Instant Pot Vegetarian Recipes

Name: Dal Bukhara Instant Pot Recipe
Prep time: 360 min
Cook time: 50 min
Total time: 410 min
Yield: 10
Ingredients: 2 cups Urad Dal Sabut / Whole Black Lentils; 2 small or 1 Large Onion (chopped roughly); 5 small or 3 Large Tomatoes, ripe and plum (chopped roughly); 1 large piec Ginger (chopped roughly); 1 small Green Chili (chopped roughly); 1 clove Garlic; 1/4 cup Cashews (soaked for 1/2 hour); 1/4 cup Yogurt (whisked); 1/4 cup Fresh Cream; 5-6 cups Water; 1 tbsp Ghee (Vegans use cooking oil); 1 tsp Cumin seeds; 1 tbsp Coriander powder; 1/2 tsp Turmeric powder; 1 tsp or more Garam Masala; 1/2 tsp Red chili powder; 1/2 tsp Kashmiri Lal Mirch; 1/2 tsp tsp Kasuri Methi; To taste Salt (about 1&1/2 tsp or adjust to taste); 1 large Bay leaf; 1 small stick Cinnamon; 2 Black Cardamoms; 4-5 Cloves; 4-5 Black pepper corns; 1 fat pinch/ 1/8 tsp Nutmeg powder / Jaifal

Dal Bukhara Instant Pot Recipe

April 19, 2018 by simplyvegetarian777 7 Comments

Dal Bukhara Instant Pot Recipe is so creamy and delicious that you will make it again and again. It is a popular Dal from the BUKHARA (restaurant) kitchen of ITC Maurya, Delhi. This daal is best enjoyed with some Naan and Jeera Rice.

Dal Bukhara Instant Pot Recipe

Have you ever heard of this daal? If not, then you have missed out on one of the finest dish from Northern India. The daahl is so creamy, rich, delicious and is simply bursting with flavors. It sends you in a sweet FOOD COMA that you never want to come out of.

I published this dahl for the first time in the November of 2013. It was the first year of my blog. Honestly, there were hardly any Daal Bukhara Recipes floating on the net that time. I remember it clearly since I was trying to find some tips and tricks to make it Bukhara than the Makhani. Now the net is stuffed with Dal Bukhara recipes….sigh! Well oh well… I am not saying anything….

——————CLICK HERE FOR STOVE TOP / GAS TOP DAL BUKHARA——————-

What is Dal Bukhara ?

Bukhara is actually a city in Uzbeikistan, located on the Silk Road and associated with trading, merchants and food. Though Dal Bukhara is not associated with Bukhara directly.

Dal Bukhara is a world famous dish credited to ITC Maurya hotel in New Delhi, India, for developing this creamy and rich dish. The traditional style of cooking overnight on Tandoor is typically used to make it. And this recipe is all modernized and adapted to be prepped in INSTANT POT. But I promise that the tastes and flavors are not compromised.

Dal Bukhara Instant Pot Recipe

Dal Makhani is made with Whole Urad Beans, which are also known as Black Lentils and sometimes as Black Grams. These are different from regular small whole black lentils.

I would highly recommend to include Lentils and Beans in your weekly diet. Here is Why?

Lentils are Complete Food.
Since these have high soluble fiber, they lower the cholestrol
Support Heart Health
Good source of Protein, Fiber and Minerals
Helps in Weight Management

Why Should you cook it in Instant Pot?

Have I told you that I am an Instant Pot Convert from a Hater to Lover? Yes, you got me right. Now I own 2 Instant Pots – 6 quart and 3 quart. The mini one is more used as it is perfect for daily cooking for a family of 4-6 people. The 6 quart comes out mainly for party preps or when I am making whole beans, chili or Rice Pulav. Here is why you should also cook in Instant Pot –

No Baby Sitting or Attending to the Kitchen Gadget is required. You saute, you put the lid and close and set the timer and done.
The cooking in Instant Pot is ONE POT COOKING.
It is a MESS FREE Cooking.
The food preparation and cooking is VERY EFFICIENT and is perfect for busy moms and professionals in today’s day and age.
It is so SAFE TO USE, that even your teenager can use it like my daughter does.

Dal Bukhara Instant Pot Recipe

Here are some close cousins of DAL BUKHARA –

DAL MAKHANI

DAL MAHARANI

Some Popular Instant Pot Recipes from my BLOG are –

Punjabi Kadhi in IP

Tusacan Soup in Insta Pot

IP Pav Bhaji

and few more….

This is how to make DAL BUKHARA IP RECIPE

It has 4 components – Soaking the Beans, Making Pastes, Sauteing and Manual/Pressure Cooking. Read the NOTES FOR VEGANS towards the end of the recipe.

For Pressure Cooker/Stove Top/Gas Top Recipe, CLICK HERE

Dal Bukhara Instant Pot Recipe

Prep Time

6 hrs

Cook Time

50 mins

Total Time

6 hrs 50 mins

Course: Main Course

Cuisine: Indian

Servings: 10

Author: simplyvegetarian777

Ingredients

2 cups Urad Dal Sabut / Whole Black Lentils
2 small or 1 Large Onion chopped roughly
5 small or 3 Large Tomatoes, ripe and plum chopped roughly
1 large piec Ginger chopped roughly
1 small Green Chili chopped roughly
1 clove Garlic
1/4 cup Cashews soaked for 1/2 hour
1/4 cup Yogurt whisked
1/4 cup Fresh Cream
5-6 cups Water

Oil & Spices

1 tbsp Ghee Vegans use cooking oil
1 tsp Cumin seeds
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp or more Garam Masala
1/2 tsp Red chili powder
1/2 tsp Kashmiri Lal Mirch
1/2 tsp tsp Kasuri Methi
To taste Salt about 1&1/2 tsp or adjust to taste
1 large Bay leaf
1 small stick Cinnamon
2 Black Cardamoms
4-5 Cloves
4-5 Black pepper corns
1 fat pinch/ 1/8 tsp Nutmeg powder / Jaifal

Instructions

FOR CONVERTING THIS RECIPE TO VEGAN, READ THE NOTES TOWARDS THE END.

Preparing the Whole Urad / Black Lentil Beans

The whole urad or black lentils are tough beans and need to be soaked for at least 6 hours and if possible over night. So wash them in cold water and soak. After soaking the beans swell up and almost double in size. If you do not have time, then soak in slightly warm water. Once soaked for the required time, drain the water and set them aside for the use.

Making Onion Ginger coarse Paste + Tomato Cashew Paste

Take a food processor and add chopped onions, ginger, garlic and green chili to it. Process till the ingredients are processed into fine particles.
Take a blender and add chopped tomatoes and soaked cashews to it. Blend it till you get a fine paste.

COOKING ON SAUTE MODE IN INSTANT POT

Gather all the ingredients as mentioned - soaked & drained Dal, onion paste, tomato cashew paste, ghee/oil, other spices and water.
Insert the inner pot into IP and Plug in your Instant Pot. Set it on SAUTE MODE TO HIGH.
Now add ghee/oil in the pot and then cumin seeds. Saute for few seconds. Then add bay leaf + cinnamon stick + black cardamom + cloves + black pepper corns. Saute these whole spices for few seconds. Add onion paste to the pot. Give it a good stir. Cover with a glass lid and cook it for 5-7 minutes, till onions are soft and slightly red. Stir in between to avoid burning at the bottom.
Once the onions are done, add tomato cashew paste to the pot. Give it a good stir mixing with roasted onions. Add all the spices - turmeric, red chili powder, kashmiri lal mirch, garam masala, kasuri methi and salt. Give it another good stir. Cover and cook for about 10 minutes. Keep stirring in between. Cook till it becomes a thick paste.
Once you get a thick paste, add soaked + drained Dal + water to the pot. Give it a good stir. CANCEL THE SAUTE MODE NOW.

COOKING ON MANUAL/PRESSURE COOK IN INSTANT POT

Put the IP LID and set the floating valve at CLOSED. Set the Manual/Pressure Cook Mode on More and Pressure High for 30 Minutes.
Once the timer goes off, let the PRESSURE release NATURALLY. Once the Security pin drops down and pressure is released, open the lid carefully. Add whisked yogurt and Cream to the cooked dal. Mix it properly. Let it sit for about 10 minutes before you serve it. You may add a dollop of butter on top before serving. Truth to be told, I have always enjoyed it more the next day.

SERVING SUGGESTIONS

It is best enjoyed with whole wheat NAAN, Mint Naan and JEERA RICE.

VEGAN NOTES

Use Cooking oil in place of Ghee. To replace the yogurt, simply skip it. To replace Cream, use more Cashew Cream. Instead of making cashew cream with 1/4 cup cashews, make it with 1/2 cup cashews. Use 1/2 of cream at cooking and then add rest of the 1/2 later.
How to make Cashew Cream - Take 1/2 cup soaked cashews and use 1/4 cup of any plant based milk. Blend together in a creamy sauce. It is ready to use.

I am sure that you are going to try it soon, either in Instant Pot or Pressure Cooker or Stove Top. If you tr it, then please send the feedback.

You can order the following from Amazon to make this recipe.

It will not cost you anything extra but will keep the blog running.

Can’t make it now? PIN IT FOR LATER!

Dal Bukhara Instant Pot Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Punjabi Rajma Masala Instant Pot Recipe

March 22, 2018 by simplyvegetarian777 2 Comments

Punjabi Rajma Masala Instant Pot Recipe is a perfect way to enjoy authentic Punjabi Rajma with less effort. This is a No Onion & No Garlic Rajma Recipe and still has the perfect texture, flavor, and aroma. It is best served with Perfectly Cooked Basmati Rice.

Punjabi Rajma Masala Instant Pot Recipe

Just like Punjabi Kadhi, Rajma is another favorite indulgence for my family. Can’t help it, that is how North Indian families live, from Kadhi to Rajma to Mah ki Dal to Chhole and so on. Whenever I ask the family what to cook over the weekend, Amit and Aanya are confused between Kadhi and Chhole, whereas Myraa has her answer fixed with Rajma. So this Rajma was made especially for her, as she calls it Red Beans.

Sabut Dal or Whole Lentils make a significant part of North Indian Meals and that is quite evident with the use of different varieties of Beans and Legumes in our diet. Well, I have to tell you that if you like Rajma then it has to go PUNJABI STYLE. The use of warm spices and the long hours of cooking imparts mesmerizing aroma and spell-binding flavor. You just can not stop at one serving.

Rajma-Chawal goes together which means Red Kidney Beans & Rice. It is a complete FOOD COMA. It resembles The Dirty Rice from Southern American meals. Rajma alone can give a tough competition to American Chili or should I say, it can easily be mistaken as Chili.

Since I am hooked on my Instant Pot, this Punjabi Rajma had to be cooked in it. You can see below, why?..

Why do I cook in Instant Pot?

There is no Baby-sitting your cooking when using Instant Pot, since temperatures are always controlled and the food doesn’t get burnt or spoiled.
I can multi-task my life easily without stress. All you parents can agree with me that when you have kids juggling around between school and activities, life gets PRRETTY fun. So, Instant Pot is a savior. You should believe me since I am a hater turned lover.
Why not use Instant Pot, is rather I would ask.. It is a cooking gadget that is smartly programmed, makes your life easy, makes cooking effortless, you can actually plan your meals in advance and not worry about it. Moreover, it is mess-free one pot cooking.
You come back home hungry and the food is ready, can you beat that? Set your food for cooking in the morning and it is done and ready when you are back. Takes so much stress away from everyday planning. FOOD IS TAKEN CARE OF when you plan with Instant Pot.

Punjabi Rajma Masala Instant Pot Recipe

Some Other Popular Instant Pot Recipes from my Blog are

Punjabi Kadhi Instant Pot Recipe

Saag Aloo in Instant Pot

Pav Bhaji Instant Pot Recipe

Matar Pulav in Instant Pot

Tuscan Vegetable Soup Instant Pot Recipe

Some RAJMA or RED KIDNEY BEANS Recipes from the blog are – Rajma & Soy Patties for Breakfast and Tomato and Red kidney Beans Baskets.

This is how you make Punjabi Rajma Masala in Instant Pot, which is a NO ONION & NO GARLIC RECIPE.

Here is the Stove Top/Pressure Cooker Recipe for the same.

Punjabi Rajma Masala Instant Pot Recipe

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Course: Main Course

Cuisine: Indian

Servings: 6

Author: simplyvegetarian777

Ingredients

2 cups Rajma / Red Kidney Beans I used small Jammu Rajma. Use any that is available.
1/3 cup Chana Dal / Split Gram
500 grams/ 1 pound Tomatoes juicy and plump
1 Big Piece of Ginger about 1 tablespoon
2 small Green chilies Use 1 for medium heat or Skip if you want to make it mild
1 tablespoon Tomato Paste
4 cups Water

OILS & SPICES

1 tablespoon Oil/Ghee
1 teaspoon Cumin seeds
1 Large Bay Leaf
4 Pieces Cloves
4 Pieces Black Pepper Corns
1 Medium Cinnamon Stick
1 Piece Black Cardamom
2 Whole & Dry Red Chili
1 Teaspoon Kashmiri Lal Mirch/ Fancy Paprika
1 Tablespoon Coriander powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala
1 Teaspoon Kasuri Methi
1 Teaspoon Amchur/Khatai/Dry Mango Powder
To Taste Salt

IF YOU DO NOT WANT THE LONG LIST OF SPICES, USE MARKET BOUGHT RAJMA MASALA.

1 Tablespoon Oil
1&1/2 to 2 Tablespoon Rajma Masala MDH or Shaan are good brands for this
TO Taste Salt

Instructions

IMPORTANT NOTE about IP Timings

It takes about 6-7 minutes for IP to start the timer and once the timer is off, it takes IP about 10 minutes to release the pressure naturally. I have written actual time of cooking and have not included the extra time.

Soaking Rajma / Red Kidney Beans

Take Rajma and Chana Dal in a large bowl and wash thoroughly in cold water. Soak both the beans for atleast 5-6 hours. For best results, soak overnight.

Making Punjabi Rajma Masala in Instant Pot

Cooking on SAUTE MODE

Collect all the ingredients beforehand and place near Instant Pot. Wash the vegetables. Drain the water from the beans and set aside. Place the inner pot inside 6 quart Instant Pot and Plug it in. Set it on SAUTE MODE at MORE setting.
Meanwhile, take a blender and add tomatoes, ginger and green chilies to it and make a fine puree. Once the IP screen displays HOT, add OIL, cumin seeds,bay leaf, cardamom, cloves, black peppercorn, cinnamon and dry whole red chilies to it. Saute for about 30-40 seconds and then add KASHMIRI LAL MIRCH + TOMATO PUREE + TOMATO PASTE to it.
Give a good stir and then add all the other spices, besides Amchur to it. Stir once again. Cover with glass lid and let it simmer for 7-8 minutes till it looks slightly thick and cooked. Some people use covering lid specific for IP pots, where as I use any glass lid from my pots and pan collection.
Once the tomato sauce is thick and the bright, add soaked rajma and chana + 4 cups Water to the tomato curry. SWITCH OFF THE SAUTE MODE. Place the IP LID and set the FLOATING VALVE to SEALING.

COOKING ON STEW/MEAT MODE or You may choose Bean/Chili mode as well.

Set the IP on HIGH PRESSURE and MORE STEW MODE for 45 Minutes and forget about it.
Once the pressure is released, open the lid carefully. Add amchur/dry mango powder and give it a good stir. Cook further for 5 minutes on stew mode, uncovered. If Rajma is too thick for you, add warm water as desired and adjust salt and garam masala.
Serve it hot with Basmati Rice or Naan. Or eat it as is like stew. I love it with a slice of rustic bread.

I served my Punjabi Rajma with Basmati Rice, Yummy Aloo Methi and Loads of Salad.

I am sure you are going to try this recipe soon in your Instant Pot. If you do, then send me the feedback, or ask me any question. I will try my best to answer the queries.

Punjabi Rajma Masala Instant Pot Recipe

You can order the following from amazon to make this recipe. It won’t cost you any extra price than stated.

Can’t Make it Now? PIN IT FOR LATER!

Punjabi Rajma Masala Instant Pot Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Instant Pot Pav Bhaji Recipe

February 14, 2018 by simplyvegetarian777 19 Comments

Instant Pot Pav Bhaji Recipe is the lip-smacking delicious street food from Mumbai, India. Potatoes cooked in spicy tomato Curry makes the BHAJI. To counter the heat, bhaji is served with butter grilled Pav or Dinner Rolls. The best part is that this recipe is made in INSTANT POT. The Stove Top instructions are also included.

Instant Pot Pav Bhaji Recipe

Have I ever told you that Pav Bhaji is the GO-TO food of our family? Even the people of Mumbai can not love this lip smacking yummy and buttery fare, as much as my girls do. Whenever a weekend menu is set, either Pav Bhaji or Instant Pot Punjabi Kadhi is always ranking the charts. Though the dish is much of the family favorite, I always dreaded making it often in the traditional STOVE TOP way, because of multiple steps.

Since I have started cooking in Instant Pot, making Pav Bhaji is always a Breeze. It has literally become 1 POT-COOKING.

Fun Intended – When you have teenagers at home, they always come up with weirdest things. My oldest calls this as PAJI….combining the 2 words together…and then gets a good kick as she knows what Paji means… 😉

Let’s get 2 things clear – 1. Why should you cook in an Instant Pot? 2. The components and Recipe of Pav Bhaji.

Here are few things to know about Instant Pot before we move on to the recipe.

Do not get scared by Instant-Pot. Instant-Pot is very promising. It takes a few initial hit and runs, and after that, you operate it smoothly.
Read and understand the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
There is no BABYSITTING on this machine. Cooking is MESS-FREE, EFFICIENT and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.

Instant Pot Pav Bhaji Recipe

SOME PAV BHAJI FACTS

If you are wondering what is Pav Bhaji, then Pav is Dinner Rolls or Buns and Bhaji is Curry.
The Curry is the special part of this combination. This curry needs to be done right to be able to enjoy Pav Bhaji. Potatoes are cooked and mashed in rich and butter tomato base along with seasonal vegetables. Bhaji is cooked for good amount of time for the flavors to mature.
A special Spice Mix called PAV BHAJI MASALA is used to make Bhaji. For HOME MADE PAV BHAJI MASALA, ⇒CLICK HERE⇐ .
Another delicious part of the dish is Butter Grilled or should I say Butter Soaked Pav that is DInner Rolls or Buns.
Garnish and Toppings of this DISH are very important – Finely chopped Onions, Finely Chopped Cilantro/Coriander Leaves, Green Chilies, Freshly squeezed Lemon Juice and Butter. Sometimes Dry Garlic Chili Chutney is also sprinkled over to add more zing.
IMPORTANT – To attain the beautiful RED COLOR of the curry, Use Tomato Paste and Kashmiri lal mirch.

Other ♦INSTANT POT RECIPES♦ from my Blog

Instant Pot Punjabi Kadhi (tried & tested by many with flying colors), Instant Pot Aloo Saag (loved by many), Instant Pot Perfect Matar Pulao (with each grain separated).

This is how you make Pav Bhaji.

Given are the Methods for Instant Pot, Pressure Cooker which shall be similar to Instant Pot and Stove Top as well.

Important – The actual Instant Pot Time is 10 minutes cooking. The extra 10 minutes given in the recipe are for the time Instant Pot takes, to start the Timer. Use hot water to reduce the time.

Instant Pot Pav Bhaji Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: Main Course

Cuisine: Indian

Servings: 8 people

Author: simplyvegetarian777

Ingredients

Vegetables

1 Medium Onion chopped fine
2 tsp Ginger chopped fine
2 cloves Garlic chopped fine
1 Green Chili chopped fine
4 Medium Tomatoes use red, ripe & juicy tomatoes
3 tbsp Tomato Paste
3 Large / 5 Medium Potatoes chopped into large cubes
1 small head / 2 cups Cauliflower florets use small florets
1 Cup Cabbage shredded fine
1 Medium size Bell Pepper/ Capsicum chopped fine
1 Large Carrot chopped fine
1/2 cup Green Peas
2 cups Water

Pav / Dinner Rolls / Buns - 18 or more

Oils & Spices

1 tbsp Cooking Oil
1 tbsp Butter
2 tsp Kashmiri Lal Mirch optional
1-2 tbsp Pav Bhaji Masala as per taste
1/2 - 1 tbsp Salt or to taste

Garnish or Toppings

1/4 cup Cilantro / Coriander leaves chopped fine
1 small Onion chopped fine
1 large Lemon cut into slices
3-4 Green Chilies chopped fine
8 tsp Butter optional. use less or more as required.

Instructions

Keep vegetables chopped and all the ingredients ready.

INSTANT POT METHOD

Plug in the 6 quart Instant pot. Place the Inner pot inside. PRESS SAUTE MODE and set it on HIGH.

COOKING ON SAUTE MODE

After pressing the SAUTE MODE, wait till HOT appears on the display screen. When the Inner Pot is Hot, add OIL and Butter to it. When Butter melts, add Onions, Ginger, Garlic and Green chilies. Stir and Saute till Onions are slightly golden. To fasten up this process, cover with lnstant pot lid and cook onions for a minute first. Then remove the lid and cook onions till slightly golden. It should take 3-4 minutes in all.
Now add chopped tomatoes + tomato paste + kashmiri lal mirch (if you are using) to the pot. Give it a good stir. Cover with the IP LID and cook the tomatoes for 2 minutes till they are mushed and saucy.
Remove the lid. Add all the vegetables besides Green Peas. Give it a good stir. Add PAV BHAJI MASALA and Salt. Give it a good stir again. If you do not have home made masala, then use either MDH or Shaan brand Pav Bhaji Masala. These are good. See the NOTES at the bottom for the spices to use when you do not have PAV BHAJI MASALA at all.
Add 2 cups water to the Instant Pot. Give it a good stir. CANCEL THE SAUTE MODE NOW.

COOKING ON MANUAL / PRESSURE COOK MODE

Set the FLOATING VALVE to SEALING. Press the MANUAL / PRESSURE COOK MODE and set it to MORE and set the PRESSURE TO HIGH. Set the TIME to 10 minutes.
It will take about 7-8 minutes for Instant Pot to kick in Pressure Mode. Then it will actually start cooking. To speed up the process, you can use hot water.
Once the timer beeps, Release the pressure MANUALLY, after 5 minutes. Open the lid carefully and plug out the Instant Pot. Take the Potato Masher and run it through the Instant Pot, mashing the potatoes and other vegetables, till they are of the consistency that you like.
Add Green Peas to the Instant Pot. Close the lid again and let sit for 5 minutes. Open the lid. Check for Salt and Spice level. Add more salt and Pav bhaji masala if required.
Pav Bhaji is ready to be served with Butter Roasted Pav and all the Toppings.

SERVING SUGGESTION

Take a plate, scoop some Bhaji and add some butter on top. Place 2 Butter roasted Pav. Squeeze some lemon juice n bhaji. Sprinkle some chopped cilantro leaves + Green Chilies+ chopped onions on top of bhaji. If desired, add some garlic chili chutney powder.

NOTES

If you do not have Pav-Bhaji masala, then use 1 tbsp coriander powder + 1/2 tsp red chili powder + 1tsp Kashmiri lal mirch + 1/2 tsp Turmeric + 2 tsp Fennel powder + 1&1/2 tsp Garam Masala + 1/2 tbsp Dry Mango powder.

PRESSURE COOK METHOD

All of the steps remain the same in Pressure cook method. You have to cook the vegetables and potatoes for 2 whistles in this case. Once the pressure is released, open the lid and mash potatoes and vegetables with potato masher. Your Pav Bhaji in Pressure cooker is ready.

STOVE TOP METHOD

For stove top method, your vegetables need to be parboiled and potatoes need to be boiled as well before making pav bhaji.
Most of the Cooking steps remain same in Stove top method. You cook onion tomato the same way as above in a large saute pan. Add parboiled vegetables and potatoes to the pan. Add spices and salt plus water. Cook for 1/2 hour on medium heat while stirring occasionally. Once done, mash with potato masher. That's it. Your Stove Top Pav Bhaji is ready.

I am sure that you will surely be looking into buying an Instant Pot, if you do not have any. I recommend 9-in-1 6 quart Instant Pot Duo and if you are looking to buy the 2nd instant pot, then 3 quart Mini Instant Pot is a must buy.

Do leave your comments if you have any quarries or share your joy if this becomes a hit at home.

Instant Pot Pav Bhaji Recipe

You can purchase some of the kitchen equipment and ingredients here, to make this recipe easily.

Instant Pot

Instant Pot Lid

Potato Mahser, stainless steel, I love this and I use this in my kitchen.

Knife

Chopping Board

Tomato Paste

Can’t make it now? Save Instant Pot Pav Bhaji Recipe for Later!

Instant Pot Pav Bhaji Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Saag Aloo Instant Pot Easy Recipe

February 1, 2018 by simplyvegetarian777 27 Comments

Saag Aloo is a famous dish of North Indian Cuisine. Traditionally, people use Winter Greens Mustard Leaves to make Saag. You can make this recipe in Instant Pot or Stove Top. I have used Super Food Kale Leaves in this recipe. You can use Mustard Leaves as well for this recipe. It is a tried and tested recipe.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

Saag Aloo

I make Saag with whatever greens I get. Sometimes I use Mustard Greens which are traditionally used in this recipe. Then there are times when I have cooked Saag with a combination of Spinach and Methi (fenugreek leaves), and then with collard greens and mustard leaves combined. Basically, I cook saag with whatever Greens I get.

Since the traditional Saag takes a long time to cook to get that authentic flavor, I loved cooking it in Instant Pot. This kitchen gadget is no less than the Magic Pot. Not only, the mess created was less with all that splattering but the time taken was much less as well.

I am going to give the recipe for Instant Pot as well as Stove Top. You can pick and choose whichever method you like. For Stove-Top SARSO KA SAAG RECIPE, CLICK ⇒HERE⇐ .

Here are few things to know about Instant Pot, before we move on to the recipe.

Do not be intimidated by Instant-Pot. Accept it and Embrace it. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
Read the manual carefully for functions.
There is no BABYSITTING on this kitchen gadget. Cooking is MESS-FREE and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

What is SAAG?

Saag is a nutrients rich dish, very popular in Northern Region of Indian Sub-continent. It is a Winter dish made with Seasonal Green Leaves. Punjabi Sarso ka Saag is made with Mustard Leaves and is much relished when lush mustard leaves are available in Winters. It is a much desired dish in the regions of Uttar Pradesh, Haryana, Kashmir and Nepal.

There are many variations available for Saag. People add Chickpeas (chhole), Paneer, Tofu, Mixed Vegetables and Potatoes (aloo) to the cooked Saag. I add paneer often but since I didn’t have paneer, I added Aloo to the Saag. And it was such a delicious and comforting addition.

Some Instant Pot Recipes from blog are – Punjabi Kadhi in Instant Pot, and Matar Pulav in Instant Pot. Some other Vegan Curries from the blog are – Aloo Akbari, Mehti Mushroom curry, Kala Chana curry, Jimikand Curry and more.

This is how you make Saag Aloo in Instant Pot. Since many people do not use Instant Pot, you can find the Stove Top instructions as well in the recipe.

Saag Aloo

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Course: Main Course

Cuisine: Indian

Servings: 6

Author: simplyvegetarian777

Ingredients

12 ounce / 350 grams Kale Leaves or Mustard Leaves (I use prewashed, trimmed and bagged) If you are buying the leaves with stem then buy more than mentioned so that you have mentioned amount after removing the ribs.
1 small Red Onion roughly chopped
2 large Tomatoes roughly chopped
1-2 Green Chillies as per taste, optional if you don't like it too hot
1 thumb size piece Ginger
1/2 pound / 250 grams Baby Potatoes or Use 2 Large Potatoes peeled
1 tbsp Corn meal (makki ka atta)/ Besan (gram flour) In case you can't find either flours, then use corn starch/flour
1+2+1/2 cup Water

Oil & Spices

1 tbsp Cooking Oil Traditionally Mustard Oil is Useda.
1 tsp Cumin seeds
1 tbsp Coriander powder
1/2 tsp Turmeric / Haldi
1/2 tsp Red Chili powder
1 tsp Salt or to your taste

Tadka or Tempering (Optional)

1 tbsp Cooking Oil
1 tsp Cumin seeds
1-2 Red Chili, dry whole
1/2 tsp Red chili powder/Kashmiri lal mirch
1 pinch Hing / asafetida

Instructions

INSTANT POT COOKING

Place the 6 qt or Larger Inner Pot inside and PLUG IN the Instant Pot. Wash, Trim and Chop xthe Greens. Gather other Ingredients

SAUTE MODE

Press the Saute mode on MORE. Wait till HOT appears.
Add oil to the inner pot and wait for few seconds. Now add cumin seeds to the oil. Once the seeds start crackling, add onions to the pot. Saute for 2 minutes till the onions become soft and translucent.
Add tomatoes, ginger and green chilies to the pot. Cover with a pan lid (not instapot lid) and Cook for another 2 minutes till tomatoes are mushed.
Add all the spices and give a good stir. Now add 1 cup water and chopped Kale Leaves or Mustard Leaves, whichever you are using. Give another stir. It might get tight inside the pot but will settle down once greens are cooked.
Place the Instant Pot Lid and set the Floating Valve on SEALING.
CANCEL the SAUTE MODE.

MANUAL / PRESSURE COOK MODE

Press the Pressure cook mode on and set it to NORMAL and set Pressure to HIGH for 2 minutes.
It will take 6-7 minutes for Insta Pot to kick in after getting warm enough. When the timer goes off after 2 minutes, Release the pressure manually after 7-8 minutes.
Open the lid carefully. You will notice that the leaves have settled down at the bottom and Insta Pot has lot of space. Cancel the Manual mode.
You got to PUREE the Contents inside the Pot. Now there are 2 ways to Puree it. Either use Hand Blender and Puree the leaves OR transfer the contents into a blender and puree. Pick whichever method yo want to. If pureeing in blender, then transfer it back to the insta pot.
In a cup, dissolve 1 tbsp corn meal or besan with 1/2 cup water, leaving no lumps behind.
Add this corn meal or besan mix to the Leaves Puree plus add 2 more cups of water. Adjust salt and red chili to your taste, if required. How? do a taste check with spoon and adjust :).
Add the peeled baby potatoes or 2 large potatoes chopped into 1 inch cubes to the Kale or Mustard leaves puree. Give it all a good stir.
Set your Instant Pot on Pressure Cook / Manual Mode on NORMAL. Keep the Pressure level LOW and set the time for 4 minutes.
After few minutes, manual mode will kick in action. Once the timer goes off after 4 minutes, let it sit like that till pressure is released normally on its own.
Once pressure is released, open the IP and you will notice that Saag is cooked and so are the potatoes inside.

Making Tadka or Tempering

Heat oil in a small pan. Add cumin seeds and hing (asafetida) to the pan. Once the seeds start crackling, add dry red whole chillies and saute for few seconds. Add red chili powder and Switch off the heat. Add it to the prepared Saag.

STOVE TOP COOKING

The first part of the instructions for Stove Top cooking remain the same as in SAUTE MODE of of Instant Pot.
Part 1 - Heat Oil in a deep Sauce pan. Add cumin seeds and reduce the heat. When seeds crackle, add onions and saute for 2 minutes till onions are soft. Add tomatoes, ginger and green chili. Cover and cook on medium heat for another 2 minutes. Remove the lid and add all the spices and chopped greens along with 1 cup water. Give it a good stir. Cover it with the lid and cook on medium heat for about 8-10 minutes till greens become limp and settle at the bottom of the pan. Switch off the heat. Wait for 5 minutes and then puree it either with hand blender or in the blender.
Part 2 - Return the Puree or saag to the same sauce pan. Mix 1 tbsp corn meal or Besan in 1/2 cup water. Add it to the puree along with 2 cups water and adjust salt and red chili powder. Give it a good stir. Cover the pan with lid and cook on low medium heat for 30 minutes, till the saag becomes thick. Keep stirring in between to avoid burning.
For the Potatoes - You have to boil the potatoes separately in this case. Add it to the Saag in the last 15 minutes of cooking so that they can absorb the flavors as well.
Make Tadka or Tempering for more flavor, as mentioned above. Add Tadka when Saag Aloo is prepared.

Serving Suggestion

Saag Aloo is best served with Besani Roti, Missi Roti, Makki Roti or Naan.

If you try this recipe, do give me a shout-out and join me on Facebook, Pinterest, Twitter and Instagram.

It is a perfect recipe to make on a weekday or weekend. Busy or not, making Saag is easy now on any day. Take it for a get together or make it to treat your guests.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

Can’t Make it Now? Pin Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot} for Later.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Instant Pot Matar Pulav Easy Recipe

January 23, 2018 by simplyvegetarian777 4 Comments

Instant Pot Matar Pulav or Peas Pulao is a popular recipe from North Indian cuisine made with Peas and Basmati RIce. It is a simple recipe that is naturally Gluten-free and can be made vegan easily. The Pulav is delicious when served warm with some chilled yogurt, pickles, and papadums.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Instant Pot Matar Pulav Easy Recipe

Winters + short days + running around the clock calls for easy and simple recipes that are efficient and nutritious. When made with everyday ingredients, these recipes are more appreciated. I am sure that you will agree with me on that.

Thanks to Instant Pot, life has become less complicated and more manageable in the kitchen. If you are new to Instant Pot, then this is the right recipe to start with. What better than the humble rice to break the ice, right?

Here are few things to know, before we move on to the recipe.

Do not be intimidated by Instant-Pot. Accept it and Embrace it. Instant-Pot is very promising. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
Read the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
There is no BABYSITTING on this machine. Cooking is MESS-FREE and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Coming back to Matar Pulav. MATAR is GREEN PEAS and PULAV is RICE DISH, also known as Pilaf in some cuisines. An important point to note in North Indian Rice DIshes is that Basmati Rice is used and is cooked in a way that every grain remains separated after cooking. Mushy Pulav is a culinary no-no. Pay attention to the Tips and Tricks as mentioned in the recipe to get it right.

Check out the Instant Pot Queen Archana Mundhe’s blog Ministry of Curry for a treasure cove of Instant Pot Recipes.

This is how you make Instant Pot Matar Pulav

Total Cooking Time mentioned in the recipe includes the time it takes for IP to kick in and release the pressure.

Instant Pot Matar Pulav is a delicious Pulav without much hassle. It is made with green peas and basamati rice. It is a glutenfree recipe and can be easily made vegan. #instantpotrecipes #instapotrice #matarpulav #pilaf #peaspulav #glutenfreemeal #vegan #lunchideas

Instant Pot Matar Pulav {Pea Pilaf} Recipe

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Instant Pot Matar Pulav is a popular recipe from North Indian cuisine made with Peas and Basmati RIce. It is a simple recipe that is naturally Gluten-free and can be made vegan easily. The Pulav is delicious when served warm with some chilled yogurt, pickles, and papadums.

Course: Main Course

Cuisine: Indian

Servings: 4

Author: simplyvegetarian777

Ingredients

2 cups Basmati Rice
1 tsp Ginger finely chopped
1 large Onion, Red chopped into thin slices
1 cup Green Peas, frozen or fresh
2&1/2 cups Water to cook

Oil & Spices

1 tbsp Ghee Use Cooking Oil for Vegan Option
1 tsp Cumin seeds
1 Bay leaf, small
1 Cinnamon Stick, small
4 Cloves
4 Black Pepper corns
2 Green Cardamom slightly crushed
1 Black Cardamom
1/2 tsp Garam Masala good quality,
1/4 tsp Red Chili Powder
2 tsp Salt or to taste

Instructions

Preparing the Rice

Wash Basmati Rice 4-5 times under cold running water till water runs clear. This is important to wash away any chemicals and preservatives. Soak rice for 25-30 minutes in just enough water, covering the surface. After 30 minutes, drain the water. While rice is soaking prep other things for the recipe like chopping the onions, ginger and gathering other ingredients together.

Making Matar Pulav in Instant Pot

Set Instant Pot on SAUTE MODE

Plug in the IP. Place the inner pot. Press the SAUTE MODE on your IP and set it to HIGH.
When HOT is displayed, add ghee to the inner pot. Add cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, green cardamom and black cardamom. Saute for 30-40 seconds till cumin seeds start crackling.
Now add chopped ginger and thinly sliced onions to the pot. Saute for 4-5 minutes, until onions are slightly brown and crisp.
Add soaked & drained RICE + GREEN PEAS to the Insta Pot along with Garam Masala, Salt, and Red Chili Powder. Give it a good stir and cook for 30-40 seconds.
Add 2&1/2 cups of water to the IP. Again give it a good stir.
Place the IP LID. Close it and set the FLOATING VALVE to SEALING.
Now CANCEL the Saute Mode.

Set Instant Pot on MANUAL / PRESSURE COOK MODE

Set the Manual/Pressure cook mode to 5 MINUTES and HIGH PRESSURE. It will take good 5-6 minutes for IP to kick in the cooking mode. It takes that much of time to heat up.
Once the beep goes off after 5 minutes are over, immediately, set the FLOATING VALVE to Venting that is QUICK MANUAL PRESSURE RELEASE.
Once the pressure is released and the safety pin drops down, open the lid carefully. Let the rice sit in the pot without touching for about 5 minutes.
Now take a fork and fluff it gently and slowly, separating each grain carefully. Matar Pulav in Instant Pot is ready where every grain is separated beautifully and each rice grain is still long and intact. KHILE KHILE CHAWAL.

Serving Suggestion

It is best served hot or warm with Raita, Pickle, and Papadums.

PRESSURE COOKER METHOD

Most of the steps remain the same. Only difference is cook the rice in pressure cooker in 3 cups of water. After the first whistle, turn the heat off and release the pressure quickly. Rest follow the same tips for fluffing the rice.

STOVE TOP COOKING IN PAN METHOD

Most of the steps remain the same. When you cook in a Pan, cook in 3&1/2 cups water. After first boil, reduce the heat and to lower medium. Cook it covered till all the water is absorbed. Switch off the heat. Wait for 5 minutes after opnening the lid. Fluff the rice with fork as directed above.

I am sure that you are going to try this soon. Some other Pulav recipes are – Kashmiri Pulav, Jodhpuri Pulav, Mint Peas Pulav, Gobhi Anaar Pulav, Indian Winter Vegetable Pulav , Farro & wild RIce Pilaf and many more.

My mother in law often made this dish, when she was short of time or didn’t want to cook elaborate. She called these Matar ke Chawal. This dish used to be one of my favorites from her recipes. Simple and rustic flavors of this dish are very fulfilling and the aromas are pretty ambrosial. Sometimes you do not need a variety of dishes or complicated elaborate recipes to please your heart. SIMPLE wins you over like none other.

If you do try it, then please share the feedback with me on social media. Tag me with @Simplyvegetarian777 on Facebook, @simplyvegetarian777 on Instagram, or simplyveg777 on Twitter.

This is a perfect recipe for any lazy weekend or take it for your get together. Matar Pulav can be an easy lunch meal that is vegetarian and can be easily made vegan. It is a complete meal for everybody including those who are allergic to Gluten, making it gluten free as well.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Some more Instant pot recipes from other bloggers are –Instant Pot Pav Bhaji, Instant Pot Chipotle lentil Zoodle Soup, Instant Pot Khichdi, Instant Pot Vegetable Pulav, Spinach chili, Instant Pot Dal Fry.

Some Products that made this recipe possible are –

Can’t make it now? PIN Instant Pot Matar Pulav for Later!

Matar Pulav {Peas Pilaf} Instant Pot Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Instant Pot Punjabi Kadhi Recipe

January 17, 2018 by simplyvegetarian777 20 Comments

Instant Pot Punjabi Kadhi Recipe is a life saver recipe. It is cooked in 15 minutes and is on the table in less than 1/2 hr. This is an authentic recipe, done fast with no mess. It is best served with hot steaming rice.

Instant Pot Punjabi Kadhi Recipe

Okay people, before somebody starts accusing me with “how can this be authentic Punjabi kadhi, when there is no pakoda(fritter) in it? Let me make my case by saying that I was too lazy to deep fry the pakoda and too excited to get this recipe right in my Insta-Pot, that I “make-do” with deep fried Boondi (deep fried gram flour pearls). The base of this Punjabi Kadhi is authentic, how my mum or mum-in-law would make at home in Northern States of India.

CHECK OUT HERE⇐ for STOVE TOP PUNJABI KADHI RECIPE.

Here are few things to know, before we move on to the recipe.

Do not be intimidated by Instant-Pot. Accept it and Embrace it. Instant-Pot is very promising. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
Read the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
There is no BABYSITTING on this machine. Cooking is MESS-FREE and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode. CHECK OUT HERE⇐ for detailed INSTANT POT Parts and Operations.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.

Instant Pot Punjabi Kadhi Recipe

Some other Gas Stove Kadhi Recipes from my blog are – Lehsuni kadhi and methi pyaaz ki kadhi. These recipes can be made in Instant Pot, using the same method as mentioned below.

This is how you make Instant Pot Punjabi Kadhi Recipe, without a mess and in less time.

Instant Pot Punjabi Kadhi Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Instant Pot Punjabi Kadhi Recipe is a life saver. It is cooked in 15 minutes and is on the table in less than 1/2 hr. This is an authentic recipe, done fast with no mess. It is best served with hot steaming rice.

Course: Main Course

Cuisine: Indian

Author: simplyvegetarian777

Ingredients

Punjabi Kadhi Ingredients

1/2 cup Besan / Chickpea Flour sieved
2 cups Yogurt sour
1 tbsp Ginger finely chopped
2 Green Chillies slit into 4s
6 cups Water

Oil & Spices

1 tbsp Ghee
1 pinch Hing / Asafetida
1 tsp Jeera / Cumin seeds
1 tsp Methi dana / Fenugreek seeds
2 Lal Mirch Sabut / Red Chillies Whole & Dry
1/2 tbsp Haldi / Turmeric powder
1/2 tsp Lal Mirch powder / Red chili powder
To taste Salt
1 tsp Ginger finely chopped
1-2 Green Chillies slit into 4s

Tadka Ingredients

1 tbsp Ghee
1 tsp Cumin seeds
1 small pinch Hing/Asafetida
1 tsp Degi Mirch or Kashmiri Lal Mirch

Instructions

Preparing for Punjabi Kadhi

Take a large mixing bowl and sieve the besan/gram flour in it. Whisk the yogurt and add it slowly to the flour. Keep stirring vigorously with the whisk, to avoid any lump formation. Add 2 cups of water. Mix with Besan and yogurt. Set aside.

Making Punjabi Kadhi in Instant Pot

Use 6 quart Instant Pot or larger. Do not use the MINI INSTANT POT for making Punjabi Kadhi.
Place the Instant Pot on an open counter space. Make sure that it is away from the wall and away from any cupboard above it. Place the Inner Stainless Steel Pot inside the Instant Pot Base. Make sure that the lid has its sealing ring placed properly.
Plug in the Instant Pot. Press SAUTE MODE and set it on NORMAL by pressing the saute mode. Now wait till the screen displays HOT.
Add Ghee or cooking oil to the Inner pot and wait for few seconds till ghee heats up. Now add Hing (asafetida), methi dana (fenugreek seeds), cumin seeds and whole dry red chilies to hot ghee. Saute for few seconds till cumin seeds turn slightly golden. Add Ginger and green chili. Give it a good stir.
Now slowly pour the besan mix into the inner pot. Give it a good stir. Add turmeric powder, red chili powder and salt to taste. Give another good stir. Add the remaining 3 cups of water and adjust salt. Stir again. Save 1 cup of water for later.
Now place the lid of the pot and rotate it clock-wise to lock it in place. Press CANCEL to cancel the SAUTE MODE setting.
Set the FLOAT VALVE to VENTING. This will not build the pressure inside the pot and will keep releasing the pressure side by side.
Press SOUP/BROTH Mode and set it on LESS. Make sure that the PRESSURE is also set to LESS. Set the timer for 15 minutes.
Please take the extra time into account that Instant-pot takes to become hot and kick in actual cooking. It is about 7-8 minutes pre-cooking. You should not use the hot water in this recipe or else besan in the recipe can thicken and become lumpy.
After you hear the beep from the Instant-Pot, wait for few minutes. Now open the lid carefully.
The kadhi might seem saturated or concentrated. Take a stirring spoon or ladle and give it a good stir. Kadhi is ready. If it is too thick for you, add 1 cup of hot water, as desired and adjust the salt.
If it is too thick for you, add 1-2 cups of hot water, as desired and adjust the salt. Put the instant pot on MORE SOUP MODE and bring it to a boil.

Making Tadka for Kadhi

Heat Ghee in a small pan. Lower the heat to lower medium and add hing+cumin seeds to the pan. Once the cumin seeds start crackling, lower the heat and add degi mirch or kashmiri mirch. Immediately switch off the heat. Add this tadka to Punjabi Kadhi.

Serving Suggestion

Punjabi Kadhi is best served with Jeera Rice or Plain Basmati Rice. It is often relished with Parantha and naan as well.

Isn’t that wonderful that you can cook such authentic recipe like PUNJABI KADHI in just 15 minutes? I have started making it more often now, since I do not have to babysit Kadhi anymore and to top that there is no more spilling or mess.

Instant Pot Punjabi Kadhi Recipe

Some ingredients that you can order Online to get started with this recipe are

Can’t make it now? PIN Instant Pot Punjabi Kadhi Recipe for Later!

Instant Pot Punjabi Kadhi Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

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Instant Pot Vegetarian Recipes

Dal Bukhara Instant Pot Recipe

What is Dal Bukhara ?

I would highly recommend to include Lentils and Beans in your weekly diet. Here is Why?

Why Should you cook it in Instant Pot?

Here are some close cousins of DAL BUKHARA –

Some Popular Instant Pot Recipes from my BLOG are –

This is how to make DAL BUKHARA IP RECIPE

You can order the following from Amazon to make this recipe.

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Punjabi Rajma Masala Instant Pot Recipe

Why do I cook in Instant Pot?

Some Other Popular Instant Pot Recipes from my Blog are

This is how you make Punjabi Rajma Masala in Instant Pot, which is a NO ONION & NO GARLIC RECIPE.

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Instant Pot Pav Bhaji Recipe

Here are few things to know about Instant Pot before we move on to the recipe.

SOME PAV BHAJI FACTS

Other ♦INSTANT POT RECIPES♦ from my Blog

This is how you make Pav Bhaji.

You can purchase some of the kitchen equipment and ingredients here, to make this recipe easily.

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Saag Aloo

Here are few things to know about Instant Pot, before we move on to the recipe.

What is SAAG?

This is how you make Saag Aloo in Instant Pot. Since many people do not use Instant Pot, you can find the Stove Top instructions as well in the recipe.

Can’t Make it Now? Pin Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot} for Later.

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Instant Pot Matar Pulav Easy Recipe

Here are few things to know, before we move on to the recipe.

This is how you make Instant Pot Matar Pulav

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Instant Pot Punjabi Kadhi Recipe

Here are few things to know, before we move on to the recipe.

This is how you make Instant Pot Punjabi Kadhi Recipe, without a mess and in less time.

Some ingredients that you can order Online to get started with this recipe are

Can’t make it now? PIN Instant Pot Punjabi Kadhi Recipe for Later!

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