10- Then use an immersion blender to puree the spinach. You can also use a regular blender, just wait for the content in the pot to cool down a bit before you put them in a regular blender.

11- Once you pureed the spinach, add the coconut milk and stir and then press the saute button.

12- Add the cooked veggies back into the pot along with sliced red pepper. Cover the pot with a lid and let the curry simmer on saute for 2 minutes.

Add lemon juice and mix. Sprinkle some cardamom powder (optional) and serve mix vegetables spinach curry with rice or roti or quinoa.

If you’ve tried this Instant Pot Mixed Vegetables Spinach Curry Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Instant Pot Mixed Vegetables Spinach Curry

Mixed Vegetables in a creamy Spinach Curry! This vegan and gluten-free curry is made in the Instant Pot and flavored with coriander, cardamom, garam masala & coconut milk!

  • 1 tablespoon oil (or ghee, 15 ml)
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion (chopped)
  • 1 green chili (chopped)
  • 6-7 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 2 medium tomatoes (chopped)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon red chili powder (or add more to taste)
  • 1/4 teaspoon cardamom powder
  • 3/4-1 teaspoon salt (or to taste)
  • 1 lb spinach
  • 1/2 cup water
  • 1 large potato (cut into 1 inch pieces)
  • 1-2 medium carrots (cut into rounds)
  • 1/3 cup green peas (frozen & soaked in warm water for 5 minutes)
  • 1/2 cup + 2 tablespoons coconut milk (I used full fat)
  • 1 medium red pepper (sliced)
  • 1/2 lemon (juice of)
  1. Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the cumin seeds sizzle for few seconds.

  2. Then add the onion, green chili, garlic and ginger. Saute for 3 to 4 minutes until the onions are light brown.

  3. Add the chopped tomatoes and deglaze the pot using your spatula. Make sure there’s no burnt bits stuck at the bottom after sauteing the onions. Add the spices- coriander powder, garam masala, red chili powder and cardamom powder. Also add the salt.

  4. Start adding the spinach, little at a time. Add little and wait until the spinach leaves wilt and then add some more. Keep adding little by little until all the leaves are wilted. Then add 1/2 cup of water.

  5. Place a steamer basket on top of the curry. To the steamer basket, now add the cut potatoes, carrots and green peas.

  6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. Make sure the pressure valve is in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position.

  7. Open the lid and carefully remove the steamer basket from the pot. Also remove the bay leaf. 

  8. Then use an immersion blender to puree the spinach. You can also use a regular blender, just wait for the content in the pot to cool down a bit before you put them in a regular blender.

  9. Once you pureed the spinach, add the coconut milk and stir and then press the saute button.

  10. Add the cooked veggies back into the pot along with sliced red pepper. Cover the pot with a glass lid and let the curry simmer on saute for 2 minutes.

  11. Add lemon juice and mix. Sprinkle some cardamom powder (optional) and serve mix vegetables spinach curry with rice or roti or quinoa.

Stove-Top Instructions
  1. To make this curry on stove top, follow all the steps as it is until adding the spinach. After you have added the spinach, cover the pan with a lid and let it cook for 10 minutes. Then puree the spinach and add water and coconut milk to the curry. Add the veggies and let it simmer for 10 to 15 minutes or until the veggies are cooked (cut the potatoes little small if cooking on stove-top so that they can cook faster).

  1. If you aren’t a fan of coconut milk, you can use cashew cream. You can even use heavy cream if you are not vegan. Even though, just add 2-3 tablespoons of heavy cream. It will be enough.
  2. Use ghee in place of oil for extra flavors if you are not vegan. 

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Packed with flavors, this Vegan Potato Curry is made in the Instant Pot and makes a delicious meal for busy days!

Coconut milk gives this curry a mild sweet flavor which pairs beautifully with the spices.

The love for potatoes is universal. Most people I know love potatoes and that doesn’t surprise me. There’s something so nice and comforting about them, isn’t it?

I use potatoes all the time in my kitchen whether it is to make simple stir fry or my favorite aloo paratha.

This time around I used them to make this Vegan Potato Curry in my Instant Pot!

This Vegan Potato Curry

✓ is vegan and also gluten-free

✓ makes a great lunch or dinner

✓ made in one-pot!

✓ packed with so much flavor

✓ pairs well with rice, quinoa or any grain of choice

I bought way too many potatoes last week, like a huge bag. And I knew immediately that I am going to a curry out of it. Most of the time, I add other veggies to the potato but this time around, I just let potatoes be the star!

This potato curry is really simple to put together. All you need is potatoes (of course!), spices, and coconut milk. For this recipe I recommend using lite coconut milk.

It keeps the curry slightly on the lighter side and also doesn’t give it a very strong coconut flavor. Of course you may use full fat coconut milk if you like.

Sarvesh isn’t a huge fan of coconut flavor in curries but he thought this was great as it had a subtle coconut flavor.

I highly recommend my favorite Chaokoh Coconut Milk Lite (not sponsored, I just love their coconut milk).

This vegan potato curry recipe has a nice balance of flavors. It’s little spicy with all the curry powder, red chili powder but that is well balanced with the sweetness of coconut milk and sugar.

Using sugar is optional, but I do recommend it. Adds a nice flavor.

You can use your favorite curry powder here. If it’s very hot, skip the red chili powder in the recipe. Mine wasn’t hot so I added some chili powder.

If you love extra spicy food, then you can even add in some green chilies or jalapeños to the curry.

To make this curry a little creamier and more flavorful, I mash some of the potatoes once they are cooked with a potato masher. This thickens the curry and also adds a lot of flavor. Do try this trick!

Making Potato Curry on Stove-Top

You can easily make this recipe on stove top. Follow all the steps as such and let the potatoes cook until done, around 10 to 15 minutes on stove top.

Check out the detailed instructions for cooking this potato curry on stove-top in the recipe card below.

I hope you guys will enjoy this recipe. It’s really simple but flavorful and makes a hearty meal.

Method

1- Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

2- Then add the onion, garlic and ginger.

3- Stir and cook for 3 minutes until the onion is soft.

4- Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there’s nothing stuck at the bottom of the pot.

5- Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

6- Add in the potatoes and toss to combine with the masala.

7- Add the water and stir.

8- Close the pot and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

9- Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

10- Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor.

11- Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes.

12- Add lemon juice and stir.

Serve this vegan potato curry with more cilantro over rice, quinoa etc.

If you’ve tried this Vegan Potato Curry then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Vegan Potato Curry

Vegan Potato Curry made in the Instant Pot. This curry is easy to make and packed with flavors. It makes a great lunch or dinner! It’s also gluten-free, dairy free & nut-free. 

  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 2 green cardamom pods (slightly crushed)
  • 2 cloves
  • 1 teaspoon cumin seeds
  • 1 medium red onion (chopped)
  • 4-5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 14.5 oz can diced tomatoes (I used fire roasted diced tomatoes)
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chili powder (skip if your curry powder is hot/spicy)
  • 1/4 teaspoon turmeric powder
  • 3/4-1 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar (optional)
  • 3-4 medium potatoes (cut into 1 inch pieces, around 500 grams (I used white potatoes))
  • 1 cup water (8 oz)
  • 13.5 oz can lite coconut milk
  • 2 tablespoons chopped cilantro
  • half lemon (juice of)
  1. Press the saute button on the instant pot. Once it displays hot, add the green cardamom pods (crush them slightly before adding), cloves and cumin seeds. Let the spices sizzle for few seconds.

  2. Then add the onion, garlic and ginger. Stir and cook for 3 minutes until the onion is soft.

  3. Add a can of diced tomatoes (I used fire roasted) and stir and deglaze the pot. Make sure there’s nothing stuck at the bottom of the pot.

  4. Add the spices- curry powder, coriander powder, cumin powder, garam masala, red chili powder (skip if your curry powder is spicy) and turmeric. Also add the salt and sugar (if using). Stir and cook the spices for 30 seconds.

  5. Add in the potatoes and toss to combine with the masala. Add the water and stir.

  6. Close the pot and press the pressure cook/manual button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

  7. Open the lid and press the saute button. Add in coconut milk (I prefer lite) and stir.

  8. Then take a potato masher and mash some of the potatoes, this thickens the curry and also adds to flavor..

  9. Add chopped cilantro and let the curry simmer on saute for 4 to 5 minutes. Stir in the lemon juice.

  10. Serve this vegan potato curry with more cilantro over rice, quinoa etc.

Stove-Top Instructions
  1. Heat a pot on medium heat. Once hot add the whole spices and let them sizzle. Then add the onion, garlic and ginger and cook for 3 to 4 minutes. Add the can of diced tomatoes along with all the spice powder, salt and sugar. Add the potatoes and toss to combine. Add water and then close the pot with a lid. Cook for around 15 minutes until potatoes are done. Open the lid, add coconut milk, cilantro, lemon juice and let it simmer for 5 more minutes. As the curry is simmering, mash some of the potatoes using a potato masher. 

  1. This curry will thicken as it cools down. So it might look watery to you when you make it but it will thicken eventually. Do remember to mash the potatoes a little which adds to the creaminess and thickness.
  2. If you prefer softer potatoes, pressure cook for 4 minutes.

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Creamy Vegan Mushroom White Lasagna Soup made in the Instant Pot!

Imagine all the creamy flavors of a white lasagna but in a more convenient soup form and made in one pot! This soup is super comforting and makes a great filling meal for the family.

It’s rather surprising that I am posting several mushroom recipes these days. Rest assured, I am the only one eating them.

Sarvesh might take a bit to taste it but he will not eat mushrooms for a meal. Anyhow, the latest mushroom trial from my kitchen is this creamy Mushroom White Lasagna Soup.

It’s so good you guys and so easy. I wanted to a make a hearty soup. You know which can really fill you up and a lasagna soup made the perfect sense.

Creamy white sauce, lasagna noodles, mushrooms, fresh basil – what’s not to love?  It’s like eating a creamy lasagna with mushrooms but in a soup form.

If you love hearty meals then you will love this recipe.

This Vegan Mushroom White Lasagna Soup

✔ is made in one-pot

✔ is a hearty and filling meal for the whole family to enjoy

✔ creamy and flavorful and vegan

✔ all the flavors of a creamy mushroom lasagna but in a soup form

The recipe is as easy as it can get. To start with slice your mushrooms thick.

I wanted to have a nice bite to the mushrooms in the soup and so I sliced each mushroom into 4 thick slices (I used regular white mushrooms).

Once you chop the mushrooms, onion and garlic, you are good to go and make the soup.

Oh, and also you need to make the cashew cream beforehand. You can soak the cashews overnight or in the morning if you plan to make this soup for dinner.

However if you are in a rush, you can also soak cashews in hot water for around 30 minutes and then blend to a paste. Most of the time, I forget soaking overnight and thus resort to the hot water method.

The cashews give this soup it’s rich and creamy texture.  I have noticed that cashews work even better than dairy in bringing out that creamy texture.

I also added some nutritional yeast and lemon juice to give the soup that cheesy flavor.

The soup comes together quickly and makes plenty to feed an entire family of 5 to 6. Remember this soup if filling so it serves more than what you think it would.

Making The Soup on Stove-Top

To make the vegan mushroom white lasagna soup on stove top, heat oil in a pan on medium heat.

Then follow all the instructions as it is until adding the lasagna sheets.

Add lasagna sheets and cover and cook until the noodles are cooked, around 15 minutes. Then add in the cashews cream, nutritional yeast, lemon juice and simmer for 5 more minutes.

Enjoy the soup with some fresh basil!

Method

1- Soak cashews in 1/2 cup hot water for 30-45 minutes. You can also soak overnight in water. But if you are like me and you forgot to soak overnight, just soak in hot water for 30-45 minutes.

2- Transfer soaked cashews along with the water to a blender. Blend to a smooth paste and set aside.

3- Press the saute button on the instant pot and then press adjust to set saute to “less”.  Once it displays hot, add the oil and then add the garlic and the onion. Saute for 7 to 8 minutes, stirring often.

4- Then add the sliced mushrooms, stir and cook for 2 minutes.

5- Add the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper and salt and stir.

6- Stir in the almond milk and water (or vegetable broth) and stir. Make sure there’s nothing stuck at the bottom of the pot.

7- Break the lasagna sheets and add them into the pot. Press the lasagna sheets gently under the liquid using a spatula.

8- Close the pot. Press the manual or pressure cook button and cook on high pressure for 5 mins with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release.

9- Open the lid and press the saute button. Add the prepared cashew cream and stir.

10- Then add the lemon juice.

11- Also add the nutritional yeast and stir.

12- Lastly, add the fresh basil and let the soup simmer for 2 minutes.

Garnish with more basil and serve the vegan mushroom white lasagna soup hot!

Do serve this soup warm as it really thickens as it cools down. You may need to add more water to thin it down if serving it later.

If you’ve tried this Vegan Mushroom White Lasagna Soup then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Recipe inspiration:  Vegan White Lasagna Soup from Rabbit and Wolves

Vegan Mushroom White Lasagna Soup

Creamy Vegan Mushroom White Lasagna Soup made in the Instant Pot! This is a hearty meal which is filling and really flavorful!

  • 1/2 cup raw cashews, broken (85 grams)
  • 1/2 cup water
  • 1.5 tablespoons olive oil (22 ml)
  • 5-6 large garlic cloves (chopped)
  • 1 medium white onion (chopped, 130 grams)
  • 8 oz white mushrooms (thickly sliced)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon white pepper powder (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • 2 cups almond milk (plain & unsweetened)
  • 3 cups water or vegetable broth
  • 6 oz lasagna sheets (7 1/2 sheets, broken)
  • 1 large lemon (juice of)
  • 3 tablespoons nutritional yeast
  • fresh basil
  1. Soak cashews in 1/2 cup hot water for 30-45 minutes. You can also soak overnight in water. But if you are like me and you forgot to soak overnight, just soak in hot water for 30-45 minutes.

  2. Transfer soaked cashews along with the water to a blender. Blend to a smooth paste and set aside. This is cashew cream which will be used later in the recipe.

  3. Press the saute button on the instant pot and then press adjust to set saute to “less”. 

  4. Once it displays hot, add the oil and then add the garlic and the onion. Saute for 7 to 8 minutes, stirring often.

  5. Then add the sliced mushrooms, stir and cook for 2 minutes.

  6. Add the Italian seasoning, garlic powder, red pepper flakes, black pepper, white pepper and salt and stir.

  7. Stir in the almond milk and water (or vegetable broth) and stir. Make sure there’s nothing stuck at the bottom of the pot.

  8. Break the lasagna sheets and add them into the pot. Press the lasagna sheets gently under the liquid using a spatula.

  9. Close the pot. Press the manual or pressure cook button and cook on high pressure for 5 mins with the pressure valve in the sealing position. Let the pressure release naturally for 10 minutes and then do a quick pressure release.

  10. Open the lid and press the saute button. Add the prepared cashew cream and stir.

  11. Then add the lemon juice, nutritional yeast and stir. Lastly, add the fresh basil and let the soup simmer for 2 minutes.

  12. Garnish with more basil and serve the vegan mushroom white lasagna soup hot!

  1. The soup really thickens as it cools down (because of cashews) so it’s best to serve it straight. If you want to serve it later, thin it down by adding more water before serving (add water while heating it up).
  2. You may also add spinach to the soup for added flavor.

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Creamy Vegan Makhani Sauce made in the Instant Pot!

This one pot sauce is versatile and can be paired with your choice of veggies, chickpeas, tofu for a creamy curry.

Serve over rice or with naan for a delicious meal!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

If you are looking for a nice creamy sauce to pair with your naan and rice and which is also easy to prepare, then you are in the right place today.

This Vegan Makhani Sauce is without the makhan (butter) and so easy to make in the Instant Pot!

Sarvesh doesn’t like coconut based sauces at all. If he smells coconut, he will stay away from it.

Which is strange because he loves coconut ice cream and coconut flavor in everything else except Indian curries.

But this vegan makhani sauce was approved by him. He said if I wouldn’t have told him it’s vegan, he wouldn’t have been able to guess it. Now that’s a  win for me!

This Vegan Makhani Sauce

✔ is easy one-pot sauce

✔ without the butter!

✔ gets its creaminess from cashews and coconut cream

✔ freezes well for easy meals during busy days

✔ is vegan and also gluten-free

The prep work for this sauce involves chopping the onion, garlic, ginger, tomato and green chili (if using).

Once you have done that, you only need to saute them, add the spices, water and then pressure cook until it’s all cooked and done.

You then blend the sauce to a smooth consistency. You may use your immersion blender (then you can blend it right away) or wait for few minutes until it cools down a bit and then use your regular blender.

I prefer my regular blender since it results in a smoother sauce but of course on busy days, I just usually use my immersion blender straight away.

The base for this vegan makhani sauce contains cashews with onion, ginger, garlic and tomatoes.

I add some tomato paste to increase the depth of flavors and then add spices like coriander, garam masala and kashmiri red chili powder.

Please note that kashmiri red chili powder is not the same as red chili powder/cayenne pepper. It’s very mild and mostly added to give curries a bright red color.

The final bit is adding the coconut cream and then finishing off with cardamom powder and kasuri methi.

If you don’t have coconut cream, use the top thickened part of full fat coconut milk. You can add anywhere between 1/4 to even 1/2 cup, it depends on how much you like the coconut flavor in your curries.

If I am making this for Sarvesh, I would probably not add more than 1/4 cup of coconut cream.

This sauce also freezes well. You can read more about freezing directions in the recipe notes.

Serving Ideas for Vegan Makhani Sauce

So, you have made the sauce and now what do you add to it?

Anything literally. It goes well with any vegetable. Once, I roasted some cauliflower with salt and turmeric while making the sauce and then added the roasted cauliflower to the sauce once that was done.

You can add potatoes, beans, carrots, peppers, greens (cooked of course)!

Other than vegetable, tofu is another great addition. Also paneer if you are not vegan.

Beans and chickpeas can also be added to the sauce for another hearty meal.

And the best pairing of this sauce is with rice in my opinion but naan would be great too.

Method

1- Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf, garlic, green chili, ginger and broken cashews. Saute for 1 minute.

2- Then add the chopped tomato.

3- Add the tomato paste, coriander powder, kashmiri red chili powder, garam masala, salt and sugar.

4- Stir in 1 cup water. If your instant pot has “burn” problem, don’t stir the tomato paste with everything else. Just push everything slightly under water with a spatula.

If your instant pot doesn’t have the “burn issue”, give a quick stir.

5- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 7 minutes, with the pressure valve in the sealing position

6- Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the sealing valve from sealing to venting position. Open the pot and remove the bay leaf.

7- Add 1/4 to 1/3 cup coconut cream and blend to a smooth sauce using your immersion blender. Or wait for few minutes until the sauce cools down a bit and then use a regular blender.

8- Press the saute again. Add the cardamom powder and kasuri methi. Stir and let the sauce simmer for 2 minutes until it’s all heated through.

Add your cooked veggies/tofu/chickpeas etc. Let simmer for 2 more minutes.

Garnish with cilantro and serve vegan makhani sauce with rice or bread of choice!

If you’ve tried this Vegan Makhani Sauce then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Vegan Makhani Sauce

Vegan Makhani Sauce is easy to make in the Instant Pot and makes a great base for a creamy vegan curry! Add your favorite veggies, tofu, chickpeas etc. and serve over rice for a hearty meal!

  • 1.5 tablespoons oil (22 ml, use oil of choice)
  • 1 bay leaf
  • 5-6 large garlic cloves (roughly chopped)
  • 1 green chili (chopped, skip if you like less spicy)
  • 1 inch ginger (roughly chopped)
  • 2 tablespoons broken raw cashews
  • 5 medium tomatoes (around 550 grams, roughly chopped)
  • 2 tablepoons tomato paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon kashmiri red chili powder (for color)
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon salt (or to taste)
  • 2 teaspoons sugar (or to taste)
  • 1 cup water (8 oz)
  • 1/4-1/3 cup coconut cream (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
  • cilantro (to garnish)
  1. Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf, garlic, green chili, ginger and broken cashews. Saute for 1 minute.

  2. Then add the chopped tomatoes.

  3. Add the tomato paste, coriander powder, kashmiri red chili powder, garam masala, salt and sugar.

  4. Stir in 1 cup water. If your instant pot has “burn” problem, don’t stir the tomato paste with everything else. Just push everything slightly under water with a spatula. If your instant pot doesn’t have the “burn issue”, give a quick stir.

  5. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 7 minutes, with the pressure valve in the sealing position. 

  6. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the sealing valve from sealing to venting position. Open the pot and remove the bay leaf.

  7. Add 1/4 to 1/3 cup coconut cream and blend to a smooth sauce using your immersion blender. Or wait for few minutes until the sauce cools down a bit and then use a regular blender.

  8. Press the saute again. Add the cardamom powder and kasuri methi. Stir and let the sauce simmer for 2 minutes until it’s all heated through.

  9. Add your cooked veggies/tofu/chickpeas etc. Let simmer for 2 more minutes. Garnish with cilantro and serve vegan makhani sauce with rice or bread of choice!

1. If you want to freeze this sauce,  let the sauce cool completely and then freeze individual portions – 1/4 cup per cube in ice cube trays. Thaw directly in the pan and add veggies of choice when you want to make your meal. 

2. The sauce thickens as it cools down because of cashews and coconut cream. Add some water while re-heating.

3. This sauce isn’t spicy. If you would like more heat, add some cayenne pepper/red chili powder along with other spices.

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Aloo Mushroom Masala – one pot, easy & creamy curry made with potatoes & mushrooms.

It is wonderfully spiced, flavorful and makes a great vegan and gluten-free meal.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!

When I was a kid, mushrooms weren’t very widely available in India, like they are now.

It was only when I grew up that I begin to see them in the market and also see them being used in recipes.

So it wasn’t something that was made frequently in my home. I remember Mushroom Matar (mushroom-green peas curry) was the only thing that was made in our house and that too very rarely.

But now I cook them often. Since Sarvesh doesn’t like them, I mostly end up cooking them only for my lunch or dinner.

I have always been a big mushroom fan. I love them in all forms- as pizza topping, in soups and of course in curries like this Potato Mushroom Curry!

This Aloo Mushroom Masala

✔ is vegan and gluten-free

✔ easy to make in your Instant Pot

✔ pairs well with rice, quinoa or any other grain of choice

✔ is spiced & creamy

✔ makes great leftovers & also good to pack in your lunch

I wanted this curry to be little creamy and for that I added some cashew paste to it.

The cashew paste makes it really nice and creamy also gives it a nice taste. To make the cashew paste, all you have to do is soak some cashews in hot water for 10 to 15 minutes and then blend to a paste.

If you don’t have cashews, almond would also work. You can also try poppy seeds paste.

Coming to the spices, I have added coriander, smoked paprika, garam masala, turmeric and some chili powder. You can adjust spice levels to taste.

As usual with my recipes, this curry is mildly spiced.

If you are not a fan of potatoes, you can double the mushrooms and skip the potatoes. You can even add green peas to the curry if you like.

For this aloo mushroom masala recipe, I used my Instant Pot and cooked the curry for 2 minutes on high pressure.

I like my mushrooms to have a nice bite to them so 2 minutes was good for me. If you prefer them softer, cook for 4 to 5 minutes. Also remember to chop your potatoes into 1/2 inch to 1 inch pieces.

If you chop the potatoes really small, they would turn mush and you don’t want that.

Making Aloo Mushroom Masala on Stove Top

If you don’t have an instant pot or a pressure cooker, you can still make this recipe on a stove top.

If making on the stove top, follow all the steps as it until adding the pureed tomatoes. Once you add the pureed tomatoes, add the spices, salt and sugar and cook for 4 to 5 minutes.

Then add the chopped potatoes, mix well and cover the pan with a lid and cook for 4-5 minutes stirring often.

Add in 3/4-1 cup water (adjust consistency to preference), sliced mushrooms, mix well and cook for another 10 minutes or so (cover pan with a lid) or until the mushrooms and potatoes are both cooked.

Once the veggies are cooked, add the cashew paste and let it simmer for 5 minutes. Add in cilantro, kasuri methi and lemon juice and serve.

Hope you guys enjoy this one pot aloo mushroom masala recipe!

Method

1- Soak 1/3 cup of cashews in hot water for 10 to 15 minutes.

2- Then puree in a blender to a paste along with 1/4 cup water. Set it aside.

3- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Cook for around 3 minutes or until the onions are soft and light golden in color.

4- Add the pureed tomatoes or use a can of crushed tomatoes. Scrape the bottom and deglaze the pot.

5- Add the all the spices- coriander powder, garam masala, smoked paprika, turmeric and chili powder. Also add the sugar and salt. Stir to combine.

6- Add in the sliced mushrooms and potato. Toss to combine with the masala. Add in 1 cup of water.

7- Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 2 mins, with the pressure valve in the sealing position.

Let the pressure release naturally for 2 minutes and then do a quick pressure release.

Open the pot and press the saute button again. Stir in the prepared cashew paste and mix.

8- Add in the kasuri methi and cilantro. Simmer the curry for 2 to 3 minutes, the curry will thicken.

Add lemon juice and mix. Serve aloo mushroom masala over rice or quinoa!

If you’ve tried this Aloo Mushroom Masala then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Instant Pot Aloo Mushroom Masala

Vegan one-pot curry made with potatoes & mushrooms! This wonderfully spiced Aloo Mushroom Masala makes a comforting meal and is also gluten-free.

  • 1/3 cup raw cashews (soaked in hot water for 10-15 minutes and then blended to a paste with 1/4 cup water)
  • 1.5 tablespoon oil (22 ml, use oil of choice, I used avocado oil)
  • 1 medium red onion (chopped)
  • 1 inch ginger (chopped)
  • 3-4 large garlic cloves (chopped)
  • 3 medium tomatoes (pureed or use a can of tomatoes)
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder/cayenne pepper
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt (or to taste)
  • 8 oz white mushrooms (sliced)
  • 2 small potatoes (200 grams, cut into 1/2 to 1 inch pieces)
  • 1 cup water (8 oz)
  • 1 teaspoon kasuri methi (dried fenugreek leaves) (crushed)
  • 1-2 tablespoons chopped cilantro
  • small lemon (juice of)
  1. Soak 1/3 cup of cashews in hot water for 10 to 15 minutes. Then puree in a blender to a paste along with 1/4 cup water. Set it aside.

  2. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Cook for around 3 minutes or until the onions are soft and light golden in color.

  3. Add the pureed tomatoes or use a can of crushed tomatoes. Scrape the bottom and deglaze the pot.

  4. Add the all the spices- coriander powder, garam masala, smoked paprika, turmeric and chili powder. Also add the sugar and salt. Stir to combine.

  5. Add in the sliced mushrooms and potato. Toss to combine with the masala. Add in 1 cup of water.

  6. Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 2 mins, with the pressure valve in the sealing position.Let the pressure release naturally for 2 minutes and then do a quick pressure release.

  7. Open the pot and press the saute button again. Stir in the prepared cashew paste and mix.

  8. Add in the kasuri methi and cilantro. Simmer the curry for 2 to 3 minutes, the curry will thicken.

  9. Add lemon juice and mix. Serve mushroom curry over rice or quinoa!

  1. Curry will thicken as it cools down as there are cashews in there. So do add 1 cup water, it might seem like a lot but its not.
  2. I cooked on high pressure for 2 minutes because I wanted a bite to my mushrooms. If you want them soft, do 4 to 5 minutes on high pressure.
  3. You can follow the same recipe for a traditional pressure cooker. Just cook for 4-5 whistles on high heat and then let the pressure release naturally. Once the veggies are cooked, then add the cashew paste, cilantro, kasuri methi and lemon juice.
  4. You may also add green peas to this curry.

 

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Creamy Tomato Basil Pasta made in the Instant Pot! This one pot meal takes only 20 minutes to cook!

You won’t believe how easy it is to make creamy restaurant style pasta in your Instant Pot so quickly!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!

You guys, I am so excited to share this recipe with you all.

I have been meaning to share an instant pot tomato based pasta recipe here for so long. But I wanted it to be perfect before I could share.

And finally, I am thrilled to share a recipe which I absolutely love!

This Creamy Tomato Basil Pasta

✓ so good and so easy

✓ restaurant style pasta with the goodness of tomatoes & fresh basil

✓ you only need 20 minutes to make this! Yes only 20 minutes between you and this creamy goodness!

✓ one pot meal, perfect for busy days

✓ made with basic pantry essentials

✓ topped with pine nuts for that extra flavor and crunch!

I never thought much of Instant Pot pasta dishes until I made this Thai Peanut Noodles. You guys love this recipe and it also gave me the confidence to try more of such one pot recipes in my pressure cooker.

My aim is to always make recipes easier for you guys. I know you guys love easy recipes which save time in the kitchen and are also filling.

This one checks all those spots so I hope you guys will love this pasta recipe just as much as you loved the noodles.

The biggest challenge when cooking pasta in the Instant Pot is a) to make sure that the pasta is cooked but not over or under cooked and b) there’s no burn message and the pot comes to pressure.

Talking about the burn message, I did wrote a post about FAQs about the Instant Pot and covered the Burn message topic in it.

So if you guys still haven’t checked it out, maybe its time so do so now especially if your model is prone to getting the dreaded burn message.

For me, 4 minutes at high pressure with a quick pressure release works perfect for the pasta. It’s al dente and that’s exactly how I like it. This is for regular pasta made with flour.

If you use pasta made with different grains, then that will definitely effect the outcome.

For this recipe, I have cooked the pasta for 4 minutes but if you prefer softer pasta, cook for 5 to 6 minutes on high pressure. Also, press the pasta slightly so that it’s little under water. I didn’t do it and it still cooked perfectly for me.

Coming to the burn message, if your model is prone to getting it, do use 1.5 cups water (12 oz) for this recipe, especially if you have the 8 qt. I have not tested it because I don’t have a 8 qt but from what I see and read, I think it would need the extra 1/2 cup water.

Also don’t stir the tomato once you have added it to the pot. That can cause a burn message too. In case your pot doesn’t ever get burn message, then feel free to stir everything together.

I also use saute on “less” mode for this recipe. The reason is that I don’t want the onion and garlic to burn, they should get fragrant but not burn. Also sauteing on low will make sure there aren’t any brown bits at the bottom which eventually means no burn message!

With abundance of fresh basil in the market in spring and summer, this recipe will be a repeat in my kitchen in the coming months.

Method

1- Press the saute button and then press the adjust button to set saute to “less”. Once it displays hot, add 2 tablespoon olive oil. Add garlic and onion and saute for 4 to 5 minutes until fragrant.

2- Add Italian seasoning, red pepper flakes, sugar and stir.

3- Add 1 cup water (you might need 1.5 cups water for 8 qt IP). Make sure there’s nothing at bottom, most probably there won’t be as we saute on low heat.

4- Then add 8 oz penne pasta.

5- Also add a can of diced tomatoes, tomato paste, salt and pepper. Do not stir especially if your Instant Pot model gives the BURN message.

6- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes.  For softer pasta do 6 minutes. Quick release the pressure by manually moving (be careful) the pressure valve from sealing to venting position.

7- Open the pot and stir everything together. Press the saute button again and use the adjust button to set saute to “less”.

8- Add in the heavy cream and stir.

9- Add the 2 oz cream cheese and stir.

10- Keep stirring until the cream cheese melts and mixes well with the sauce. Taste test and adjust seasonings at this point.

11- Then add fresh basil and stir.

12- Also add the pine nuts (if using, optional) and mix.

Serve this creamy tomato basil pasta with more basil or parmesan cheese. Enjoy!

If you’ve tried this Instant Pot Creamy Tomato Basil Pasta Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Instant Pot Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta gets done in the Instant Pot in only 20 minutes! Perfect one-pot meal for busy days!

  • 2 tablespoons olive oil (30 ml)
  • 4-5 large garlic cloves (sliced)
  • 1 small white onion (chopped)
  • 1.5 teaspoons italian seasoning
  • 1/2 teaspoon red chili flakes (or adjust to taste)
  • 1 teaspoon sugar (optional)
  • 1 cup water (8 oz, a 8 qt Instant Pot might need 1.5 cups (12 oz))
  • 8 oz penne pasta (around 2 -2.5 cups penne pasta)
  • 14.5 oz can diced tomato (I used fire roasted)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup heavy cream (4 oz)
  • 2 oz cream cheese (at room temperature)
  • 1/2 cup chopped basil
  • 1-2 tablespoons pine nuts (optional)
  1. Press the saute button and then press the adjust button to set saute to “less”. 

  2. Once it displays hot, add 2 tablespoon olive oil. Add garlic and onion and saute for 4 to 5 minutes until fragrant.

  3. Add the Italian seasoning, red pepper flakes, sugar and stir.

  4. Add 1 cup water (you might need 1.5 cups water for 8 qt IP). Make sure there’s nothing at bottom, most probably there won’t be as we saute on low heat.

  5. Then add 8 oz penne pasta, a can of diced tomatoes, tomato paste, salt and pepper. Do not stir especially if your Instant Pot model gives the BURN message.

  6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. For softer pasta do 6 minutes. Quick release the pressure by manually moving (be careful) the pressure valve from sealing to venting position.

  7. Open the pot and stir everything together. Press the saute button again and use the adjust button to set saute to “less”.

  8. Add in the heavy cream and stir.

  9. Add the 2 oz cream cheese and stir. Keep stirring until the cream cheese melts and mixes well with the sauce. Taste test and adjust seasonings at this point.

  10. Then add fresh basil and stir. Also add the pine nuts (if using, optional) and mix.

  11. Serve this creamy tomato basil pasta with more basil or parmesan cheese. Enjoy!

  1. Remember to not stir after adding the can of diced tomatoes if your model of Instant Pot gives Burn messages.
  2. If using a 8 qt, you might need to add extra 1/2 cup water. I have not tested this recipe in a 8 qt but because it has a larger surface area, extra water might be needed. 
  3. Cook for 6 minutes on high pressure for softer pasta.

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