Episode 111: The Essential Indian Instant Pot Cookbook with Author Archana Mundhe

Monday, October 15, 2018
We're delighted to chat with Archana Mundhe of The Ministry of Curry about her new cookbook, The Essential Indian Instant Pot Cookbook. She goes into the history and the role that traditional pressure cookers play in Indian cooking, how she transitioned her family recipes to the Instant Pot, and also how you can transition your favorite dishes to the Instant Pot. We also love these Rubbermaid containers and want to try Duke's Mayo.

Let's taco 'bout it!

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Let's taco 'bout it!

  • Traditional stove-top pressure cookers are usually employed in making Indian food, so using the Instant Pot is a natural fit.
  • The Saute function on the Instant Pot is perfect for browning meat, tempering onion and garlic, and roasting spices before your bring the Instant Pot to pressure. After the pressure comes down, the Saute function is great to get the sauce to the right consistency. Remember to deglaze the bottom of the pot after sautéing, so it doesn't give you the Burn alert.
  • Instant Pot needs to come out with an Instant Pot that's compatible in India, so Archana's mom can get one!

  • When converting your own recipes to the Instant Pot, 1) set realistic expectations and 2) remember that there is no evaporation when using the IP (ie you may need to cut back on your liquids).
  • Tip for cooking with the Instant Pot: Make sure all your ingredients that will go in the Instant Pot are ready to go.
  • Essential Indian ingredients: Fresh garlic, fresh ginger, fresh cilantro, Indian chiles (or jalapeno or Thai chiles), red and yellow onions, plum tomatoes, cauliflower, baby spinach, and a good quality whole wheat flour (for paratha).

Run Time: 61 minutes

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