SOUTH INDIAN COCONUT EGG CURRY
Malabar Egg Curry
SERVES 4 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
The cuisine of Kerala in South India is essentially farm to table, and the stunning region is known as the “spice garden of India.” This recipe is my ode to the fresh egg curry my family and I enjoyed on the warm mornings during a trip to Kerala. It can be served with sides of savory rice pancakes, dosas, or parathas.
1 tablespoon coconut oil
½ teaspoon black mustard seeds
1 large yellow onion, thinly sliced
10 curry leaves
2 teaspoons kosher salt
2 plum tomatoes, cored and finely diced
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon hot green chiles, minced (optional)
¼ teaspoon ground turmeric
¼ cup Malabar Spice Blend (this page)
1 cup reduced-fat coconut milk
6 eggs
¼ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the coconut oil. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they pop, 2 to 3 minutes. Add the onion, curry leaves, and salt and sauté until the onion becomes translucent, about 5 minutes. Add the tomatoes, ginger, garlic, chiles, turmeric, and the spice blend; stir to combine; and sauté until tomatoes are soft, about 2 minutes. Pour in the coconut milk and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Place a tall steam rack in the pot, making sure its legs are resting firmly on the bottom. Gently place the eggs on the rack, taking care not to crack the eggs as you add them.
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 5 minutes at high pressure.
While the eggs are cooking, prepare an ice bath.
Let the pressure release naturally for 5 minutes (watch the time closely to avoid overcooking the eggs), then move the Pressure Release to Venting to release any remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Wearing heat-resistant mitts, remove the rack. Select the high Sauté setting and cook, stirring occasionally, until the curry comes to a gentle boil and thickens slightly, about 5 minutes. Meanwhile, peel the eggs and, starting from the narrow end, cut the eggs vertically, stopping about halfway through. Make a second perpendicular cut from the narrow end toward the opposite end, again stopping about halfway through. Add the eggs to the curry, stirring to coat them in the sauce. Press the Cancel button to turn off the Instant Pot.
Spoon the curry into a serving bowl, sprinkle with the cilantro, and serve.
TANDOORI CHICKEN WINGS
SERVES 4 PREP: 10 minutes COOK: 25 minutes TOTAL: 35 minutes
These boldly spiced wings are a game-night staple in our home. Eat the wings hot from the Instant Pot or finish them under the broiler to crisp up the skin. Serve with coriander- and cumin-spiced yogurt or chunks of charred onion and green bell pepper, along with a refreshing squeeze of lemon.
¼ cup plain full-fat yogurt
2 tablespoons freshly squeezed lemon juice
1 tablespoon dried fenugreek leaves, crushed (optional)
2 teaspoons Kashmiri red chile powder or another mild red chile powder
2 teaspoons kosher salt
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon garam masala (this page)
¼ teaspoon ground turmeric
2 pounds chicken wings, trimmed and patted dry
1 tablespoon neutral vegetable oil
1 lemon, cut into wedges
In a large bowl, whisk together the yogurt, lemon juice, fenugreek, chile powder, salt, ginger, garlic, garam masala, and turmeric. Add the chicken wings and turn to evenly coat.
Pour 1 cup water into the Instant Pot. Oil a steamer basket and place inside the Instant Pot. Remove the chicken from the marinade, letting any excess drip back into the bowl. Arrange the chicken wings in the basket.
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.
While the wings are cooking, preheat the broiler.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket.
Arrange the wings on a rimmed baking sheet, brush the tops with the oil, and broil until crispy, about 5 minutes. Transfer to a platter and serve immediately with lemon wedges on the side.
BUTTER CHICKEN
SERVES 4 TO 6 PREP: 10 minutes COOK: 25 minutes TOTAL: 35 minutes
Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu.
2 tablespoons ghee
1 large yellow onion, finely diced
2 pounds boneless, skinless chicken thighs, halved and patted dry
1 cup canned tomato puree
½ cup water
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons Kashmiri red chile powder or another mild red chile powder
2 teaspoons kosher salt
1 teaspoon garam masala (this page)
½ teaspoon ground turmeric
½ cup canned coconut cream (see Note)
2 tablespoons tomato paste
2 tablespoons dried fenugreek leaves
2 teaspoons sugar (optional)
½ cup chopped fresh cilantro
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
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.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
NOTE
The unsweetened coconut cream used in the recipe (not to be confused with the sweetened coconut cream used primarily in cocktails) can be found canned in grocery stores. It can be replaced with the cream from a can of regular full-fat coconut milk. Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from the water, then open the can and scoop off the cream from the top of the coconut water.
CHICKEN IN BLACK PEPPER SAUCE
SERVES 4 TO 6 PREP: 10 minutes COOK: 35 minutes TOTAL: 45 minutes
Freshly ground black peppercorns are the key to this spicy, peppery chicken that will warm your whole body. A friend asked me to re-create a dish her uncle made, but like most Indian cooks, he didn’t use a recipe. He could only give us the ingredients, not the measurements. After many trials and lots of research, my friend and I are in love with this “so spicy but I can’t stop eating it” dish. Serve it with a cooling cucumber and red onion salad, creamy yogurt, and warm rice. The curry will thicken as it cools.
3 tablespoons neutral vegetable oil
2 large yellow onions, thinly sliced
2 tablespoons freshly ground black pepper
2 tablespoons minced garlic
2 tablespoons tomato paste
½ teaspoon ground turmeric
2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes and patted dry
2½ teaspoons kosher salt
½ cup water
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon garam masala (this page)
½ cup chopped fresh cilantro
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
Select the high Sauté setting on the Instant Pot and heat the oil. Add the onions and cook, stirring a few times, until light brown, 5 to 7 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the pepper, garlic, and tomato paste; stir until combined; and cook for about 1 minute more. Press the Cancel button to turn off the Instant Pot. Add the turmeric, chicken, and salt and stir to combine. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Add the cumin, coriander, and garam masala, 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.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
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.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Stir the curry to recombine.
Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
CHICKEN CURRY IN LIGHT YOGURT SAUCE
Chicken Korma
SERVES 4 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
Not to be confused with the creamy Mughlai shahi chicken korma made with nuts, this simple chicken curry never fails to please adults or children. With delicate aromas from whole spices and a mild yogurt-based sauce, this chicken korma makes a yummy everyday meal. It is a great dish for someone who is new to Indian food or is looking for a mild yet flavorful take on Indian curries.
1 tablespoon neutral vegetable oil
12 black peppercorns
½ teaspoon cumin seeds
4 green cardamom pods
4 cloves
1 large yellow onion, finely diced
6 chicken drumsticks, skin removed
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon ground turmeric
¼ cup water
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
½ cup plain full-fat yogurt
¼ cup chopped fresh cilantro
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the peppercorns, cumin, cardamom, and cloves and cook until the cumin seeds start to sizzle, about 30 seconds. Add the onion and stir to combine. Cover the pot with a glass lid (or other nonlocking lid that fits) and cook until the onion begins to soften, about 2 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, ginger, garlic, chile powder, cumin, coriander, salt, and turmeric, and stir until the chicken is evenly coated with the spice mixture. Pour in the water and stir to combine.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack.
Place the yogurt in a small bowl. Add a few spoonfuls of hot curry to the yogurt and stir until combined; tempering the cold yogurt will prevent it from curdling. Stir the yogurt-curry mixture into the pot. Select the high Sauté setting and cook until the curry comes to a gentle boil and thickens slightly, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the curry onto plates, sprinkle with the cilantro, and serve with the rice.
CURRIED CUMIN CHICKEN
Jeera Chicken
SERVES 4 PREP: 10 minutes COOK: 35 minutes TOTAL: 45 minutes
This is the perfect example of British and African influence on Indian cuisine—roasted cumin is the star of this dish. As the meal cooks, this nutty spice infuses the air with its rich aroma. In addition to its deep earthy flavor, cumin has a cooling quality that lends a lighter note, which is a nice departure from heavier tomato-based meals. The curry will thicken further as it cools. Serve with steamed rice or toasted naan.
3 tablespoons cumin seeds
1 tablespoon ground coriander
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon minced hot green chile
1 teaspoon garam masala (this page)
¼ teaspoon ground turmeric
Kosher salt
1½ pounds boneless, skinless chicken breasts or thighs, cut into 2-inch cubes and patted dry
2 tablespoons ghee
10 cloves
16 black peppercorns
2-inch cinnamon stick
1 large yellow onion, finely diced
¼ cup water
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
½ cup chopped fresh cilantro
REMINDER
Be sure to pick out and discard the whole spices while you eat.
In a small, dry pan over medium heat, toast 2 tablespoons of the cumin seeds until fragrant, 2 to 3 minutes. Transfer the seeds to a mortar and crush them lightly with a pestle, or pulse them lightly in a spice grinder.
In a bowl, stir together the crushed cumin, coriander, garlic, ginger, chile, garam masala, turmeric, and 1½ teaspoons salt. Add the chicken and turn to evenly coat with the spices. Set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the remaining 1 tablespoon cumin seeds, the cloves, peppercorns, and cinnamon stick and sauté until aromatic, about 30 seconds. Add the onion and sauté until translucent, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken and water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
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.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Stir the curry to recombine. Taste and adjust the seasoning with salt if needed. Select the high Sauté setting and cook until most of the liquid evaporates, about 3 minutes. Press the Cancel button to turn off the Instant pot.
Spoon the curry onto plates, sprinkle with the cilantro, and serve with the rice.
SPICY GROUND CHICKEN CHILI
Kheema
SERVES 4 PREP: 10 minutes COOK: 30 minutes TOTAL: 40 minutes
This recipe is so easy and satisfying, and it can be made by experienced and novice cooks alike. I call for ground chicken here, but the dish is also delicious made with ground turkey or lamb. Enjoy a big bowl of this “Indian chili” topped with chopped red onions, tomatoes, and cilantro and a squeeze of fresh lime, or serve with potato rolls lightly toasted with some ghee.
2 tablespoons neutral vegetable oil
1 teaspoon cumin seeds
1 large yellow onion, finely diced
1 pound ground chicken
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons Kashmiri red chile powder or another mild red chile powder
1½ teaspoons kosher salt
½ teaspoon ground turmeric
2 plum tomatoes, cored and finely diced, or 1 cup canned tomato puree
1 yellow potato, peeled and cut into ½-inch cubes
¼ cup water
2 tablespoons ground coriander
1 teaspoon garam masala (this page)
½ cup chopped fresh cilantro
Select the Sauté setting on the Instant Pot and heat the oil. Add the cumin seeds and cook until they start to sizzle, about 1 minute. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the chicken, ginger, garlic, chile powder, salt, and turmeric and cook, breaking up the chicken with a wooden spoon or spatula as it cooks. Press the Cancel button to turn off the Instant Pot. Add the tomatoes, potato, and water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Add the coriander and garam masala, 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.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and sprinkle in the cilantro.
NOTE
For a spicier kheema, add more red chile powder or garam masala, or add freshly ground black pepper.
CHICKEN AND SPINACH CURRY
Saag Chicken
SERVES 4 PREP: 10 minutes COOK: 30 minutes TOTAL: 40 minutes
When I was just learning to cook, I would make a basic chicken curry and mix in some spinach, and it soon became a family favorite. Paired with steamed rice, this slightly spicy, vibrant chicken curry can be made in one pot for a quick and complete meal that the whole family will enjoy.
2 tablespoons neutral vegetable oil
½ teaspoon cumin seeds
4 cloves
10 black peppercorns
1 yellow onion, finely diced
1 to 2 teaspoons minced hot green chile (see Note)
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1½ pounds boneless, skinless chicken breasts or thighs, cut into 2-inch cubes and patted dry
½ cup canned tomato puree
2 tablespoons water
1½ teaspoons kosher salt
¼ teaspoon ground turmeric
½ teaspoon garam masala (this page)
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
5 ounces baby spinach, coarsely chopped
Select the high Sauté setting and heat the oil. Add the cumin seeds, cloves, and peppercorns and cook until toasted, about 30 seconds. Add the onion and chile, stir to combine, and cook until the onion is translucent, 3 or 4 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic, stir to combine, and sauté until aromatic, about 1 minute. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, salt, turmeric, and garam masala and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
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.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Select the high Sauté setting. Fold in the spinach and cook just until the spinach is wilted, 1 to 2 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the rice onto plates or into bowls and ladle the curry over the top. Serve hot.
NOTE
Use 1 teaspoon hot green chile for a milder dish and 2 teaspoons for a spicier dish.
RED FISH CURRY
SERVES 4 PREP: 10 minutes COOK: 20 minutes TOTAL: 30 minutes
Delicate white fish and light coconut curry are perfectly paired in this recipe with subtle hints of cumin and red chile. This flavorful curry is an easy version of my sister’s Malvani fish curry, and it works equally well with shrimp instead of fish. Served with steamed rice, this dish has dinner on the table in less than half an hour.
1½ pounds firm white fish fillet (such as halibut), 1 to 2 inches thick
1 tablespoon freshly squeezed lemon juice
¼ teaspoon ground turmeric
1 plum tomato, cored and quartered
¾ cup fresh or thawed frozen shredded coconut
½ red onion, coarsely chopped
1-inch knob fresh ginger, sliced
6 garlic cloves, peeled
1 teaspoon cumin seeds
¾ cup water
2 tablespoons neutral vegetable oil
1 teaspoon black mustard seeds
2 teaspoons Kashmiri red chile powder or another mild red chile powder
1½ teaspoons salt
½ cup chopped fresh cilantro
1 lime, cut into wedges
Rinse the fish and pat dry with paper towels. Cut into 2-inch pieces and put into a bowl. Drizzle the lemon juice all over the fish, then sprinkle on both sides with the turmeric. Set aside.
In a blender or food processor, combine the tomato, coconut, onion, ginger, garlic, cumin seeds, and ¼ cup of the water and puree until smooth.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they start to pop, 2 to 3 minutes. Carefully stir in the tomato-onion puree, chile powder, and salt and sauté until the oil starts to separate from the edges, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Pour in the remaining ½ cup water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Place the fish pieces over the sauce.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 3 minutes at low pressure; if the fillets are less than 1 inch thick, set the cooking time for 2 minutes at low pressure. Once the cooking cycle completes, press the Cancel button to turn off the Instant Pot.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and sprinkle with the cilantro.
Carefully spoon the fish and curry into a serving bowl and serve with a squeeze of lime.
SALMON TIKKA MASALA
SERVES 4 PREP: 15 minutes COOK: 20 minutes TOTAL: 35 minutes
Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat in a makhani sauce. And it turns out that making it in the Instant Pot is so much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy curry.
MARINADE
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon garam masala (this page)
½ teaspoon ground turmeric
1 teaspoon kosher salt
1½ pounds skinless salmon fillet, cut into 8 pieces
CURRY
1 tablespoon neutral vegetable oil
1 yellow onion, finely diced
1 teaspoon kosher salt
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1½ cups canned tomato puree
1 teaspoon Kashmiri red chile powder or another mild red chile powder
½ teaspoon ground turmeric
½ teaspoon garam masala (this page)
⅓ cup water
¾ cup heavy cream
1 tablespoon dried fenugreek leaves
Steamed rice or Mint Pulao (this page) for serving
Naan for serving
4 lemon wedges for serving
To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chile powder, garam masala, turmeric, and salt and stir to mix.
Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
To make the curry: Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
HERB STEAMED FISH WITH RICE
Hariyali Fish
SERVES 4 PREP: 10 minutes COOK: 15 minutes TOTAL: 25 minutes
In Kerala, on the southern tip of India, tender, flaky fish is cooked in banana leaves and served over a bed of steamed rice. Banana leaves can be hard to find, so this recipe omits them, yet it is just as satisfying as the original. I prefer halibut or barramundi, but any firm, thick white fish fillet will work well here.
RICE
1½ cups short-grain white rice (such as Ambe Mohar or Kala Jeera)
3 cups water
1 tablespoon ghee
1½ teaspoons kosher salt
FISH
1½ pounds firm white fish fillet, about 1 inch thick
1 tablespoon freshly squeezed lemon juice
1½ teaspoons kosher salt
⅛ teaspoon ground turmeric
½ cup coarsely chopped fresh cilantro
1½-inch knob fresh ginger, sliced
5 garlic cloves, peeled
1 teaspoon diced hot green chile
1½ teaspoons vegetable oil (optional)
Lime wedges for serving
To make the rice: Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Combine the rice, water, ghee, and salt in the Instant Pot.
To prepare the fish: Rinse the fish and pat dry with paper towels. Cut into 3-inch pieces and put into a bowl. Drizzle the lemon juice all over the fish, then sprinkle on both sides with the salt and turmeric. Set aside.
In a small food processor, combine the cilantro, ginger, garlic, and chile and process until a fine paste forms. If needed, add 1 to 2 tablespoons water to loosen up the paste. Spread the cilantro paste all over the fish pieces.
Place a steamer basket over the rice in the Instant Pot. Carefully arrange the fish pieces in the basket, with the green paste layer facing up. If you need to stack the fish to fit in the basket, spread oil between the pieces as you stack them.
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 low pressure. Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and check the fish for doneness; it should easily flake when pierced with a fork. If it is undercooked, secure the lid and let the fish cook for 5 minutes longer in the residual heat.
When the fish is cooked through, wearing heat-resistant mitts, remove the inner pot to a trivet and lift out the steamer basket. Fluff the rice with a fork.
Serve the fish with the rice and a squeeze of lime.
NOTE
This method will not work well for thinner fish fillets. If using thicker fillets, increase the pressure-cooking time by 1 to 2 minutes.
CURRIED COCONUT SHRIMP
Shrimp Moilee
SERVES 4 PREP: 5 minutes COOK: 15 minutes TOTAL: 20 minutes
This coastal South Indian soup is slightly sweet, spicy, and vibrant, with tropical flavors from coconut milk. Shrimp can easily be under- or overcooked, but using the Instant Pot gives you better control of time and temperature, ensuring perfectly tender and succulent shrimp every time. Serve hot with steamed rice or rice noodles.
1 (13½-ounces) can coconut milk
1 tablespoon coconut oil
1 yellow onion, thinly sliced
6 cloves
4 green cardamom pods
2-inch cinnamon stick
4 small hot green chiles, halved
15 curry leaves
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 plum tomatoes, sliced
½ teaspoon ground turmeric
1½ pounds tail-on jumbo shrimp (20 per pound), peeled and deveined
1 teaspoon kosher salt
¼ cup chopped fresh cilantro
Steamed rice for serving
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Put the can of coconut milk in the refrigerator for 4 or 5 hours or in the freezer for 5 minutes to separate the cream from the water, then open the can and scoop off the cream from the top. Reserve both the cream and the water.
Select the high Sauté setting on the Instant Pot and heat the coconut oil. Add the onion, cloves, cardamom, and cinnamon stick and sauté until the onion softens and becomes translucent, 2 to 3 minutes. Add the chiles, curry leaves, ginger, and garlic and sauté until aromatic, about 1 minute. Press the Cancel button to turn off the Instant Pot. Add the tomatoes, turmeric, and shrimp and stir to combine. Add the coconut water and salt and stir again.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot, stir in the coconut cream, and sprinkle with the cilantro.
Transfer the shrimp to a serving bowl and serve with steamed rice.
FENNEL-AND-SAFFRON-SPICED MUSSELS
SERVES 4 PREP: 15 minutes COOK: 15 minutes TOTAL: 30 minutes
Goa, located on the shores of the Arabian Sea, is known for its beaches and abundant seafood. One of my favorite ways to prepare mussels is in the famous Goan thisri sauce. In my version, I jazz up the classic dish with sweet fennel and aromatic saffron. The red finger hot pepper, also knows as jwala, is a popular chile in India; it adds a spicy kick to this dish. The mussels are delicious served with toasted butter naan to soak up all the flavorful broth, or for a gluten-free version, omit the naan or substitute a gluten-free roll.
2 pounds mussels
1 fennel bulb
2 tablespoons neutral vegetable oil
1 fresh red chile (such as red finger hot pepper), thinly sliced
1½ cups cherry tomatoes, quartered
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
¼ teaspoon saffron
1 (13½-ounces) can coconut milk
1½ teaspoons kosher salt
¼ cup chopped fresh cilantro
4 pieces butter naan, toasted
Scrub and debeard the mussels, then rinse well under cold running water. Discard any mussels that are open or have cracked shells.
Thinly slice the fennel bulb and reserve the fronds for serving.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the fennel and red chile and sauté until the fennel is translucent, about 5 minutes. Add the tomatoes, garlic, ginger, and saffron and cook until the tomatoes start to soften, about 2 minutes. Add the coconut milk, salt, and mussels and stir to combine.
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 low pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and sprinkle with the cilantro and reserved fennel fronds.
Transfer the mussels to serving bowls, discarding any that are unopened. Pour the extra sauce over the mussels. Serve with the warm naan.
LAMB ROGAN JOSH
SERVES 4 PREP: 25 minutes COOK: 50 minutes TOTAL: 1 hour, 15 minutes
The vibrant red color of traditional Kashmiri rogan josh comes from ratanjot, a herb from the region. In my version of this recipe, I have used heaping tablespoons of Kashmiri red chile powder and some saffron in lieu of the ancient herb. With a gingery yogurt sauce spiked with the colorful spices, Lamb Rogan Josh is sure to leave your spice-loving friends asking for more. Serve without the parathas for a gluten-free dish.
MARINADE
¼ cup plain full-fat yogurt
2 tablespoons Kashmiri red chile powder or another mild red chile powder
2 tablespoons grated fresh ginger
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
2 pounds boneless lamb shoulder, cut into 1½-inch pieces and patted dry
SPICE BLEND
1-inch cinnamon stick
4 cloves
½ teaspoon black peppercorns
2 teaspoons fennel seeds
4 green cardamom pods
CURRY
¼ cup neutral vegetable oil
2 Indian bay leaves
¼ teaspoon ground turmeric
1 pinch hing (asafetida; see this page)
¼ cup water
½ teaspoon saffron
½ cup plain full-fat yogurt
½ cup chopped fresh cilantro
Parathas (this page) or Mint Pulao (this page) for serving
REMINDER
Be sure to pick out and discard the whole spices while you eat.
To make the marinade: In a bowl, whisk together the yogurt, chile powder, ginger, lemon juice, and salt. Add the lamb and turn to evenly coat. Set aside at room temperature for 20 minutes or refrigerate for up to 3 hours or even overnight for the best flavors.
To make the spice blend: In a small pan over medium-low heat, add the cinnamon stick, cloves, peppercorns, fennel seeds, and green cardamom pods. Lightly dry roast the spices until aromatic, 1 to 2 minutes. Allow the spices to cool completely. Transfer the spices to a spice grinder, grind to a fine powder and reserve.
To make the curry: Select the high Sauté setting on the Instant Pot and heat the oil. Add the bay leaves, turmeric, and hing. Add the marinated lamb and sauté until the lamb starts to brown, about 1 minute. Press the Cancel button to turn off the Instant Pot. Add the reserved ground spices, pour in the water, and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
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.
Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the saffron.
Place the yogurt in a small bowl. Add a few spoonfuls of hot curry to the yogurt and stir until combined; tempering the cold yogurt will prevent it from curdling. Stir the yogurt-curry into the pot. Select the high Sauté setting and cook until the curry comes to a gentle boil and thickens slightly, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the lamb onto plates, sprinkle with the cilantro, and serve with parathas.
SPICY LAMB VINDALOO
SERVES 4 TO 6 PREP: 25 minutes COOK: 50 minutes TOTAL: 1 hour, 15 minutes
Vindaloo is the Goan version of the Portuguese carne de vinha d’alhos, or “pork with wine and garlic.” Over the years, this dish evolved to what is now served in restaurants, a blistering hot curry rather than the harmonious sweet, sour, and spicy original. Here is my version, where I use freshly ground spices, Kashmiri chiles, and the restaurant-inspired addition of potatoes. I also add a dash of cayenne pepper for extra heat. Plan ahead if you can by marinating the meat overnight, and remember that curry tastes better the next day! Serve without parathas for a gluten-free dish.
¼ cup white wine vinegar
2 to 4 tablespoons Chicken or Lamb Vindaloo Spice Blend (this page; see Note)
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
3 teaspoons kosher salt
2 pounds boneless lamb shoulder, cut into 2-inch pieces and patted dry
¼ cup ghee
1 teaspoon black mustard seeds
1 large yellow onion, finely diced
½ cup water
1 large yellow potato, peeled and cut into 2-inch cubes
2 tablespoons Kashmiri red chile powder or another mild red chile powder
1 tablespoon brown sugar
1 tablespoon tamarind concentrate paste
⅛ teaspoon ground tumeric
Cayenne pepper (optional)
½ cup chopped fresh cilantro
Steamed rice for serving
8 parathas (this page) for serving
REMINDER
Be sure to pick out and discard the whole spices while you eat.
In a bowl, combine the vinegar, spice blend, garlic, ginger, and 2 teaspoons of the salt and stir to mix. Add the lamb and turn to evenly coat. Set aside at room temperature for about 20 minutes or refrigerate for up to 12 hours.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the mustard seeds directly to the hot ghee at the bottom edges of the pot and cook until they start to pop, 2 to 3 minutes. Add the onion and remaining 1 teaspoon salt and sauté until onion is translucent, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the marinated lamb and stir to combine. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Place the potato cubes on top of the lamb; do not mix.
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.
Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, add the chile powder, brown sugar, tamarind paste, tumeric, and cayenne, and stir to combine. Select the high Sauté setting and cook to incorporate the spices, about 1 minute. Press the Cancel button to turn off the Instant Pot.
Spoon the curry onto plates, sprinkle with the cilantro, and serve with steamed rice and parathas.
NOTE
Use only 2 tablespoons of the vindaloo spice blend if it was made using spicier dried chiles.
LAMB SHANKS CURRY
SERVES 4 PREP: 25 minutes COOK: 1 hour, 10 minutes TOTAL: 1 hour, 35 minutes
Here is a home-style lamb curry cooked to fall-off-the-bone perfection with the Meat/Stew setting on the Instant Pot. Plan ahead and marinate the lamb for 2 to 3 hours and you will be surprised to see how well the flavors permeate the shanks. Add a little extra garam masala for more heat. Serve without the parathas for a gluten-free dish.
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 teaspoons ground coriander
1 to 2 teaspoons Kashmiri red chile powder or another mild red chile powder (see Note)
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 pounds bone-in lamb shanks, in pieces 2 inches thick, patted dry
¼ cup neutral vegetable oil
2 large yellow onions, thinly sliced
½ cup water
¼ cup tomato paste
½ to 1 teaspoon garam masala (this page; see Note)
½ cup chopped fresh cilantro
In a bowl, stir together the lemon juice, salt, ginger, garlic, coriander, chile powder, cumin, and turmeric. Add the lamb and turn to evenly coat. Set aside at room temperature for 20 minutes or refrigerate for up to 3 hours or even overnight for the best flavors.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the onions and cook until translucent, 5 to 7 minutes. Press the Cancel button to turn off the Instant Pot. Add the marinated lamb and stir to combine. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 40 minutes at high pressure.
Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the tomato paste and garam masala. Select the high Sauté setting and cook until the curry comes to a gentle boil and thickens slightly, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the curry onto plates, sprinkle with the cilantro, and serve with parathas.
NOTE
Use 1 teaspoon Kashmiri red chile powder and ½ teaspoon garam masala for a milder curry, or 2 teaspoons chile powder and 1 teaspoon garam masala for a spicier curry.
Indian lamb dishes are usually well-done. If you prefer lamb medium-well, shorten the pressure-cooking time to 35 minutes.