Urvashi Pitre - Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast

Copyright 2017 Urvashi Pitre

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The garam masala recipe originally appeared in 660 Curries by Raghavan Iyer (Workman Publishing, 2008). It is reprinted with permission.

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Photography Melina Hammer,

John Kasinger

ISBN: Print 978-1-93975-454-7

eBook 978-1-93975-455-4

To my family, who puts up with all the not-so-perfect recipes, and to my readers, who trust me enough to make my recipes for their families.

MASAL BHAT
Marathi Spiced Rice

KHICHADI
Rice with Lentils

DAL FRY
Lentils with Fried Onions

DAL MAKHANI
Creamy Lentils

LANGAR KI DAL
Creamy Mixed Lentils

CHANA SALAAD
Chickpea Salad

PUNJABI LOBIA
Black-Eyed Peas with Spinach

MATKI CHI USSAL
Spiced Sprouted Beans

PUNJABI RAJMA
Red Kidney Beans

ALOO GOBI
Potatoes and Cauliflower

ALOO JEERA
Cumin-Spiced Potatoes

BEET KOSHIMBIR
Beetroot Salad

BUNDH GOBI MUTTER
Cabbage and Peas

BAINGAN BHARTA
Smoky Mashed Eggplant

MARATHI KADHI
Tangy Yogurt Soup

MARATHI RASSA
Mixed Vegetables with Coconut

SINDHI SAI BHAJI
Sindhi-Style Mixed Vegetables

PATRA NI MACCHI
Fish with Green Chutney

JHINGA NARIYAL WALA
Shrimp Coconut Curry

MURGH MAKHANI
Butter Chicken

KHEEMA NARIYAL SAAG
Ground Beef Coconut Curry and Spinach

KHEEMA MATAR
Spiced Ground Beef

LAMB ROGAN JOSH
Lamb Curry

LAMB DUM BIRYANI
Lamb and Rice Casserole

AAM PANHA
Raw Mango Drink

GULABI DOODH
Rose Milk

MASALA CHAI
Spiced Tea

ELAICHI DAHI
Creamy Cardamom Yogurt

MITHA DAHI
Steamed Yogurt Custard

GAJJAR HALVA
Carrot with Raisins

CHAWAL KI KHEER
Indian Rice Pudding

NARALI BHAT
Sweet Coconut Rice

I love to cook and to share recipes. Which is odd, because Im terrible at following recipes, and Im especially bad at following Indian recipes. They often contain an intimidating list of ingredients and multiple steps, and by the time Im done reading them, Id just as soon eat a peanut butter sandwich.

I want to show you how you can easily and authentically replicate the recipes I grew up making, without resorting to jarred sauces and premade pastes. I understand that not everyone has easy access to a variety of exotic ingredients. This book uses the most basic ingredients that are needed to create the delicious flavors of Indian cooking. Ive included a visual primer on the eight spices and the eight dals that you will need to cook these recipes. Over time you may want to add to your repertoire, but this is a good start.

Every recipe in this book has been tested, not just by me but by several generous people in the Instant Pot Community Facebook group as well as by readers of my blog, can easily turn into other dishes. Many testers doubled, tripled, and even quadrupled the recipes with good results, and kept cooking times the same.

Namaste to you and yours, and thank you for letting me guide you to becoming an accomplished cook of Indian cuisine.

I began cooking for my family and for myself when I was 14 years old. I was expected to prepare dinner for the family every evening, and because of my mothers generous heart, family meant anyone who happened to be staying with us or strolling by the house at dinnertime.

I didnt find any delight in cooking. I resented working in the kitchen while my friends got to enjoy being teenagers. But my mother worked, which was unusual in those days, so the cooking fell to me. Also unusual was the fact that my parents grew up in different parts of Indiamy mother in Punjab, up north, and my father in Maharashtra, in the west not far from coastal Bombay (now known as Mumbai). The different foods, and food traditions, associated with the two locations meant that I learned to cook a wide range of dishes native to many parts of the country.

No matter that I would complain about doing those household chores; my mother demanded that I learn to run a household. She wanted me to have the skills that I would need to live an Indian life. It wasnt until much later, after moving to America, marrying my first husband, and raising my own children, that I started to use my cooking knowledge. I was surprised to discover that many people had never learned how to cook. I thanked my mother silently for ensuring that I was equipped for life on my own, and for developing my ability to cook for my family.