Indian Instant Pot Cookbook

I've only tried one recipe so far (the Butter Chicken on pg. 98) and it was a hit with the group of 3 that I made it for (2 are fussy eaters). Very tasty, very easy and no special, far flung ingredients required. Although it takes only 10 minutes of pressure cooking, the total time was about an hour and a quarter (I allowed a lot of time for sauce to cool down and then a lot of time on the Saute setting to reheat after blitzing the sauce). This was very easy to make too and so nice that cleanup is a breeze. Looking forward to trying more recipes but the book was well worth buying for this butter chicken recipe alone. Update May/2018: Since writing my initial review, I've also tried the recipes for Pork Saag and Kheema Nariyal Saag, both were very delicious. Tonight it's Chicken Vindaloo and I'm expecting this to be a winner too. Recipes are very easy to work with, can't recommend this cookbook enough :) Downside: My husband isn't a fan of Indian food so I can't go through the cookbook as quickly as I'd like ;)

I've been making Indian food for 30 years but I didn't learn to cook in an instant pot - this book has helped me reformulate old recipes in new instant pot compatible techniques and also given me some lovely new recipes to try. So far following the recipes and techniques in this book I've had beautiful results every time. Well worth the purchase.

Well explained

For as much as I love cooking, I was one of the last people my age I know to hop on the Instant Pot bandwagon. This cookbook is what got me there. One day I thought, I wonder if the IP makes cooking Indian food a lot easier, and I wonder if there's a dedicated cookbook for that. This book came up immediately. And so, come Prime day when the IP was an amazing price, I took the plunge. However, I still didn't get this book right away. Noticing on a review that the author has a website featuring many of the recipes in this book, I decided to try out a couple of those before spending the money on the book. After the butter chicken, homemade paneer, which was then incorporated into a matar paneer, and a dal soup (all within a week mind you) I finally realized this book would be well worth it. Upon its arrival, and my perusal thereof, my excitement was through the roof. Pitre, for the ease of us home cooks, deliberately limited the necessary spices and specialty ingredients needed to make these recipes. Her writing style is fun, even dropping a Lord of the Rings reference at one point, and smart, and she expertly demonstrates a thorough understanding of food science and the principles at play during the pressure cooking, all of which give me confidence in these recipes. This isn't just some amateur blogger's slapped-together attempt to be current. The contents are well rounded, from the homemade spice blends, sides, mains of the meatless, seafood, and meat varieties, drinks, and desserts. The spread of lassi recipes (relevant because one can make the yogurt for it in the IP) in itself is impressive and mouth-watering. I have a feeling this is going to be one of my most used cookbooks in my collection!

En mycket givande och iderik bok, skall bli ett nöje att testa dessa recept. Alla de fantastiska kännda recepten som chicken korma, chicken tikka masala m.m. Recept på Gara Masala, Ghee och mycket mycket mer. Detta är en ny juvel i min kokboks samling!