Tag Archives: Vegetarian

Madhur Jaffrey’s Instant Pot Dal Makkhani (with my tweaks)

I found this recipe at Food52, and just ordered her new Instant Pot cookbook!

  • 1 cup whole urad with skin (also called sabut ma; these are small and black in colour)
  • 1/2 cup dried red kidney beans (called rajma in Indian stores; I prefer the smaller ones)
  • 1 tsp salt (plus more, to taste)
  • 4 teaspoons peeled fresh ginger grated to a pulp (or from a tube)
  • 1 tablespoon crushed garlic (or from a tube/jar)
  • 1 cup pureed or strained tomatoes or passata (I like passata)
  • 1/2 teaspoon chili powder
  • 4 cups water

  • 1 tablespoon butter, plus more if needed
  • 1/2 cup heavy cream
  • 1 teaspoon garam masala

  • 2 tablespoons ghee
  • half a large onion, sliced very thinly (halve from roots to tip)
  • 1/4 teaspoon bright red paprika, mixed with
  • 1⁄4 teaspoon chili powder

IMPORTANT, IN ADVANCE: Wash the beans and soak them overnight in water that covers them generously. Drain them the following day.  Alternatively, put the beans into a large pot and cover generously with water.  On stovetop, bring to a rolling boil for 2 minutes, then let sit as is for a couple of hours.  Drain.

  1. Put the soaked and drained beans into the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, and let the pressure drop by itself. Hit CANCEL to reset the cooking program.
  2. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding another 1/2 teaspoon salt as needed.
  3. Select the SAUTÉ setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala, heating through.
  4. Tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp.
  5. Sprinkle the paprika/chili mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. I stir it right in and serve out of the Instant Pot!

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Filed under comfort food, food, Protein

Refried Beans (Instant Pot)

Put into the Instant Pot and stir till combined:

        • 2 cups dried, unsoaked pinto beans, washed and picked over
        • 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
        • 1 large onion, chopped
        • 5 cloves garlic, peeled and roughly chopped
        • 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
        • 1 tsp paprika
        • 1 tsp ground cumin
        • 1 tsp chilli powder
        • 3/4 tsp salt
        • 1/2 tsp freshly ground black pepper
        • 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes

Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes.  When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.

Mash the contents with a potato masher, or blend with a hand blender. 

Stir in:

        • handful of grated sharp cheddar cheese
        • handful of chopped red, or sweet, onion
        • small handful of chopped cilantro

Let it rest for a minute or two to let the cheese melt, then stir gently to combine.  It will thicken a great deal as it cools.

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Filed under dinner, food, Protein, Vegetarian (lacto/ovo)

Cashew Cream

  • 1 cup raw cashews or cashew pieces
  • Water to cover, OR, *boiling water to cover

1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.

OR

* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.

2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.

3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.

4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.

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Filed under food

Fraser’s Butter Chicken

Based on a recipe from Vice chef Matty Matheson.

  • 6 tablespoons olive oil
  • 5 garlic cloves, minced
    2 birds eye chiles, seeded and minced
    2 long red chiles, seeded and minced
  • 2 medium yellow onion, roughly chopped
  • 3 Tbsp ginger, peeled
  • 1/2 cup ghee
  • 3 tablespoons tomato paste
  • 3 tablespoons turmeric
  • 2 tablespoons chili powder
  • 2 tablespoons garam masala
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 1/2 cups  tomato puree (crushed tomatoes)
  • 1 tablespoon dried Fenugreek leaves
  • Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
  • Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
  • 2 cups heavy cream
  • 2 Tbsp unsalted butter
  • handful of fresh cilantro

1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.

2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.

3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.

4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.

 

5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.

6. Add your protein and vegetables, and simmer until  cooked, about 15 minutes more.

7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro

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Filed under dinner, food, Main Course, Sauce

Instant Pot Refried Pinto Beans

Put into the Instant Pot and stir till combined:

        • 2 cups dried, unsoaked pinto beans, washed and picked over
        • 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
        • 1 large onion, chopped
        • 5 cloves garlic, peeled and chopped
        • 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
        • 1 tsp paprika
        • 1 tsp ground cumin
        • 1 tsp chilli powder
        • 3/4 tsp salt
        • 1/2 tsp freshly ground black pepper
        • 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes

Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes.  When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.

Mash the contents with a potato masher, or blend with a hand blender. 

Stir in:

        • handful of grated sharp cheddar cheese
        • handful of chopped red, or sweet, onion
        • small handful of chopped cilantro

Let it rest for a minute or two to let the cheese melt, then stir gently to combine.  It will thicken a great deal as it cools.

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Filed under food, Protein, Vegetarian (lacto/ovo), whole food

Chickpea Vegetable Stew in the Instant Pot

My take on a recipe found on the Instant Pot web site.  It could just as easily be done on a stovetop!

Pictures of ingredients and finished stew

Making Chickpea Vegetable Stew using chickpeas done in the Instant Pot

Serve over top of whole wheat couscous or brown rice.

Sauté in the Instant Pot:

        • 1 Tbsp butter (use olive oil if you want it to be vegan)
        • 1 large onion, diced (about 1.5 cups)
        • 1 large carrot, diced (about .5 to 1 cup)
        • 4 cups cauliflower florets
        • 1 red bell pepper, seeded and diced
        • 1 green bell pepper, seeded and diced
        • big handful of green beans, cut into bite-sized pieces
        • 1 Tbsp fresh ginger, minced
        • 1 Tbsp fresh garlic, minced

When onion is translucent, add and sauté the spices until they are fragrant:

        • 1 Tbsp ground coriander
        • 1 Tbsp ground cumin
        • 1.5 tsp smoked paprika
        • 1/4 tsp Indian red chilli powder, or cayenne
        • 2 tsp turmeric
        • 2 tsp kosher salt

Turn off sauté and add to the Instant Pot:

        • 2 or 3 cans chickpeas, rinsed and drained
        • 1 28oz can stewed tomatoes, drained and cut up with scissors
        • 1 can coconut milk, 13.5oz

Stir gently to mix.  Put the lid onto the Instant Pot, and select “Soup”, reducing the cook time to 10 minutes.  Do a quick release when the time is up. 

If desired, add a handful of:

  • cilantro, finely chopped
  • toasted cashews or other nuts, chopped (can also use as garnish)

And stir. Taste and adjust for seasonings.

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Filed under dinner, food, Main Course, Protein, Vegetarian (lacto/ovo), whole food

Speedy Curried Coconut Lentils

adapted from Alexandra Stafford’s delicious recipe at Food52

Serves: 4
  • 3 Tbsp coconut oil or extra-virgin olive oil
  • 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
  • 2 large garlic cloves, minced
  • 1 small onion, minced
  • ½ tsp ground coriander
  • ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
  • 1 tsp ground turmeric
  • 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
  • 1 398ml can full-fat unsweetened coconut milk
  • the empty coconut can filled with water
  • 1 tsp salt (or use 2 tsp kosher)
  • 2 Tbsp cilantro, finely chopped

[to serve, see below, after step 3]

  1. In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
  2. Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
  3. Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
  4. Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.

*To serve:

  • Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
  • I love this beside, or on top of steamed, chopped fresh spinach.
  • Whole wheat naan is great with this.

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Filed under comfort food, dinner, food, lunch, Main Course, Protein, Vegetarian (lacto/ovo), whole food