GHEE

MAKES 1½ CUPS PREP: 0 minutes COOK: 10 minutes TOTAL: 10 minutes

A staple in every Indian household, nutty homemade ghee is a must for Indian cooking. I love the aromas, color, and texture of unsalted Kerrygold butter, which makes the best ghee. I prefer using unsalted butter, but you can also use salted; just shorten the cooking time by a couple of minutes. Spread ghee on your toast or use it to cook eggs in the morning, add a spoonful over your lentils or to mellow spicy curries, or use in place of butter for your desserts. With its high smoking point, ghee is also great for sautéing.

1 pound unsalted butter (preferably Kerrygold), cold (see Note)

  1. Place the butter in the Instant Pot.

  2. Select the normal Sauté setting and cook for exactly 10 minutes, then press the Cancel button to turn off the Instant Pot. The ghee will look frothy and will continue to cook for a few minutes. Wearing heat-resistant mitts, lift out the inner pot and transfer to a trivet on your counter. Let cool until the froth subsides and you see golden brown bits at the bottom of the pot, 2 to 3 minutes.

  3. Let the ghee cool until no longer hot, then pass it through a fine-mesh strainer or cheesecloth into a jar, discarding the browned solids. Let cool completely and then secure the lid.

  4. Store at room temperature for 6 months or in the refrigerator for longer storage. When cold, the ghee will solidify.

NOTES

This recipe is written for butter that is refrigerator cold. If the butter is warmer, it may cook faster than 10 minutes. Keep an eye on the butter as it melts, and as soon as the bottom starts to brown, transfer the inner pot to a trivet to cool.

YOGURT

Dahi

MAKES 4 CUPS PREP: 0 minutes COOK: 9 hours TOTAL: 9 hours

This yogurt is light and slightly tangy. Unlike Greek Yogurt, Indian yogurt is not thick. It provides the perfect airy balance for spicy Indian meals. Use the pot-in-pot method for easy fridge storage, or see the Note to make yogurt directly in the Instant Pot.

4 cups whole milk

1 tablespoon plain full-fat yogurt with live and active cultures (preferably Stonyfield or Desi Yogurt)

  1. Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Pour the milk into a oven-safe glass bowl or stainless-steel bowl that fits inside the Instant Pot. Place the bowl on the rack.

  2. Secure the lid and turn the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 1 minute.

  3. Let the pressure release naturally; this will take 10 to 15 minutes. (This step helps with denaturation of milk proteins, which prevents the curdling of milk and makes proteins easier to absorb.) Press the Cancel button to turn off the Instant Pot. Open the pot and let the milk cool; using a digital thermometer to make sure the temperature is below 115°F to 110°F is ideal.

  4. When the milk is cool, add the yogurt, whisking together until evenly combined.

  5. Secure the lid and set the Pressure Release to Sealing or to Venting (either is fine) and press the Yogurt setting. The default time is 8 hours. When the program is finished, the Instant Pot will display the word “yogt.” Open the pot and remove the yogurt container. Cover and refrigerate for 4 to 6 hours before serving.

  6. Store in an airtight container in the refrigerator for up to 2 weeks.

NOTES

For the best result, purchase yogurt to use as a starter the same day. Once you have a batch of yogurt ready, you can freeze it in small containers for future starters.

To make yogurt directly in the Instant Pot, pour the milk into the pot. Secure the lid and set the Pressure Release to Sealing. Press the Yogurt button two times (on older models, press Yogurt followed by Adjust). The display will show “boil,” and this step will denature the milk. Allow the pressure to release naturally; this will take 15 to 20 minutes. Open the pot and then continue as for the pot-in-pot method, starting with letting the milk cool down.

BEET AND CUCUMBER RAITA

MAKES 3 CUPS PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes

The brilliant hue of beets and creamy texture of yogurt in my signature raita are a visually striking accompaniment for many Indian dishes. This cool and refreshing side dish can hold its own on a plate, but it can also enhance complex flavors while toning down the heat and warmth of spicy dishes.

2 beets

2 cups plain full-fat yogurt

½ teaspoon kosher salt

1 small cucumber, peeled and cubed

8 fresh mint leaves (optional)

  1. Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Place the beets on the rack.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 15 minutes at high pressure.

  3. While the beets are cooking, in a bowl, whisk together the yogurt and salt. Stir in the cucumber and set aside or place in the refrigerator.

  4. Let the pressure release naturally, this will take about 10 minutes. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack and transfer the beets to a plate or cutting board. Let cool.

  5. When cool enough to handle, peel the beets and cut into ½-inch cubes. Add the beets to the raita, stir to combine, and garnish with the mint.

  6. Store in an airtight container in the refrigerator for up to 3 days and serve chilled.

EGGPLANT RAITA

MAKES 3 CUPS PREP: 5 minutes COOK: 10 minutes TOTAL: 15 minutes

Here is my Indian take on the classic Middle Eastern baba ganoush: I think of it as baba ganoush meets tzatziki! Soft-cooked eggplant in a smoky tadka of mustard seeds is stirred into cooling yogurt and then topped with crunchy red onion and fresh cilantro. Serve as a dip or a side with your favorite curries and rice dishes.

1 tablespoon vegetable oil

¼ teaspoon black mustard seeds

1 pinch hing (asafetida; see this page)

4 cups baby eggplant or purple Japanese eggplant, in ½-inch cubes

1 teaspoon kosher salt

⅛ teaspoon ground turmeric

¼ cup water

1 cup plain full-fat yogurt

¼ cup finely diced red onion

¼ cup chopped fresh cilantro

1 hot green chile, halved lengthwise

  1. Select the high Sauté setting on the Instant Pot and heat the oil. Add mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Add the eggplant, salt, and turmeric and stir to combine. Pour in the water and stir again.

  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.

  3. Perform a quick release by moving the Pressure Release to Venting. Open the pot and transfer the eggplant to a plate. Let cool to room temperature.

  4. In a bowl, whisk the yogurt. Add the cooked eggplant, onion, cilantro, and chile and stir gently until combined.

  5. Store in an airtight container in the refrigerator for up to 2 days and serve chilled.

CUCUMBER RAITA

MAKES 4 CUPS PREP: 10 minutes COOK: 0 minutes TOTAL: 10 minutes

With finely grated piles of cool-crispy Persian cucumbers dunked in creamy yogurt and a hint of garlic and cumin, this raita is a must-have accompaniment to spicy dishes.

2 cups Greek yogurt

½ teaspoon fine sea salt

4 small Persian cucumbers, peeled and finely grated

1 garlic clove, grated

¼ teaspoon ground cumin

¼ cup chopped fresh cilantro

  1. In a bowl, whisk together the yogurt and salt. Stir in the cucumbers and garlic, sprinkle with the cumin, and garnish with the cilantro.

  2. Serve immediately.

RAW MANGO DRINK CONCENTRATE

Panha

MAKES 1½ CUPS PREP: 10 minutes COOK: 50 minutes TOTAL: 1 hour

Summer in India would not be complete without this sweet and tangy drink laced with saffron. Traditionally this beverage is made to be enjoyed immediately, but I like to make it as a concentrate and refrigerate it, so that it’s ready to mix with water to enjoy as soon as I’d like. Combine 3 tablespoons mango concentrate and 1 cup water and use an immersion blender to mix. Pour into a glass, add a few ice cubes, and serve cold for a tasty drink. Or spread the concentrate (without diluting) over crunchy toast and Brie for a yummy snack.

1½ pounds green mangoes (about 2 mangoes)

½ cup sugar (more if the mangoes are sour)

1 teaspoon kosher salt

1 teaspoon ground cardamom

½ teaspoon saffron

  1. Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.

  2. Peel the mangoes with a vegetable peeler. Put the mangoes in a stainless-steel bowl that will fit in the Instant Pot. Place the bowl on the rack.

  3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 20 minutes at high pressure.

  4. Let the pressure release naturally; this will take about 10 minutes. Open the pot; the mangoes should be very soft and pulpy. Wearing heat-resistant mitts, remove the bowl to a trivet and let the mangoes cool completely. Lift out the inner pot and discard the water. Completely dry the inner pot and return it to the housing.

  5. Remove the pits from the mangoes and place the pulp in the Instant Pot. Add the sugar, salt, cardamom, and saffron and stir to combine. Select the low Sauté setting and cook, stirring frequently, until all the sugar is dissolved and the concentrate starts to thicken, about 10 minutes. Be careful, as the pulp will start to spatter. Taste and adjust the sugar depending on the sweetness of the raw mangoes. Press the Cancel button to turn off the Instant Pot. Allow the concentrate to cool completely.

  6. Transfer the concentrate to a glass jar and refrigerate for up to 1 month.

LEMON PICKLE

MAKES 2 CUPS PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes

Although pickles are irresistible and mouthwatering, making them myself was intimidating until I tried my hand at this favorite spicy, sweet, and tangy lemon pickle in the Instant Pot. The sweet-and-sour pickle is like a miracle to see cooked to perfection within minutes in a pressure cooker. This recipe is an Instant Pot exception, as you don’t add any liquid to the pot. The juice released from the lemons will help build pressure. When sourcing lemons for these pickles, press them gently; the softer ones usually have thin skin and less pith. A word of caution: These pickles are addictive. I have finished a jar in one sitting.

1 pound organic thin-skinned lemons or Meyer lemons, washed and dried

1 tablespoon Kashmiri red chile powder or another mild red chile powder

1 tablespoon kosher salt

½ teaspoon ground cumin

½ teaspoon ground coriander

1 cup sugar

  1. Cut each lemon in half, then cut each half into quarters. Remove and discard the seeds. Squeeze the juice of eight pieces into the Instant Pot and add the remaining lemon pieces. Layer the chile powder, salt, cumin, and coriander on top of the lemons and juice, but do not stir them in, as they may stick to the bottom of the pot, which can prevent it from coming up to pressure.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.

  3. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Press the Cancel button to reset the cooking program, then select the high Sauté setting. Stir in the sugar and cook until the liquid reduces to a thick syrup, about 10 minutes. Press the Cancel button to turn off the Instant Pot. Let the pickle cool; it will thicken further as it cools completely.

  4. Transfer the lemon pickle to a clean, dry glass jar. Store at room temperature for 2 to 3 days or refrigerate up to 6 months. Always use a dry spoon to serve the pickle.